Shiitake

Shiitake, a Japanese mushroom, is renowned for its rich flavour and delicate aroma. Native to East Asia, it has been cultivated in Japan for over 1,000 years. With its brown cap and firm flesh, this mushroom is highly prized in Japanese cuisine for its umami flavour.

Used both fresh and dried, it is a key ingredient in many Japanese dishes. It adds depth and flavour to soups such as miso or sukiyaki. It also goes well with noodles, especially in ramen, udon or soba dishes. Wok dishes such as yasai itame benefit from its firm texture and intense flavour. It is also found in shiitake dashi, where it replaces kombu and adds a strong flavour. It is then used as a base for other dashi, where it adds great complexity.

Shiitake is also an ingredient of choice in tempura recipes, where it is coated in a light batter and fried until crispy. It is also often used in rice dishes such as takikomi gohan, a rice dish cooked with vegetables and protein. In vegetarian cuisine, shiitake is often used as a substitute for meat because of its distinctive texture and flavour.

Rich in vitamins and minerals, shiitake is also valued for its health benefits. It is said to strengthen the immune system and has antioxidant properties. Shiitake is therefore an essential ingredient in Japanese cuisine, both for its taste and its nutritional qualities. Its versatility and many benefits make it an essential part of Japanese cuisine.