Shiitake: Difference between revisions

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The '''shiitake''' ({{IPAc-en|ʃ|ɪ|ˈ|t|ɑː|k|eɪ|,_|ˌ|ʃ|iː|ɪ|-|,_|-|k|i}};<ref>{{citation|last=Wells|first=John C.|year=2008|title=Longman Pronunciation Dictionary|edition=3rd|publisher=Longman|isbn=9781405881180}}</ref> {{IPA|ja|ɕiꜜːtake|lang|Ja-Shiitake.oga}} '''''Chinese/black mushroom''''' or '''''Lentinula edodes''''') is a [[Edible mushroom|macrofungus]] native to [[East Asia]], which is cultivated and consumed around the globe.
The '''shiitake''', ({{IPAc-en|ʃ|ɪ|ˈ|t|ɑː|k|eɪ|,_|ˌ|ʃ|iː|ɪ|-|,_|-|k|i}};<ref>{{citation|last=Wells|first=John C.|year=2008|title=Longman Pronunciation Dictionary|edition=3rd|publisher=Longman|isbn=9781405881180}}</ref> {{IPA|ja|ɕiꜜːtake|lang|Ja-Shiitake.oga}} '''Chinese''', or '''black mushroom''', '''''Lentinula edodes''''') is a [[Edible mushroom|macrofungus]] native to [[East Asia]], which is cultivated and consumed around the globe.


==Taxonomy==
==Taxonomy==
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| vitD_ug=0.4
| vitD_ug=0.4
| source_usda = 1
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| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169242/nutrients Full Link to USDA Database entry]
| note=[https://fdc.nal.usda.gov/food-details/169242/nutrients Full Link to USDA Database entry]
}}Fresh and dried shiitake have many uses in [[East Asian cuisine|East]] and [[Southeast Asian cuisine|Southeast]] Asia. In [[Chinese cuisine|Chinese cuisine,]] they are used in many dishes, including soups, braises, and [[Stir_frying|stir-fried]] vegetable dishes such as [[Buddha's delight]]. 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.
}}Fresh and dried shiitake have many uses in [[East Asian cuisine|East]] and [[Southeast Asian cuisine|Southeast]] Asia. In [[Chinese cuisine]], they are used in many dishes, including soups, braises, and [[Stir_frying|stir-fried]] vegetable dishes such as [[Buddha's delight]]. 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.


Two prized varieties are produced in cooler temperatures. One high-grade variety is called ''{{lang|zh-latn-pinyin|dōnggū}}'' ({{lang|zh|[[wikt:冬菇|冬菇]]}}) (literally "winter mushroom") in Chinese, or {{nihongo||[[wikt:冬子|冬子]]|donko}} in Japanese.<ref name="Chang 2013" /> The most highly prized variety is called ''{{lang|zh-latn-pinyin|huāgū}}'' ({{lang|zh|[[wikt:花菇|花菇]]}}) (literally "flower mushroom") in Chinese, due to the flower-like pattern of cracks in the cap.  
Two prized varieties are produced in cooler temperatures. One high-grade variety is called ''{{lang|zh-latn-pinyin|dōnggū}}'' ({{lang|zh|[[wikt:冬菇|冬菇]]}}) (literally "winter mushroom") in Chinese, or {{nihongo||[[wikt:冬子|冬子]]|donko}} in Japanese.<ref name="Chang 2013" /> The most highly prized variety is called ''{{lang|zh-latn-pinyin|huāgū}}'' ({{lang|zh|[[wikt:花菇|花菇]]}}) (literally "flower mushroom") in Chinese, due to the flower-like pattern of cracks in the cap.  
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| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168436/nutrients Link to USDA Database entry]
| note=[https://fdc.nal.usda.gov/food-details/168436/nutrients Link to USDA Database entry]
}}
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Latest revision as of 06:49, 29 June 2025

Template:Short description Template:Use dmy dates Template:Speciesbox Template:Main other Script error: No such module "infobox". Template:Chinese

The shiitake, (Template:IPAc-en;[1] Script error: No such module "IPA". Chinese, or black mushroom, Lentinula edodes) is a macrofungus native to East Asia, which is cultivated and consumed around the globe.

