Let’s know the difference in name and nutritional value of raw and dried shiitake mushrooms

There are two types of live shiitake mushrooms

Shiitake mushrooms’ origin is believed to be in tropical Asia, and it seems that they have been eaten in China for so long that the cultivation method has been described in 14th-century books. in Japan, it is seriously eaten during the Muromachi period, and cultivation dates back to the Edo period. There are two types of shiitake growing methods: “planted with wood” and “grown in a filament”. “Log Shiitake” is a cultivation method in which the inoculum is grown on logs such as shii, kunugi and konara. The origin of the name shiitake comes from here, it is called shiitake because it grows from the shiitake mushroom.

It is said that shiitake mushrooms that have grown and grown can be harvested annually until the logs are rotten. No fertilizers or pesticides are needed, but it takes about two to three years for the shiitake mushroom to grow. Shiitake mushrooms grown during that time period are chewy, rich in umami and mainly sold as dried shiitake mushrooms. “Bacterial shiitake” is a method of propagating and growing bacteria in a “bacterial mass” created by mixing rice bran and bran with rice residue.

Not only can be grown for a short time of about 3 to 4 months, but also can be grown indoors without being affected by the weather, so it has the advantage of being able to ship in large and stable quantities. Because of its soft and smooth texture, it is mainly produced as coarse shiitake.

Which store sells more shiitakes?

About 85% of the products distributed in Japan are shiitakes grown on mushroom beds. Compared to batch-grown shiitakes, bed-grown shiitakes are stable in bulk, and because they are easy to form, they also have the advantage of being easy to sell in stores. Due to the long planting time and heavy labor, the number of wood-grown shiitake producers is decreasing year by year and shiitakes are becoming rare. Most of the Shiitake mushrooms produced in Japan are grown in logs, while most of the mushrooms produced in China are grown in a mushroom bed. Please check the package as you are obligated to indicate the method of cultivation as “mushroom bed” or “raw wood” when sold. You can also tell if it has an axis or not. Shiitake mushrooms from China do not have axles as they only use shiitakes as a food ingredient.

Names vary depending on how open lyophilizate is and when it is picked.

There are only two types of coarse shiitake mushrooms: “cultivar” and “grown in a bed”, so it’s easy to remember. However, there are three types of lyophilized mushrooms, depending on how the box is opened, and five depending on when the shiitake is picked.

First of all, I will recommend 3 types of dried shiitake mushrooms depending on how you open the umbrella.

■ “Winter 菇” thick and umbrella is not open. It is considered a luxury item.

■ “Kou” lies between winter and Kashin. It is a dried shiitake mushroom that is sent to victorious wrestlers in sumo wrestling.

■ “Kashin” is a dry thin shiitake mushroom with an opening about 70%. As a dried shiitake mushroom, it is easy to use at home because the harvest time is shorter than in winter.

Shiitake mushrooms grow seasonally twice a year, mainly in spring (March to May) and autumn (September to November). Mushroom season is autumn, but winter mushrooms she is also spring. “Haruko” is harvested in the spring from February to April. It has a pleasant scent. “Fujiko” is harvested from April to May when the wisteria flowers are in full bloom. Please note that some of them are mixed with insects. “Umeko” is a shiitake mushroom during the rainy season. “Akiko” is harvested in the fall. The characteristic is that it is difficult to be attached to insects. “Kanko” is harvested around January. It grows slowly during the cold season, so it is large and has a thick flavor.

The name changes depending on the weather when it happened and the pattern of cracks in the umbrella

There are many names depending on how the umbrella is opened and when it is picked, but the name also changes depending on the weather when it occurs and the pattern of cracks in the umbrella. It can be divided into Amako and Hiyoko depending on the weather when it happens. “Ameko” holds a lot of water when it rains. Therefore, the colors are also darkened. “Hiwako” is created in environments with low water content and continuous sunny weather. Solid meat quality. Depending on the type of crack in the umbrella, it can be divided into “Tenpaku Fuyusho”, “Hanafuyusho”, “Teahana Fuyusho” and “Tenpaku Kaoru”.

