Emily Johnson
The shiitake mushroom, native to East Asia, is the second most widely cultivated mushroom in the world. The earliest written record of shiitake cultivation is found in the Records of Longquan County, compiled by He Zhan in 1209 during the Song dynasty in China. The name shiitake comes from the Japanese word shii, the name of the tree it grew on, and take, meaning mushroom. In 1796, a Japanese horticulturist, Satō Chūryō, created the first guide on cultivating shiitake mushrooms, establishing standardised techniques.
| Characteristics | Values |
|---|---|
| Earliest written record of cultivation | 1209, during the Song dynasty in China |
| Latin name | Lentinula edodes |
| Japanese name meaning | "shii mushroom" |
| First Japanese guide on cultivation | 1796, by Sato Churyo |
| Commercial production began | 1930s |
| Cultivation method | Logs, sterilized sawdust, artificial substrate, or hardwood logs, such as oak |
| Natural distribution | Warm and moist climates in Southeast Asia |
| Common names | Sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
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What You'll Learn
Earliest records of shiitake cultivation in China, 1209
The earliest written record of shiitake cultivation is found in the Records of Longquan County (龍泉縣志), compiled by He Zhan (何澹) in 1209 during the Song dynasty in China. The record includes a 185-word description of shiitake cultivation, which was later referenced and adapted by a Japanese horticulturist, Satō Chūryō, in 1796. This was the first book on shiitake cultivation in Japan.
Shiitake mushrooms, also known as "black mushrooms," are native to East Asia and have been cultivated and consumed for centuries. They are widely regarded as safe and nutritious, with fresh and dried shiitake being used extensively in East and Southeast Asian cuisines. In China, shiitake mushrooms are commonly used in soups, braises, and stir-fried vegetable dishes, while in Japan, they are served in miso soup and used as an ingredient in steamed and simmered dishes.
The name "shiitake" is derived from the Japanese word "shii," referring to the tree on which the mushrooms grow, and "take," meaning mushroom. The scientific name for shiitake mushrooms is Lentinula edodes, and they were first scientifically described as Agaricus edodes by Miles Joseph Berkeley in 1877.
Shiitake mushrooms are the second most widely cultivated mushrooms globally, contributing about 25% of the total yearly mushroom production. Commercially, they are typically grown in conditions similar to their natural environment, on artificial substrates or hardwood logs, such as oak.
Today, shiitake mushrooms are cultivated by large-scale mushroom growers and farmers seeking to enhance the productivity of their forest land. They are also popular among hobbyists who grow them on their decks or in their gardens.
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Japanese cultivation methods
The earliest known record of shiitake cultivation dates back to 1209, during the Song Dynasty in China. However, the methods used to cultivate shiitake mushrooms in Japan have remained unchanged for centuries. They were first recorded in 1796 by the Japanese horticulturist Satō Chūryō in the first book on shiitake cultivation in Japan.
The traditional Japanese method of cultivating shiitake mushrooms involves cutting down the shii tree (a relative of the oak tree) and placing the logs next to trees that were already growing shiitake or contained shiitake spores. The mushrooms would then grow on the logs, and people would wait for the wind to disperse the spores. This method was so successful that shiitake production moved out of forests and onto farms, marking the beginning of large-scale production. Many Japanese shiitake farmers still use this method today.
In 1914, Dr. Shozaburo Minura, a mycologist, devised a method for growing shiitake on logs, allowing for the innovation of mushroom cultivation away from the forest setting. Most farmers grow shiitake mushrooms on logs today. The logs are incubated in a "laying yard" under forest shade for about a year before fruiting begins. The log will continue to fruit biannually for three to four years, generating upwards of 8 ounces of mushrooms at each flush.
The two parts of the shiitake mushroom, the mycelium and the fruiting body, have different temperature and humidity requirements for optimal growth. The mycelia grow best at temperatures between 40 and 80 degrees Fahrenheit, while the fruiting body grows best at temperatures between 55 and 70 degrees Fahrenheit. The fruiting body also requires more light and humidity than the mycelia.
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Commercial production begins, 1930s
Commercial production of shiitake mushrooms began in the 1930s, marking a significant shift in the cultivation of these fungi. This development built upon centuries of traditional cultivation practices, particularly in Japan and China, where shiitake mushrooms were highly regarded for their culinary and medicinal qualities.
During the early stages of commercial production, shiitake mushrooms were primarily grown on hardwood logs, typically oak, which provided the necessary nutrients and environment for the mushrooms to thrive. This method was an adaptation of traditional log cultivation, where farmers would insert shiitake spawn into holes drilled in logs, a technique that originated in Japan. The use of hardwood logs allowed for the large-scale production of shiitake mushrooms, moving away from the smaller-scale forest settings of traditional cultivation.
However, as commercial production progressed, there was a shift towards using sterilized sawdust as a substrate. This innovation further accelerated the production process, enabling faster growth and higher yields. The use of sawdust also made shiitake cultivation more accessible, as it did not require the same extent of specialised knowledge and resources as log cultivation.