Taxonomy

The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877.[2] It was placed in the genus Lentinula by David Pegler in 1976.[3] The fungus has acquired an extensive synonymy in its taxonomic history:[4]

  • Agaricus edodes Berk. (1878)
  • Armillaria edodes (Berk.) Sacc. (1887)
  • Mastoleucomychelloes edodes (Berk.) Kuntze (1891)
  • Cortinellus edodes (Berk.) S.Ito & S.Imai (1938)
  • Lentinus edodes (Berk.) Singer (1941)
  • Collybia shiitake J.Schröt. (1886)
  • Lepiota shiitake (J.Schröt.) Nobuj. Tanaka (1889)
  • Cortinellus shiitake (J.Schröt.) Henn. (1899)
  • Tricholoma shiitake (J.Schröt.) Lloyd (1918)
  • Lentinus shiitake (J.Schröt.) Singer (1936)
  • Lentinus tonkinensis Pat. (1890)
  • Lentinus mellianus Lohwag (1918)

The mushroom's Japanese name Script error: No such module "Nihongo". is a compound word composed of Script error: No such module "Nihongo"., for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and Script error: No such module "Nihongo"..[5] The specific epithet Script error: No such module "Lang". is the Latin word for "edible".[6]

It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".[7]

Distribution and habitat

Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.[5]

Cultivation

The earliest written record of shiitake cultivation is seen in the Records of Longquan County (Script error: No such module "Lang".) compiled by He Zhan (Script error: No such module "Lang".) in 1209 during the Song dynasty in China.[8] The 185-word description of shiitake cultivation from that literature was later cross-referenced many times and eventually adapted in a book by a Japanese horticulturist Script error: No such module "Nihongo". in 1796, the first book on shiitake cultivation in Japan.[9] The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores.[10][11] Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.[12] A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.[13]

Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms.[14] Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.[13][14][15]

Toxicity

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Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", including an erythematous, micro-papular, streaky pruriginous rash that occurs all over the body including face and scalp, appearing about 24 hours after consumption, possibly worsening by sun exposure and disappearing after 3 to 21 days.[16] This effect – presumably caused by the polysaccharide, lentinan[16] – is more common in East Asia,[17] but may be growing in occurrence in Europe as shiitake consumption increases.[16] Thorough cooking may eliminate the allergenicity.[18]

Uses

Template:Nutritional valueFresh and dried shiitake have many uses in East and Southeast Asia. In Chinese cuisine, they are used in many dishes, including soups, braises, and stir-fried vegetable dishes such as Buddha's delight. 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.

Two prized varieties are produced in cooler temperatures. One high-grade variety is called Script error: No such module "Lang". (Script error: No such module "Lang".) (literally "winter mushroom") in Chinese, or Script error: No such module "Nihongo". in Japanese.[19] The most highly prized variety is called Script error: No such module "Lang". (Script error: No such module "Lang".) (literally "flower mushroom") in Chinese, due to the flower-like pattern of cracks in the cap. Template:Nutritional value

Nutrition

In a Template:Convert reference serving, raw shiitake mushrooms provide Template:Convert of food energy and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat. Raw shiitake mushrooms contain moderate levels of some dietary minerals.

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.[20][21]

Gallery

References

Template:Reflist

External links

Template:Japanese food and drink Template:Medicinal herbs & fungi Template:Taxonbar

  1. ↑ Script error: No such module "citation/CS1".
  2. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Berkeley 1877
  3. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Pegler 1976
  4. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named urlFungorum synonymy: Lentinula edodes
  5. ↑ a b Cite error: Invalid <ref> tag; no text was provided for refs named Coates 2004
  6. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Halpern 2007
  7. ↑ Script error: No such module "citation/CS1".
  8. ↑ Script error: No such module "citation/CS1".
  9. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Miles 2004
  10. ↑ Template:Cite magazine
  11. ↑ Script error: No such module "citation/CS1".
  12. ↑ Script error: No such module "citation/CS1".
  13. ↑ a b Cite error: Invalid <ref> tag; no text was provided for refs named Leatham 1982
  14. ↑ a b Cite error: Invalid <ref> tag; no text was provided for refs named Vane 2003b
  15. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Vane 2003a
  16. ↑ a b c Cite error: Invalid <ref> tag; no text was provided for refs named Boels 2014
  17. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Herault2010
  18. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Welbaum 2015
  19. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named Chang 2013
  20. ↑ Script error: No such module "Citation/CS1".
  21. ↑ Script error: No such module "Citation/CS1".
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