Eat shiitake mushrooms to strengthen your bones! Not only are they low in calories, but also have the potential nutritional effects of shiitakes.

Not limited to shiitakes, mushrooms are often known for being “low in calories” and “high in fiber and potassium”. Shiitake mushrooms contain the ingredients “erydenin”, “lenthionin” and “ergosterol.” What kind of ingredient is it? “Elidenin” helps to prevent cholesterol from building up in the blood vessels and smooth blood circulation. Therefore, it is effective against high blood pressure and dyslipidemia. The scent of dried shiitake mushrooms is due to “lentionin”.

“Ergosterol” is converted to vitamin D when exposed to ultraviolet rays. Vitamin D is one of the nutrients needed for bone formation. It is believed to help absorb calcium, strengthen bones and teeth, and prevent osteoporosis. I want to see it positively. It is present in both raw and dried shiitake mushrooms, but dried shiitakes that have been exposed to more UV contain more ergosterol than raw shiitakes. It is said that even if you dry raw shiitake mushrooms for 1 to 2 hours before eating, the vitamin D content will increase by almost 10 times, so give it a try.

Used for boiled foods, baked goods, and soups.There is a reason why the flavor enhances just by adding shiitakes.

Shiitake mushrooms are suitable for many dishes and make them even more delicious. Talking about umami ingredients, kelp “glutamic acid” and “inocinic acid” are famous katsuo-bushi. Shiitake mushrooms are rich in “guanylic acid”, which is one of the delicious ingredients. Like ergosterol, the guanylate in dried shiitakes is richer than the raw shiitake. This is because the cells change during “drying → rehydration → heating”, and a large amount of guanylic acid is produced.

Should I rehydrate dried shiitake mushrooms? Or should I put it back in hot water?

Dried shiitake mushrooms cannot be used for cooking, so they must be steamed. The water can be rehydrated with either cold or hot water, but the temperature at this makes a difference in the “taste” of cooking. When soaked in dried shiitake mushrooms, it starts to absorb water quickly. The higher this temperature, the less water it absorbs. The more water it absorbs, the more it swells and the softer the meat becomes.

Therefore, it is best to get it back from the water. Ideally, it should be at a temperature of 5 ° C to 6 ° C for at least 8 hours. Be prepared with plenty of time. If you are in a hurry, add some sugar in lukewarm water and then quickly reset.

Recommended recipe for shiitakes

If you wash the shiitake mushrooms with water, the flavor will melt. If you are concerned about dirt, gently wipe it off with a wet cloth or quick wash. Raw shiitakes should be used for stir-fries, fried foods, and dried shiitake mushrooms for simmering dishes, chirashi sushi and soups, taking advantage of their taste and aroma. Have you thrown away the shaft of the live shiitake mushroom? It is said that the shaft is so delicious that the monkeys in the mountain village throw away their umbrellas and eat only the shaft. Cut the black (ice) at the top and cook. Hard and chewy shafts are recommended for deep fries and soups.

If you use it as a stocked soup without removing the water and the shiitake has dried again, the flavor will be even richer. In addition, the vitamin D contained in shiitakes has excellent compatibility with the oil, increasing the absorption rate of vitamin D.

How to choose delicious shiitake mushrooms

Check out the following points to buy delicious Shiitake mushrooms.

■ Cell opening is about 60 to 80% and thick

■ White folds on back of umbrella

■ Shafts short and thick. Note that if the cell is fully opened or the folds turn brown, the freshness will be reduced.

■ Completely dry

■ Brown surface and folds on back of umbrella are light yellow

Raw and dried shiitake mushrooms. Many of you may have learned the first time the name changes depending on how you place it, how the umbrella opens and when it is selected. Compared to raw shiitakes, dried shiitakes have a longer shelf life and contain a large amount of nutrients and umami, so I know the existence of dried shiitakes, but those who always buy raw shiitakes and how to use dried shiitake mushrooms. If you don’t understand, why not take this opportunity to buy it.