Glossary - Ingredients

Dried Shiitake Mushrooms

Dried mushrooms native to Japan, having a concentrated, earthy flavor and aroma

What are dried shiitake mushrooms?

Dried shiitake mushrooms (干ししいたけ in Japanese) are a preserved form of shiitake mushrooms. These mushrooms are native to Japan, and drying them out deepens the flavor and aroma. The earthy flavor is great for use in dashi, but these mushrooms are also great re-hydrated and used in stir-fries or stews. Re-hydration takes at a minimum 30 minutes to an hour.

Varieties

There are two main varieties of shiitake mushrooms. The thicker "donko" variety, and the "koshin" variety which is more suitable for use in dashi broths.

Nutrition facts

Dried shiitake mushrooms are characterized by their high dietary fiber content. They also contain biotin, which is known to help maintain healthy skin and mucous membranes, as well as healthy nails and hair.
The ergosterol contained in shiitake mushrooms is converted into vitamin D. As a result, they are rich in vitamin D, which helps with calcium absorption, so eating shiitake mushrooms together with foods that are rich in calcium is recommended. Vitamin D is abundant in animal-based foods, and is a nutrient that tends to be lacking in people who follow a plant-based diet. Dried shiitake mushrooms are a good supplementary food for vegetarians and vegans.
Drying these mushrooms in the sun increases vitamin D as well as lenthionine, which may help prevent lifestyle-related diseases such as arteriosclerosis. In addition, glutamic acid, the umami component contained in shiitake mushrooms, is known to have various effects, such as supporting neurological and gut health and producing GABA (Gamma‑Aminobutyric Acid).