Shiitake

{{Short description|Species of edible mushroom}} {{Use dmy dates|date=September 2020}} {{Speciesbox | image = Shiitakegrowing.jpg | image2 = Lentinula edodes 20101113 c.jpg | image_alt = | image_caption = | genus = Lentinula | species = edodes | authority = (Berk.) Pegler (1976) | synonyms = | synonyms_ref = }} {{mycomorphbox | name = ''Lentinula edodes'' | whichGills = free | capShape = convex | hymeniumType = gills | stipeCharacter = bare | ecologicalType = saprotrophic | sporePrintColor = white | sporePrintColor2 = buff | howEdible = choice }} {{Infobox Chinese | t = 香菇 | s = 香菇 | showflag = p | p = xiānggū | kanji =椎茸 or 香蕈 | hiragana = しいたけ | hanja = 瓢菰 | hangul = 표고 | rr = pyogo | tha = เห็ดหอม (hèt hŏm) | vie = nấm hương }}

The '''shiitake''' ({{IPAc-en|ʃ|ɪ|ˈ|t|ɑː|k|eɪ|,_|ˌ|ʃ|iː|ɪ|-|,_|-|k|i}};<ref>{{citation|last=Wells|first=John C.|year=2008|title=Longman Pronunciation Dictionary|edition=3rd|publisher=Longman|isbn=9781405881180}}</ref> {{IPA|ja|ɕiꜜːtake|lang|Ja-Shiitake.oga}} '''Chinese mushroom''', '''black mushroom''', '''''Lentinula edodes''''' or sometimes '''''Lentinus edodes''''')<ref>{{Cite journal |last=Bisen |first=P. S. |last2=Baghel |first2=R. K. |last3=Sanodiya |first3=B. S. |last4=Thakur |first4=G. S. |last5=Prasad |first5=G. B. K. S. |date=2010 |title=Lentinus edodes: a macrofungus with pharmacological activities |url=https://pubmed.ncbi.nlm.nih.gov/20491636 |journal=Current Medicinal Chemistry |volume=17 |issue=22 |pages=2419–2430 |doi=10.2174/092986710791698495 |issn=1875-533X |pmid=20491636}}</ref> is a macrofungus native to East Asia and mainland Southeast Asia, which is cultivated and consumed around the globe.

==Taxonomy== The fungus was first described scientifically as ''Agaricus edodes'' by Miles Joseph Berkeley in 1877.<ref name="Berkeley 1877"/> It was placed in the genus ''Lentinula'' by David Pegler in 1976.<ref name="Pegler 1976"/> The fungus has acquired an extensive synonymy in its taxonomic history:<ref name="urlFungorum synonymy: Lentinula edodes"/> *''Agaricus edodes'' Berk. (1878) *''Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *''Lentinus edodes'' (Berk.) Singer (1941) *''Collybia shiitake'' J.Schröt. (1886) *''Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *''Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinus tonkinensis'' Pat. (1890) *''Lentinus mellianus'' Lohwag (1918)

The mushroom's Japanese name {{nihongo||椎茸|shiitake}} is a compound word composed of {{nihongo|''shii''|椎|''Castanopsis''}}, for the tree ''Castanopsis cuspidata'' that provides the dead logs on which it is typically cultivated, and {{nihongo||茸|take|"mushroom"}}.<ref name="Coates 2004"/> The specific epithet ''{{lang|la|edodes}}'' is the Latin word for "edible".<ref name="Halpern 2007"/>

It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".<ref>{{cite book |last=Stamets|first=P.|title=Growing Gourmet and Medicinal Mushrooms |edition=3rd |publisher=Ten Speed Press |location=Berkeley, California |year=2000 |isbn=978-1-58008-175-7 |page=260}}</ref>

== Distribution and habitat == Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.<ref name="Coates 2004"/>

