- The shiitake (/ʃɪˈtɑːkeɪ, ˌʃiːɪ-, -ki/;[1] Japanese: [ɕiːtake] (About this soundlisten) Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.
- It is considered a medicinal mushroom in some forms of traditional medicine.
- Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, mulberry, and chinquapin.
- Its natural distribution includes warm and moist climates in southeast Asia.
- In a 100 gram amount, raw shiitake mushrooms provide 34 calories and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat (table for raw mushrooms).
- Raw shiitake mushrooms are rich sources (20% or more of the Daily Value, DV) of B vitamins and contain moderate levels of some dietary minerals (table).
- When dried to about 10% water, the contents of numerous nutrients increase substantially.
- Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.
- Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes.
- In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight.
- One type of high-grade shiitake is called donko (冬菇) in Japanese and dōnggū in Chinese, literally "winter mushroom".
- Another high-grade of mushroom is called huāgū (花菇) in Chinese, literally "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface. Both of these are produced at lower temperatures.
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