Shiitake and mushrooms
Bring a new accent to your cooking
Delicate grilled scallops paired with the meaty texture and woody aromas of shiitake mushrooms. An elegant recipe where the briny sweetness of the scallops meets the umami richness of one of Japan...
A creamy and generous risotto, elevated by the woody aromas and meaty texture of shiitake mushrooms. A comforting recipe in which the richness of rice meets the umami intensity of this iconic mush...
What is the shiitake mushroom?
Oita Prefecture, located in the east of the island of Kyushu, is renowned for its plains and forests. These forests are teeming with micro-plantations of shiitake mushrooms. We are not talking about those low-grade products grown in vast caves in China and frequently treated with formaldehyde (formalin), but about the noble oak lentin mushroom. And speaking of the "oak lentin", you will understand the origin of this name as you wander through the forested hills and mountains of Oita.
There, growers committed to producing quality shiitake in full respect of tradition inoculate oak logs with shiitake mycelium, and allow them to emerge and evolve, to develop, in the heart of nature.
The different types of Japanese shiitake mushrooms
The soil is rich in humus and the temperatures are cool. Each year, in November, farmers fell Japanese oak trees aged 12 to 15 years. These are then left on the ground for 2 months. They are subsequently cut into 125 cm sections and inoculated with shiitake mycelium.
To do this, 20 holes are drilled into the trunk with a drill bit. Finally, the inoculated trunks are laid on top of one another in a linear fashion, in several rows, then covered with leaves and branches. They will remain left undisturbed for 2 long years, a period essential to the proper development of the mycelium.
The inoculated trunks, after 24 months, are stood upright in rows in damp, cool undergrowth rich in humus.
The shiitake, in perfect harmony with nature — the mother of patience — then develop.
The harvest is done by hand when the mushrooms have reached good maturity. They are then mechanically dried and sorted into 4 grades:
Koushin:
These are the finest. They rehydrate quickly and are perfectly suited for making thin slices. They are recommended for cooking with rice, for stuffings, or for making gourmet bite-sized pieces.
Kouko:
These make up the majority of the harvested products — larger and thicker. The Japanese love them, once rehydrated, steamed, pan-fried, or in a gratin…
Donko:
They are thick, fleshy, plump and delightfully juicy, with a satisfying chew. Their aroma is subtle and woody. They are delicious cooked with soy sauce and mirin, or grilled, or in a broth fondue.
Jumbo:
These are the largest, widest and fleshiest shiitake, with a fresh diameter ranging from 8 to 15 cm, then 7 to 10 cm once dried. To rehydrate them, 48 hours in cold water are required, followed by one hour of draining. They are cooked pan-fried in butter and soy sauce. They are rare, highly aromatic and extremely popular.
Oita accounts for more than a third of Japan's production of this mushroom. It is a quality delicacy with excellent health benefits. The cultivation is clean and natural, without the use of any chemical products whatsoever.
Only nature decides!
