Glossary - Ingredients

Maitake Mushrooms

A mushroom with a pleasant aroma and texture, often used for adding volume to dishes

What are maitake mushrooms?

Maitake mushrooms (まいたけ in Japanese) were originally found growing at the base of old trees in the mountains of the Tohoku region. They were once considered a mythical mushroom, and were named Maitake because in Japanese “maitake” literally means “dance mushroom” as it is said people would be so happy to find the mushrooms that they would dance. They were later cultivated successfully and are now available all over Japan throughout the year. They have a pleasant aroma, a delicious flavor, and a firm texture. They can be eaten in hot pots, soups, rice dishes, and tempura. They can also be stir-fried with meat and eggs.

Nutrition facts

Maitake mushrooms are rich in dietary fiber, vitamin D, vitamin B2, niacin, and potassium, and are highly nutritious mushrooms that help maintain bone health, promote metabolism, improve intestinal environment, and prevent anemia. Compared to other mushrooms, they have a notably high vitamin D content. Maitake mushrooms also contain a component called β-glucan, which is expected to improve immunity and have anti-inflammatory effects.
To effectively consume the nutrients from maitake mushrooms, cooking with oil is recommended as vitamin D is fat-soluble, and is absorbed better when eaten in stir-fried dishes and tempura. In addition, a short heating period preserves dietary fiber and β-glucan, so stir-frying and steaming the mushrooms are ideal. When maitake are eaten with foods containing calcium, vitamin D supports calcium absorption and improves nutritional balance.

Storage to prevent food loss

Maitake mushrooms can be stored in the refrigerator for 3-4 days if wrapped in kitchen paper and placed in a plastic bag. Wipe off any moisture as it will spoil easily. If you want to freeze them, separate them into small bunches and place them in a bag, and they can be stored for about a month.

Trivia

Maitake mushrooms contain a protein-digesting enzyme called maitake protease, and if you chop up raw maitake mushrooms and sprinkle them on meat, the meat will become softer. Also, because of this enzyme, maitake mushrooms do not solidify properly when added to chawanmushi (savory egg custard).