Shiitake

Shiitake
Shiitake (Lentinula edodes) mushroom or hioko and often written as shitake mushroom is a fungus of East Asian origin food is famous throughout the world by his real name in Japanese. Shiitake mushrooms from literally means shii tree (Castanopsis cuspidata) because that had rotted the trunk is a place to grow shiitake mushrooms.
This species was once known as Lentinus edodes. British botanist named Miles Joseph Berkeley was named the species as Agaricus edodes in the year 1878.
Shiitake much cultivated in China, Korea and Japan and can be found in the wild in the mountains of Southeast Asia.
Shiitake in a language called xiānggū Tionghoa (Hanzi: 香菇, "fragrant mushroom"), whereas a high quality with a thicker umbrella called dōnggū (Hanzi: 冬菇, "winter mushroom") or huāgū (花菇, "flower mushrooms") because at the top of the umbrella surface cracks have motives such as bloom.
In Indonesia, sometimes called mushroom jengkol [1], because the shapes and smells like jengkol although for some people like the taste of this mushroom flavor petai.
Description
Shiitake mushrooms growing on the surface of the decaying wood of the tree Castanopsis cuspidata, crenata Castanea (chestnut), and a kind of oak Quercus acutissima. Stems from the fruit bodies are often curved, because the shiitake grows upward from the surface of a wooden rod that diberdirikan. Umbrellas opened wide, dark brown with fine hairs on the top surface of the umbrella, while the bottom is white umbrellas.
Poisonous mushroom species Omphalotus guepiniformis [2] looks a bit like shiitake mushrooms so many people who were deceived and poisoned.
History of cultivation
Shiitake Mushrooms, also known as China black, because it is derived originally from mainland China and has been cultivated since 1000 years ago. The first written history of cultivating shiitake Sang Kuang Wu was written in the Song Dynasty (960-1127), although this fungus has been eaten by people in mainland China since the year 199 AD.
In the Ming Dynasty (1368-1644), a doctor named Wu Juei wrote that shiitake mushrooms can be used not only as food but also as a remedy for respiratory disease, blood circulation, relieve liver disorders, fatigue and restore energy boost chi. Shiitake is also believed to prevent premature aging.
Use in cooking
Fresh shiitake mushrooms, or in dry form is often used in various cuisines of many countries. Fresh shiitake usually eaten before the umbrella of the bottom changes color. Shiitake stems rather hard and generally not used in cooking.
Some people prefer dried shiitake shiitake than fresh because it has the smell of dried shiitake more fragrant (hard). Dried shiitake processed by drying in the sun and need to be soaked in water before cooking. Basic broth called dashi Japanese food is obtained by soaking dried shiitake in water.
In Japan, shiitake is the content of miso soup, fried as tempura, mixed Chawanmushi, udon and various other types of cuisine. Shiitake also be fried until crisp and sold as shiitake chips.
Russia also produce shiitake in large quantities and sold as bottled pickles.