WikipediaRead full entry
|gills on hymenium|
|cap is convex|
|hymenium is free|
|stipe is bare|
spore print is whiteto buff
|ecology is saprotrophic|
The Shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is a feature of many Asian cuisines. It is also considered a medicinal mushroom in some forms of traditional medicine.
Taxonomy and naming 
The name shiitake originates from its Japanese name, shiitake. listen (help·info) (kanji: 椎茸). Shii is the Japanese name of the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take means "mushroom". Other common names by which the mushroom is known in English include "Chinese black mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".
Cultivation history 
Shiitake are native to Japan, China and Korea and have been grown in all three countries since prehistoric times. The oldest record regarding the shiitake mushroom dates back to CE 199 at the time of Emperor Chūai in Japan. They have been cultivated for over 1,000 years. The first written record of shiitake cultivation can be traced to Wu Sang Kwuang in China, born during the Song Dynasty (AD 960–1127).
During the Ming Dynasty (AD 1368–1644), physician Wu Juei wrote that the mushroom could be used not only as a food but as a medicinal mushroom, taken as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost qi, or life energy. It was also believed to prevent premature aging.
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. Before 1982, the Japanese variety of these mushrooms could only be grown in traditional locations using ancient methods. In 1982, Gary F. Leatham published an academic paper based on his research on the budding and growth of the Japan Islands variety; the work helped make commercial cultivation possible in the United States.
Culinary use 
Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian 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 also as an ingredient in many steamed and simmered dishes. In Thailand, they may be served either fried or steamed.
Shiitake are also dried and sold as preserved food. These are rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps.
One type of high grade shiitake is called donko in Japanese and dōnggū in Chinese, literally "winter mushroom". Another high grade of mushroom is called huāgū 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.
Today, shiitake mushrooms have become popular in other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere.
While all mushrooms have ergosterol in and the potential to produce vitamin D2 in such a manner, the transparent white of the shiitake gills permits greater contact of the UVB with ergosterol and very high D2 values can be achieved with exposure to broadband UVB fluorescent tubes ! 
|Nutritional value per 100 g (3.5 oz)|
|Energy||1,238 kJ (296 kcal)|
|- Sugars||2.21 g|
|- Dietary fiber||11.5 g|
|Thiamine (vit. B1)||0.3 mg (26%)|
|Riboflavin (vit. B2)||1.27 mg (106%)|
|Niacin (vit. B3)||14.1 mg (94%)|
|Pantothenic acid (B5)||21.879 mg (438%)|
|Vitamin B6||0.965 mg (74%)|
|Folate (vit. B9)||163 μg (41%)|
|Vitamin C||3.5 mg (4%)|
|Vitamin D||3.9 μg (26%)|
|Calcium||11 mg (1%)|
|Iron||1.72 mg (13%)|
|Magnesium||132 mg (37%)|
|Manganese||1.176 mg (56%)|
|Phosphorus||294 mg (42%)|
|Potassium||1534 mg (33%)|
|Sodium||13 mg (1%)|
|Zinc||7.66 mg (81%)|
|Link to USDA Database entry|
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
Preliminary research 
Basic research has evaluated whether consumption of shiitake mushrooms may affect the immune system, possess antibacterial properties, reduce platelet aggregation, or possess antiviral properties, possibly through proteinase inhibitors.
Active Hexose Correlated Compound (AHCC) is an α-glucan-rich compound isolated from shiitake. In Japan, AHCC is the second most popular complementary and alternative medicine used by cancer patients and is metabolized via the CYP450 2D6 pathway.
Other basic research tested if AHCC may increase the body's resistance to pathogens as shown in experiments with the influenza virus, West Nile virus, or bacterial infection. Animal research and limited clinical trials indicate that AHCC may enhance immune function. Other basic research has shown that AHCC may affect hepatocellular carcinoma and prostate cancer.
Rarely, consumption of raw or slightly cooked shiitake mushrooms may evoke signs of allergy, including "an erythematous, micro-papular, streaky, extremely pruriginous rash" that occurs all over the body including face and scalp, appearing about 48 hours after consumption and disappearing after several days. This effect, presumably caused by the polysaccharide lentinan, is known in Asia, but is unfamiliar to Europeans. Although it may occur in roughly 2% of the population, thorough cooking may eliminate allergenicity.
- Shiitake Mushroom.
- Stamets 2000, p. 260
- Kazuko E. (2006). The Complete Book of Japanese Cooking. London, UK: Hermes House. p. 77. ISBN 978-0-681-28004-5.
