mushroom (Lentinus edodes (=Lentinula edodes)
shiitake mushroom (Japanese: ; Chinese: ; pinyin:), more rarely
called the black forest mushroom, is an edible mushroom typically cultivated
on the shii tree (Pasania cuspidata — a relative of the oak).
have many uses in Chinese and Japanese cuisines. They
are served in miso
soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient
in many steamed and simmered dishes.
are often dried and sold as preserved food in packages. These must be rehydrated
by soaking in water before using. Many Japanese prefer dried shiitake
to fresh, considering that the sun-drying process draws out the superior flavour
from the dried mushrooms by breaking down proteins into amino acids. The stems of shiitake
are rarely used in Japanese cuisine. The stems are also rarely used in other cuisines,
primarily because the stems are harder and take longer to cook than the soft fleshy
has become popular in many other countries as well. Russia produces and also consumes
large amounts of it, mostly sold pickled; and the Shiitake is slowly making its
way into western cuisine as well. There is a global industry in Shiitake production,
with local farms in most western countries in addition to large scale importation
from China, Japan and elsewhere.
Shizuo. (1980). Japanese cooking: A simple Art. Kodansha International/USA,