Shiitake

The Shiitake (Lentinula edodes) (from Japanese 椎茸, シイタケ (Shiitake)) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai. In the East, the shiitake mushroom has long been considered a delicacy as well as a medicinal mushroom.^[1]

Shiitake are native to Japan, China and Korea and have been grown in all three countries since prehistoric times.^[3] They have been cultivated for over 1,000 years. The oldest record regarding the shiitake mushroom dates back to AD 199 at the time of Emperor Chūai in Japan.^[4] However, the first written record of shiitake cultivation can be traced to Wu Sang Kwuang in China, born during the Sung Dynasty (AD 960–1127).^[5]

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.^[6] It was also believed to prevent premature aging.