:Shiitake

The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. It was placed in the genus Lentinula by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history:

• 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"}}. The specific epithet {{lang|la|edodes}} is the Latin word for "edible".

It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".{{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}}

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.

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.{{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}} 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.

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.{{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}}{{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 }} Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.{{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}} A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.

Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.

{{Main|Shiitake mushroom dermatitis}}

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. This effect – presumably caused by the polysaccharide, lentinan – is more common in East Asia, but may be growing in occurrence in Europe as shiitake consumption increases. Thorough cooking may eliminate the allergenicity.

{{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

| opt1n=Selenium

| opt1v=5.7 ug

| 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/fdc-app.html#/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. 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

| opt1n=Selenium

| opt1v=46 ug

| 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/fdc-app.html#/food-details/168436/nutrients Link to USDA Database entry]

}}

In a {{convert|100|g|oz|frac=2|abbr=off|adj=on}} reference serving, raw shiitake mushrooms provide {{convert|141|kJ|kcal|abbr=off}} of food energy and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat. Raw shiitake mushrooms contain moderate levels of some dietary minerals.

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.{{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 }}{{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}}

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

{{Reflist|30em|refs=

{{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 }}

{{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 }}

{{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}}

{{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}}

{{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}}

{{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}}

{{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 }}

{{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}}

{{cite journal |author=Pegler D. |title=The classification of the genus Lentinus Fr. (Basidiomycota) |journal=Kavaka |year=1975 |volume=3 |pages=11–20}}

{{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 }}

{{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 }}

{{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}}

{{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}}

}}

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