==Cultivation== The earliest written record of shiitake cultivation is seen in the ''Records of Longquan County'' ({{lang|zh|龍泉縣志}}) compiled by He Zhan ({{lang|zh|何澹}}) in 1209 during the Song dynasty in China.<ref>{{Cite web|script-title=zh:香菇简介 |trans-title=Mushroom Introduction |language=zh |publisher=Yuwang jituan |url=http://hnywzy.com/news_show.asp?id=1829 |archive-url=https://web.archive.org/web/20170225225742/http://hnywzy.com/news_show.asp?id=1829 |archive-date=25 February 2017 |url-status=live}}</ref> The 185-word description of shiitake cultivation from that literature was later cross-referenced many times and eventually adapted in a book by a Japanese horticulturist {{nihongo|Satō Chūryō|佐藤中陵}} in 1796, the first book on shiitake cultivation in Japan.<ref name="Miles 2004"/> 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.<ref>{{Cite magazine|last=Tilak |first=Shantanu |year=2019 |title=The shiitake Mushroom-A History in Magic & Folklore |magazine=The Mycophile |volume=59 |issue=1 |pages=1, 4 |url=https://namyco.org/docs/MycophileJanFef2019.pdf |archive-url=https://web.archive.org/web/20190205165444/https://namyco.org/docs/MycophileJanFef2019.pdf |archive-date=5 February 2019 |url-status=live}}</ref><ref>{{Cite book|last1=Przybylowicz |first1=Paul |last2=Donoghue |first2=John |year=1988 |title=shiitake Growers Handbook: The Art and Science of Mushroom Cultivation |url=https://archive.org/details/shiitakegrowersh00przy |url-access=limited |location=Dubuque, Iowa |publisher=Kendall/Hunt |pages=[https://archive.org/details/shiitakegrowersh00przy/page/n18 3]–6 |isbn=978-0-8403-4962-0 }}</ref> Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.<ref>{{Cite book|url=https://books.google.com/books?id=ci4NAQAAMAAJ&q=ancient+method+for+shiitake+growing|title=Mushroom Newsletter for the Tropics: The Official Publication of the International Mushroom Society for the Tropics|date=1980|publisher=International Mushroom Society for the Tropics|language=en}}</ref> A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.<ref name="Leatham 1982"/>

Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms.<ref name="Vane 2003b"/> Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.<ref name="Leatham 1982"/><ref name="Vane 2003b"/><ref name="Vane 2003a"/>

==Toxicity== Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", including an erythematous, micro-papular, streaky pruriginous rash that occurs all over the body including face and scalp, appearing about 24 hours after consumption, possibly worsening by sun exposure and disappearing after 3 to 21 days.<ref name="Boels 2014" /> This effect – presumably caused by lentinan, a polysaccharide<ref name="Boels 2014" /> – is more common in East Asia,<ref name="Herault2010" /> but may be growing in occurrence in Europe as shiitake consumption increases.<ref name="Boels 2014" /> Thorough cooking may eliminate the allergenicity.<ref name="Welbaum 2015" />

==Uses== {{More citations needed|section|date=November 2025}}{{nutritional value | name = Mushrooms, shiitake, raw | kJ = 141 | water = 89.7 g | protein = 2.2 g | fat = 0.5 g | carbs = 6.8 g | fiber = 2.5 g | sugars = 2.4 g | calcium_mg = 2 | iron_mg = 0.4 | magnesium_mg = 20 | phosphorus_mg = 112 | potassium_mg = 304 | sodium_mg = 9 | zinc_mg = 1.0 | manganese_mg = 0.2 | selenium_ug = 5.7 | vitC_mg = 3.5 | thiamin_mg = 0.02 | riboflavin_mg = 0.22 | niacin_mg = 3.88 | pantothenic_mg = 1.5 | vitB6_mg = 0.29 | folate_ug = 13 | vitD_ug = 0.4 | source_usda = 1 | note = [https://fdc.nal.usda.gov/food-details/169242/nutrients Full Link to USDA Database entry] }}Fresh and dried shiitake have many uses in East and Southeast Asia. In Chinese cuisine, they are used in many dishes, including soups, braises, and stir-fried vegetable 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 as an ingredient in many steamed and simmered dishes.

