Funghi

Shiitake

Shiitake (Lentinula edodes) is an East Asian cultivated mushroom prized for deep umami, meaty texture, and a distinctive smoky-garlic aroma when dried. Fresh caps are firm and savoury; dried shiitake concentrate flavour for stocks, braises, and rehydrated dishes. Log-grown and sawdust-block methods shape intensity. Stems are tougher than caps and often reserved for stock, while open caps suit grilling, stir-frying, and simmering.

Also known as: Shiitake, Xiang gu, Pyogo

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cap

Gills

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Flower Shiitake

Log Grown Shiitake

Lentinula edodes

Donko

Hua Gu

Jumbo Shiitake

Block Grown Shiitake

Forest Nameko-Style Shiitake

Koshin

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticEarthyFirmGarlicMeatySavourySmokyUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 29.4

Amount per 100 g

Total Fat 0.37 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 10.8 mg
Salt 0.05 g
Total Carbohydrate 3.82 g
Dietary Fibre 2.16 g
Total Sugars 1.49 g
Complex / starch 0.54 g
Protein 3.06 g
Water 91.8 g

Detailed nutrients

Energy 29.4 kcal
Water 91.8 g
Carbohydrates 3.82 g
- Sugars 1.49 g
  - Monosaccharides 1.04 g
  - Disaccharides 0.44 g
- Starch 0.54 g
  - Amylose 0.14 g
  - Amylopectin 0.41 g
  - Digestible Starch 0.46 g
  - Resistant Starch 0.05 g
- Fibre 2.16 g
  - Soluble Fibre 0.76 g
  - Insoluble Fibre 1.4 g
Protein 3.06 g
- Fungal Protein 2.91 g
Fat 0.37 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 62.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.44 mg
- Vitamin B3 — Niacin 4.36 mg
- Vitamin B5 — Pantothenic Acid 1.62 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.5 µg
- Vitamin B9 — Folate 21 µg
- Vitamin C 2 mg
- Vitamin D 3.1 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
Minerals 225 mg
- Major Minerals 219 mg
  - Calcium 34 mg
  - Sodium 10.8 mg
  - Potassium 174 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.44 · vitamin-b3-niacin: 4.36 · vitamin-b5-pantothenic-acid: 1.62 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.5 · vitamin-b9-folate: 21 · vitamin-d: 3.1 · vitamin-e: 0.1 · vitamin-k: 1 ·

Minerals

Sodium: 10.76 · Potassium: 174 · Calcium: 34 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Shiitake.

Pairs well with

Classic and complementary matches

Garlic
GingerStir-fries
RiceDonburi
Sesame Seed
Soy SauceEast Asian
Spring Onion

Usually avoid with

Often clash in flavour or tradition

History

1100CN

Chinese growers developed early log cultivation of shiitake in forest regions.

1600JP

Japanese cultivation refined shiitake as a staple of temple and home cookery.

1940JP

Inoculated log and later sawdust techniques industrialised shiitake production.

1980

Fresh and dried shiitake entered global supermarkets beyond East Asian markets.