The shiitake mushroom more rarely called the black forest mushroom, is an edible
mushroom typically cultivated on the shii tree (Pasania cuspidata — a relative of the
oak).
Shiitake have many uses in Chinese and Japanese cuisines. 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.
Shiitake are often dried and sold as preserved food in packages. These must be
rehydrated by soaking in water before using. Many Japanese prefer dried shiitake to
fresh, considering that the sun-drying process draws out the superior flavour from
the dried mushrooms by breaking down proteins into amino acids. The stems of shiitake
are rarely used in Japanese cuisine. The stems are also rarely used in other
cuisines, primarily because the stems are harder and take longer to cook than the
soft fleshy caps.
Today Shiitake has become popular in many other countries as well. Russia produces
and also consumes large amounts of it, 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 and elsewhere.
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