Two prized varieties are produced in cooler temperatures. One high-grade variety is called ''{{lang|zh-latn-pinyin|dōnggū}}'' ({{lang|zh|冬菇}}) (literally "winter mushroom") in Chinese, or {{nihongo||冬子|donko}} in Japanese.<ref name="Chang 2013" /> The most highly prized variety is called ''{{lang|zh-latn-pinyin|huāgū}}'' ({{lang|zh|花菇}}) (literally "flower mushroom") in Chinese, due to the flower-like pattern of cracks in the cap. {{nutritional value | name = Mushrooms, shiitake, dried | kJ = 1238 | water = 9.5 g | protein = 9.58 g | fat = 0.99 g | carbs = 75.37 g | fiber = 11.5 g | sugars = 2.21 g | calcium_mg = 11 | iron_mg = 1.72 | magnesium_mg = 132 | phosphorus_mg = 294 | potassium_mg = 1534 | sodium_mg = 13 | zinc_mg = 7.66 | manganese_mg = 1.176 | selenium_ug = 46 | vitC_mg = 3.5 | thiamin_mg = 0.3 | riboflavin_mg = 1.27 | niacin_mg = 14.1 | pantothenic_mg = 21.879 | vitB6_mg = 0.965 | folate_ug = 163 | vitD_ug = 3.9 | source_usda = 1 | note = [https://fdc.nal.usda.gov/food-details/168436/nutrients Link to USDA Database entry] }}

===Nutrition=== Raw shiitake mushrooms are 90% water, 7% carbohydrates, 2% protein, and contain less than 1% fat (table). In a reference amount of {{convert|100|g}}, raw shiitake mushrooms provide 34 calories of food energy, and are a source of several B vitamins and some dietary minerals (table).

Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.<ref>{{cite journal |author1=Ko JA |author2=Lee BH |author3=Lee JS |author4=Park HJ. |title=Effect of UV-B exposure on the concentration of vitamin D2 in sliced shiitake mushroom (''Lentinus edodes'') and white button mushroom (''Agaricus bisporus'') |journal=J Agric Food Chem |volume=50 |issue=10|pages=3671–3674|year=2008|doi= 10.1021/jf073398s |pmid=18442245 |bibcode=2008JAFC...56.3671K }}</ref><ref>{{Cite journal|last1=Cardwell|first1=Glenn|last2=Bornman|first2=Janet F.|last3=James|first3=Anthony P.|last4=Black|first4=Lucinda J.|date=2018-10-13|title=A Review of Mushrooms as a Potential Source of Dietary Vitamin D|journal=Nutrients|language=en|volume=10|issue=10|pages=1498|doi=10.3390/nu10101498|pmid=30322118|pmc=6213178|doi-access=free}}</ref>

==Gallery== <gallery widths="200" heights="200"> File:Shiitake mushroom in Vegetable store in Yuen Long.jpg|Fresh shiitake mushroom in the vegetable market in Hong Kong File:Wild Shiitake-Mushroom Japan.JPG|shiitake growing wild in Hokkaido File:Pyogobokkeum.jpg|Korean ''pyogo-bokkeum'' (stir-fried shiitake mushroom) File:Shiitake Meshi Ekiben.JPG|Japanese ekiben {{nihongo||椎茸めし|shiitake-meshi}} File:Shiitake timelapse.webm|Timelapse video of shiitake growth File:Lentinan.svg|Lentinan, a beta-glucan isolated from the shiitake mushroom File:Shitake Mushroom.jpg|Young shiitake mushrooms on a log </gallery>

==References== {{Reflist|30em|refs=

<ref name="Berkeley 1877">{{cite journal |author=Berkeley MJ. |title=Enumeration of the fungi collected during the Expedition of H.M.S. 'Challenger', 1874–75. (Third notice) |journal=Botanical Journal of the Linnean Society |year=1877 |volume=16 |issue=89 |pages=38–54 |doi=10.1111/j.1095-8339.1877.tb00170.x|url=https://zenodo.org/record/1433039 }}</ref>

<ref name="Boels 2014">{{cite journal |author1=Boels D |author2=Landreau A |author3=Bruneau C |author4=Garnier R |author5=Pulce C |author6=Labadie M |author7=de Haro L |author8=Harry P. |title=shiitake dermatitis recorded by French Poison Control Centers – New case series with clinical observations |journal=Clinical Toxicology |year=2014 |volume=52 |issue=6 |pages=625–8 |doi=10.3109/15563650.2014.923905 |pmid=24940644|s2cid=21541970 }}</ref>

<ref name="Chang 2013">{{cite book |author1=Chang TS |author2=Hayes WA. |title=The Biology and Cultivation of Edible Mushrooms |url=https://books.google.com/books?id=-yngBAAAQBAJ&pg=PA470 |year=2013 |publisher=Elsevier Science |isbn=978-1-4832-7114-9 |page=470}}</ref>

