Shiitake mushroom - 香菇 (Xiang Gu)
Shiitake Mushroom
香菇
Xiang Gu·Champignon Shiitake
Lentinula Edodes
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
扶正补虚 健脾开胃
Pinyin
Fu Zheng Bu Xu · Jian Pi Kai Wei
Overview
The shiitake (Lentinula edodes) is one of the most widely eaten traditional and culinary mushrooms in the world, cultivated in Asia for more than a thousand years on logs of oak or quercus.
Its Chinese name Xiang Gu means “fragrant mushroom”. Gathered at maturity, sun-dried, which concentrates its characteristic umami scent, it comes as domed brownish-black caps with pale gills.
A mainstay of Asian cookery as much as of the Chinese repertoire.
Traditional uses
The reference food-herb of the mild register attached to the Qi of the Earth Phase and of the Phase, and to enriching the Essence (Jing).
Traditionally used in the supplementing cookery of Asia for weakened constitutions or constitutions under rebuilding.
Preparation and traditional-use quantity
- Everyday cooking: soak for 30 minutes in hot water to rehydrate, then cook in broths, stir-fries and simmered dishes — the soaking water keeps part of the natural compounds and can be added in
- Supplementing decoction: 9 to 15 g, simmered for 30 minutes in a supplementing soup
- Asian cookery: a major ingredient of vegetarian dashi, ramen soups and Cantonese stir-fries
Precautions
A mushroom approachable by most constitutions, widely eaten in everyday Asian cooking.