- Ciesla WM. (2002). Non-wood forest products from temperate broad-leaved trees. Food & Agriculture Org. p. 89. ISBN 92-5-104855-X.
- Stamets 2000, p. 259
- Neidleman SL. (1993). Advances in Applied Microbiology 39. Academic Press. p. 153. ISBN 0-12-002639-2.
- Leatham, Gary F. (1982). "Cultivation of shiitake, the Japanese forest mushroom, on logs: a potential industry for the United States". Forest Prod. J. (Forest Products Research Society) 32 (8): 29–35.
- Mushrooms and vitamin D
- Lee GS, Byun HS, Yoon KH, Lee JS, Choi KC, Jeung EB (March 2009). "Dietary calcium and vitamin D2 supplementation with enhanced Lentinula edodes improves osteoporosis-like symptoms and induces duodenal and renal active calcium transport gene expression in mice". Eur J Nutr 48 (2): 75–83. doi:10.1007/s00394-008-0763-2. PMID 19093162.
- Ko JA, Lee BH, Lee JS, Park HJ. (April 2008). "Effect of UV-B exposure on the concentration of vitamin D2 in sliced shiitake mushroom (Lentinus edodes) and white button mushroom (Agaricus bisporus).". J Agric Food Chem. 50 (10): 3671–3674. doi:10.1021/jf073398s.
- Nakano H, Namatame K, Nemoto H, Motohashi H, Nishiyama K, Kumada K. (1999). "A multi-institutional prospective study of lentinan in advanced gastric cancer patients with unresectable and recurrent diseases: effect on prolongation of survival and improvement of quality of life. Kanagawa Lentinan Research Group". Hepato-gastroenterology 46 (28): 2662–8. PMID 10522061.
- Oba K, Kobayashi M, Matsui T, Kodera Y, Sakamoto J. (2009). "Individual patient based meta-analysis of lentinan for unresectable/recurrent gastric cancer". Anticancer Research 29 (7): 2739–45. PMID 19596954.
- Bisen PS, Baghel RK, Sanodiya BS, Thakur GS, Prasad GB. (2010). "Lentinus edodes: a macrofungus with pharmacological activities". Current Medicinal Chemistry 17 (22): 2419–30. doi:10.2174/092986710791698495. PMID 20491636.
- Hyodo I, Amano N, Eguchi K. (2005). "Nationwide survey on complementary and alternative medicine in cancer patients in Japan". Journal of Clinical Oncology 23 (12): 2645–54. doi:10.1200/JCO.2005.04.126. PMID 15728227.
- Mach CM, Fugii H, Wakame K, Smith J. (2008). "Evaluation of active hexose correlated compound hepatic metabolism and potential for drug interactions with chemotherapy agents". Journal of the Society for Integrative Oncology 6 (3): 105–9. PMID 19087767.
- Shah SK, Walker PA, Moore-Olufemi SD, Sundaresan A, Kulkarni AD, Andrassy RJ. (2011). "An evidence-based review of a Lentinula edodes mushroom extract as complementary therapy in the surgical oncology patient". Journal of Parenteral and Enteral Nutrition 35 (4): 449–58. doi:10.1177/0148607110380684.
- Terakawa N, Matsui Y, Satoi S. (2008). "Immunological effect of active hexose correlated compound (AHCC) in healthy volunteers: a double-blind, placebo-controlled trial". Nutrition and Cancer 60 (5): 643–51. doi:10.1080/01635580801993280. PMID 18791928.
- Hérault M, Waton J, Bursztejn AC, Schmutz JL, Barbaud A. (2010). "[Shiitake dermatitis now occurs in France]". Annales de dermatologie et de vénéréologie 137 (4): 290–3. doi:10.1016/j.annder.2010.02.007. PMID 20417363.
Cited literature 
- Stamets, P. (2000). Growing Gourmet and Medicinal Mushrooms (3rd ed.). Berkeley, California: Ten Speed Press. ISBN 1-58008-175-4.
Further reading 
- Shen, J. et al. “An Evidence-based Perspective of Lentinus Edodes (Shiitake Mushroom) for Cancer Patients” (pp. 303–317), in: Evidence-based Anticancer Materia Medica (editor: William C. S. Cho). 2011. Springer. ISBN 978-94-007-0525-8
- Tsuji, Shizuo (1980). Japanese Cooking: A Simple Art. New York: Kodansha International/USA.
- Journal articles