By the 1980s, the potential for commercial cultivation of shiitake mushrooms in the United States was recognised. This led to a significant expansion of shiitake farming in the country, with a near 20% increase in just two years, according to one source. The success of commercial production in the US demonstrated the adaptability and growing global reach of shiitake cultivation.
Today, shiitake mushrooms are cultivated worldwide, contributing about 25% of the total yearly mushroom production. They are grown by large-scale mushroom growers as well as small-scale farmers, who appreciate the versatility and productivity of these fungi. The journey from traditional cultivation practices to global commercial production has solidified the shiitake mushroom's place as one of the most widely cultivated and beloved mushrooms in the world.
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Shiitake etymology
The name "shiitake" is derived from the Japanese word "shii," the name of the tree on which the mushrooms often grow, and "take," the Japanese word for "mushroom." The earliest written record of shiitake cultivation is from 1209 during the Song dynasty in China. The record, compiled by He Zhan in the "Records of Longquan County," describes the process of cultivating shiitake mushrooms by cutting down shii trees and placing the logs near trees already growing shiitake or containing shiitake spores. This text was later adapted by Japanese horticulturist Satō Chūryō in 1796, creating the first book on shiitake cultivation in Japan.
Over time, the cultivation of shiitake mushrooms spread from China to Japan, where it was widely adopted and became an integral part of Japanese culture and cuisine. The Japanese further refined the cultivation techniques, with Satō Chūryō establishing standardized methods in his 1796 guide. Dr. Shozaburo Minura, a mycologist, made a significant contribution in 1914 by devising a method for growing shiitake on logs, allowing for the large-scale production of the mushrooms outside their natural forest habitat.
The Latin name for shiitake mushrooms is "Lentinula edodes," reflecting the historical evolution of their naming and classification. In 1976, a biologist transferred the shiitake from the genus "Lentinus" to the new genus "Lentinula" based on morphological and anatomical characteristics. This taxonomic change was supported by subsequent molecular research conducted by David Hibbett.
In addition to "shiitake," these mushrooms are known by various names in different parts of the world. In English, they are sometimes referred to as "black forest mushrooms" or "Chinese black mushrooms." They are also commonly called "sawtooth oak mushrooms," "golden oak mushrooms," or simply "oakwood mushrooms," reflecting their natural habitat and appearance.
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Health benefits and medicinal qualities
Shiitake mushrooms have been used in traditional Eastern medicine for centuries and are now recognized for their health benefits and medicinal qualities worldwide. They are native to East Asia and were first cultivated in ancient China and Japan. The scientific name for shiitake is Lentinula edodes, and they belong to the Basidiomycetes class of fungi, which includes many other medicinal mushrooms.
These mushrooms are a good source of nutrients, including B vitamins, vitamin D, and minerals such as selenium, zinc, and copper. They also contain all the essential amino acids and are a complete protein source. But what sets shiitake mushrooms apart are their unique compounds, including polysaccharides, sterols, and glycoproteins, which have been studied for their potential health benefits.
One of the most well-known benefits of shiitake mushrooms is their ability to boost the immune system. The polysaccharide compound lentinan, in particular, has been extensively researched for its immune-stimulating properties. It has been shown to enhance the activity of natural killer cells and other immune cells, improving the body's defense against infections and diseases. Shiitake mushrooms also possess antiviral and antibacterial properties, which can help fight off pathogens and support overall immune function.
Additionally, shiitake mushrooms exhibit anti-inflammatory effects, which may benefit various health conditions. Chronic inflammation is at the root of many diseases, including heart disease, arthritis, and digestive issues. The sterols and ergosterols found in shiitake mushrooms have been shown to reduce inflammation and provide relief from inflammatory-mediated pain and discomfort.
Compounds in shiitake mushrooms may also provide support for cardiovascular health. The dietary fiber in shiitake can help lower cholesterol levels, while the mushroom's anti-inflammatory properties can reduce the risk of atherosclerosis and improve blood circulation. Shiitake mushrooms are a source of ergothioneine, an antioxidant that may help protect against oxidative stress and reduce the risk of heart disease.
In traditional Chinese medicine, shiitake mushrooms have been used to promote longevity and overall health. Modern research has supported some of these benefits, suggesting that shiitake mushrooms may help protect against cancer, improve liver function, and have anti-aging effects. The polysaccharides and sterols in shiitake mushrooms are believed to contribute to these effects by supporting the body's natural defense and repair mechanisms.
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Frequently asked questions
The earliest written record of shiitake cultivation is from 1209, during the Song dynasty in China. The name shiitake comes from the Japanese 'shii', the name of the tree it grew on, and 'take', meaning mushroom.
The Chinese cultivated shiitake mushrooms by cutting down the shii tree and placing the logs by trees that were already growing shiitake or contained shiitake spores.
In 1796, a Japanese horticulturist, Satō Chūryō, created the first guide on cultivating shiitake mushrooms. The Japanese cultivated the mushroom by cutting down the shii tree and placing the logs by trees that were already growing shiitake or contained shiitake spores.
