Shiitake mushrooms - Shiitake mushrooms

Japanese: シイタケ(椎茸) - シイタケ

A Tricholomataceae mushroom that grows on the trunks of oaks and Japanese oaks in forests from Japan to Southeast Asia. The entire mushroom is tough and fleshy. The cap is 6-10 cm in diameter, black-brown, and often cracks. A typical edible fungus in China and Japan. It has a long history of cultivation, and the fungus is planted on oak trees such as sawtooth oak and konara oak cut to lengths of 1-1.5 m, and then laid down in a slightly humid place out of direct sunlight. There are various varieties, such as the thick-fleshed, half-open Donko and the thin-fleshed, fully-open Koushin. As food, there are raw and dried shiitake mushrooms, but the latter are more vitamin D-rich and fragrant, and are more commonly used. Both are eaten roasted or boiled.
→ Related topic: Mushrooms

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

日本〜東南アジアの林内のカシやシイなどの樹幹に発生するキシメジ科のキノコ。全体が堅い肉質。かさは径６〜10cm，黒褐色で，しばしば亀裂を生じる。中国，日本の代表的な食菌。栽培の歴史は古く，長さ１〜1.5mに切ったクヌギ，コナラなどのほた木に菌株を植え，やや湿度が高く，直接日光が当たらないところに伏せこむ。肉厚で半開のドンコ，肉薄で全開のコウシンなどいろいろな品種がある。食品としては生シイタケと干しシイタケがあるが，後者のほうがビタミンDが多く，香味があり，多く用いられる。ともに焼いたり，煮て食用とする。
→関連項目キノコ

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