<ref name="Coates 2004">{{cite book |author=Wasser S. |editor1=Coates PM |editor2=Blackman M |editor3=Cragg GM |editor4=White JD |editor5=Moss J |editor6=Levine MA. |chapter=shiitake (''Lentinula edodes'') |title=Encyclopedia of Dietary Supplements |chapter-url=https://books.google.com/books?id=Sfmc-fRCj10C&pg=PA653 |year=2004 |publisher=CRC Press |isbn=978-0-8247-5504-1 |pages=653–64}}</ref>

<ref name="Halpern 2007">{{cite book |author=Halpern GM. |title=Healing Mushrooms |url=https://books.google.com/books?id=FlrpouUh740C&pg=PA48 |year=2007 |publisher=Square One Publishers |isbn=978-0-7570-0196-3 |page=48}}</ref>

<ref name=Herault2010>{{cite journal |author1=Hérault M |author2=Waton J |author3=Bursztejn AC |author4=Schmutz JL |author5=Barbaud A. |title=shiitake dermatitis now occurs in France |journal=Annales de Dermatologie et de Vénéréologie |year=2010 |volume=137 |issue=4 |pages=290–3 |pmid=20417363 |doi=10.1016/j.annder.2010.02.007}}</ref>

<ref name="Leatham 1982">{{cite journal |author=Leatham GF. |title=Cultivation of shiitake, the Japanese forest mushroom, on logs: A potential industry for the United States |year=1982 |journal=Forest Products Journal |volume=32 |issue=8 |pages=29–35 |url=http://128.104.77.228/documnts/pdf1982/leath82a.pdf |access-date=21 July 2010 |archive-url=https://web.archive.org/web/20110703033630/http://128.104.77.228/documnts/pdf1982/leath82a.pdf |archive-date=3 July 2011 |url-status=dead }}</ref>

<ref name="Miles 2004">{{cite book |author1=Miles PG |author2=Chang S-T. |title=Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact |url=https://books.google.com/books?id=XO4EGzpp1M0C&pg=PA241 |year=2004 |publisher=CRC Press |isbn=978-0-203-49208-6 |page=241}}</ref>

<ref name="Pegler 1976">{{cite journal |author=Pegler D. |title=The classification of the genus ''Lentinus'' Fr. (Basidiomycota) |journal=Kavaka |year=1975 |volume=3 |pages=11–20}}</ref>

<ref name="Vane 2003a">{{cite journal |author1=Vane CH |author2=Drage TC |author3=Snape CE. |year=2003 |title=Biodegradation of oak (''Quercus alba'') wood during growth of the shiitake mushroom (''Lentinula edodes''): A molecular approach |journal=Journal of Agricultural and Food Chemistry |volume=51 |issue=4 |pages=947–956 |pmid=12568554 |doi=10.1021/jf020932h|bibcode=2003JAFC...51..947V }}</ref>

<ref name="Vane 2003b">{{cite journal |author=Vane CH. |year=2003 |title=Monitoring decay of black gum wood (''Nyssa sylvatica'') during growth of the shiitake mushroom (''Lentinula edodes'') using diffuse reflectance infrared spectroscopy |journal=Applied Spectroscopy |volume=57 |issue=5 |pages=514–517 |pmid=14658675 |doi=10.1366/000370203321666515|bibcode=2003ApSpe..57..514V |s2cid=27403919 }}</ref>

<ref name="urlFungorum synonymy: Lentinula edodes">{{cite web |title=GSD Species Synonymy: ''Lentinula edodes'' (Berk.) Pegler |url=http://www.speciesfungorum.org/GSD/GSDspecies.asp?RecordID=316467 |publisher=Species Fungorum. CAB International |access-date=2015-03-09}}</ref>

<ref name="Welbaum 2015">{{cite book |author=Welbaum GE. |title=Vegetable Production and Practices |url=https://books.google.com/books?id=zq4tBgAAQBAJ&pg=PA445 |year=2015 |publisher=CAB International |isbn=978-1-78064-534-6 |page=445}}</ref>

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== External links == * {{Commons inline|Lentinula edodes|italic=on}}

{{Japanese food and drink}} {{Medicinal herbs & fungi}} {{Taxonbar|from=Q320999}}

Category:Articles containing video clips Category:Chinese edible mushrooms Category:Edible fungi Category:Fungi in cultivation Category:Fungi of Asia Category:Japanese cuisine terms Category:Marasmiaceae Category:Medicinal fungi