Shiitake Mushrooms

Shiitake mushrooms (しいたけ in Japanese) grow on broadleaf trees such as oak trees, and most of the shiitake mushrooms currently sold in Japan are artificially cultivated, through ways such as "logwood cultivation" or "mushroom culture bed cultivation." The mushrooms have a good aroma and a unique umami. Shiitake mushrooms are used in a variety of dishes, such as simply grilling them as-is and pouring soy sauce over top, as well as in stir-fries, tempura, soups, and rice dishes.

Shiitake mushrooms contain protein, dietary fiber, potassium, copper, vitamin D, and B vitamins (especially B2 and B6), which help promote bone health, improve immunity, regulate blood pressure, and improve gut health. Vitamin D levels increase when exposed to sunlight, so sun-dried shiitake mushrooms contain a very large amount of vitamin D and support calcium absorption. Shiitake mushrooms' unique nutritional component, eritadenine, is expected to lower blood pressure and blood cholesterol.
To effectively absorb the nutrients from shiitake mushrooms, it is best to expose them to sunlight before cooking them to increase vitamin D absorption. Eating shiitake mushrooms with spinach or broccoli, which are rich in vitamin K and calcium, also further promotes calcium absorption.

Shiitake mushrooms can be kept in the refrigerator for about a week if wrapped in paper towels with the stem facing up and then placed in a plastic bag. They can be dried with paper towels, placed in a plastic bag, and stored in the freezer for up to a month.

Shiitake mushrooms harvested before their caps have fully opened are called "donko," and are valued for their round shape and thick texture.