Japanese mushrooms - the taste of Autumn

November 06, 2017

• Probably the most well-known Japanese mushroom in the world. Shiitake is used in many dishes, especially in sukiyaki. 

• Shiitake can be used in rice dishes, soups, fries, sauces, it is cooked in many ways in Japan. 

• They contain the vital umami taste too, so they are used to take dashi. 

• Shiitake can reduce cholesterol and blood pressure. β-glucan from shiitake is already used to prevent cancer. 
   

• It has a weaker taste when compared with shiitake. 

• It is often mixed with rice to produce takikomi gohan, or often used for Japanese flavoured spaghetti. 

• Contains vitamin D, B1, B2 and Niacin, 
   

• Enoki is white and has long, thin stems and is small in comparison to shiitake or shimeji. 

• A popular way of cooking this mushroom is to wrap it with bacon, which is called enoki bacon. 

• Enoki helps intestine regulating function.  
   

• The shape of maitake is quite unique.  

• Maitake is used like other mushrooms, cooked with rice, used for tempura, but the texture is different so other mushrooms. 

• Research suggests that maitake can prevent cancer as it contains β-glucan like shiitake but in larger quantities. It is also said that it can support your immune system.  
   

• Nameko is used in miso soup or used as a topping for soba noodles.  

• It is slightly slimy, but the slime contains umami. 

• This slime is mucin, and it protects cells and mucous membrane in our bodies. 
   

• Eryngii are eaten in France and Italy and some other European countries. Japanese farmers started to harvest them only from 1993, but they have become a popular dish in Japan recently.   

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