Shiitake

Morphologic characteristics:

Shiitake in our country has 4000 years of history. The flesh of shiitake is white, a bit thick or thick, fine and fragrant. In eary youth the edge is involute. There are some white or yellowish-white napoes. Then, they disappear when they grow. The veil under the fungus lid breaks, form incomplete annulus. The margin is revolute and cracks after it matures.

Nutrition and function:

Shiitake is a kind of edible mushroom which is high protein, low adipose, polysaccharide, many kinds of amino acid and vitamins. According to the analysis, every 100 grams fresh mushrooms contain 12-14 grams protein, 59.3 grams carbohydrate, 124 milligrams calcium, phosphorus 415 mg, iron 25.3 mg, polysaccharides, vitamin B1, vitamin B2, vitamin C, etc. It includes:

1. to improve the immune function

2. to delay senescence

3. to prevent cancer

4. to lower blood pressure, blood fat and cholesterol

5. Shiitake has treatment function to diabetes, tuberculosis, contagious hepatitis, neural lesion.

Shiitake mushrooms are widely used in Asia, especially in Chinese, Korean and Japanese cuisine. Shiitake is Japanese name, in Korean it is called oak mushroom, in Vietnam and Thailand they are called fragrant mushroom, in China they are called flower mushroom which has a flower like cracking pattern on the mushroom’s upper surface. They are usually used in steamed and simmered dishes and are also served in miso soup. When buying them, look for mushrooms that are firm and plump. Avoid wrinkled or ones that have slimy spots. You can store fresh mushrooms for a week in the refrigerator in a loosely closed bag. Dried ones stay fresh for over six months if stored in a sealed container in the refrigerator. Shiitake mushrooms are known for their anti-tumor properties and their ability to strengthen the immune system.

Today, shiitake mushrooms have become popular in many 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.

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