Shiitake Mushrooms

What is the shiitake fungus?

The Oita Prefecture, located east of Kyushu Island, is known for its plains and forests. The forests in question are full of micro-plantings of shiitake mushrooms.
We are not talking about these low-end products raised in huge cellars in China and treated frequently with formaldehyde (formol), but thenoble oak fungus. And precisely, speaking of the "Oak Lentin", you will understand the origin of this appellation by traversing the hills and forest mountains of Oita.
There, farmers eager to produce quality shiitaké, in full respect of tradition, sow oak trunks of shiitake mycelium, and let them be born and evolve, develop, in full nature.

Different types of Japanese mushrooms shiitake

The soil is rich in humus and cool temperatures. Every year in November farmers slaughter Japanese oaks between 12 and 15 years old. They are then left on the ground for 2 months. They will then be cut into 125 cm pieces and seeded with shiitake mycelium.
To do this, 20 holes are practiced in the trunk with a wick. Finally, the seeded trunks are linearly elongated over a few rows, then covered with leaves and gills. They will thus remain abandoned for 2 long years, a period indispensable for the proper development of mycelium.
The trunks so so sown, after 24 months, are arranged standing, in rows, in damp and fresh undergrowth, rich in humus.
Shiitake, in perfect respect of nature, mother of patience, then develop.

Harvesting is manualt when mushrooms have reached good maturity. They are finally mechanically dried and sorted into 4 qualities:

Kushin:

These are the finest. They are rehydrated quickly and are perfectly suited for thinning. They are recommended for cooking with rice, for pranks or for making gourmet bites.

Kouko:

It is the majority of the products harvested, larger, thicker. The Japanese love them, once rehydrated, steamed, peppered, gratin...

Donko:

They are thick, fleshy, swollen and juicy, with a gourmet chew. Their scent is subtle, woody. They are delicious cooked with saucesoybeans andMirinroasted or melted in broth.

Jumbo:

These are the most imposing shiitakes, the widest, the most fleshy, with a fresh diameter ranging from 8 to 15 cm and then 7 to 10 cm once dried. To rehydrate them, 48 hours are required for cold water and then a drain of one hour. They cook in butter and soy sauce. They are rare, very aromatic and extremely tasteful.

Oitaconcentrates more than a third of the Japanese production of this fungus. It is a high quality met, with excellent virtues for health. The crop is healthy and natural, without any use of some chemicals.

Only nature decides!

Why cook the shiitakes well?

It is necessary to cook the shiitake carefully in order to avoid skin poisoning.

What taste does shiitake have?

The shiitake fungus once cooked has a spongy and soft texture, in the mouth it releases a thick, woody, strong and earthy flavor.

Where to find shiitake mushrooms?

You will find Shiitake and Maitake mushrooms in your Japanese Nishikidôri grocery store in Paris and online.

How to eat shiitake mushrooms?

They are delicious cooked with sauce soya and mirin or grilled or melted in broth.
Rehydrated, in water at room temperature, well drained, you can add them to your stuffings, cooked pasta or vegetables, minced meat.
They will decorate your salads, pancakes, pots and pots in the fire (incorporate them a few minutes before the end of cooking), rice white and pasta.

How to rehydrate shiitakes?

To rehydrate them, we recommend that you soak them in the refrigerator for 24 hours, in a salad bowl covered with a food film.
Do not throw water used for rehydration: pass it to the Chinese to remove its impurities and bring to a boil taking care of foaming. You will get a delicious dashi Shiitake that you can enjoy hot or cold.

How do I know the shiitakes are still good?

Shiitake should be well dehydrated and dry, if the shiitake is soft or oozing it is better not to consume it.