Shiitake, essentially the most extensively eaten mushroom in Japan accessible year-round, have two peaks of taste: from March to Might and once more from September to November.
The mushrooms are native to East and Southeast Asia, however within the early Edo Interval (1603-1867), a charcoal maker named Genbei Matsushita in modern-day Oita Prefecture is alleged to have give you the tactic of inoculating uncooked shii tree logs with others already colonized by wild shiitake spores. This helped enhance the expansion price of the mushrooms in Japan, and to today, Oita continues to be the No. 1 producer of shiitake within the nation.
Shiitake at the moment are well-known worldwide for his or her distinct pungency and powerful umami. Attempt to decide on mushrooms with massive, agency, thick caps that curl downward on the edges. For coloration, the tops must be darkish brown and the undersides a pale yellow to cream.
