Shiitake mushroom
Lentinula edodes (Fungi)
Deeply woodsy and smoky with intense umami; the most distinctive cultivated mushroom flavor.
About Shiitake
The shiitake mushroom is the dark-capped, woody-stemmed Japanese mushroom that defines East Asian umami cuisine — Chinese, Japanese, and Korean cooking all use shiitake prolifically. The flavor is the deepest and most distinctive of common cultivated mushrooms — woodsy, smoky, intensely umami. Dried shiitake (rehydrated before use) are common in Asian markets and arguably better-flavored than fresh, with the rehydration liquid serving as superb cooking stock. The stems are tough and inedible — discard or save for stock. Modern Japanese, Chinese, and Pacific Northwest US cultivation operations produce fresh shiitake year-round; quality varies dramatically by producer.
Variety profile
Common uses
- Miso soup
- Hot and sour soup
- Sautéed Asian-style
- Sliced in dashi-based broths
- Hibachi grilled
Editorial notes
Dried shiitake are often higher-flavor than fresh — the dehydration process concentrates compounds. Reserve rehydration liquid as stock.