Shiitake (Lentinus edodes Berk Sing, Tricholomataceae fungus) is a cultured edible fungus popular in Japan for the past three centuries. World production was 190,000 tons in 1981, second only to 940,000 tons production of Tsukuritake (Agaricus bisporus). Japan produced 78,000 tons of the fresh and 14,000 tons of the dried Shiitake in 1985, the same level as in the previous decade. Raw or dried Shiitake is used in Japanese and Chinese dishes because of its highly desirable taste and aroma. There is little difference in flavor or mouth feel between mushrooms cultured on logs and those found in the wild on stumps and dead trees of Nara oak, chestnut, and red oak, etc. However, the sawdust-cultured mushrooms (bed-block culture) now being marketed are said to be soft in texture and less flavorful.
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