About the origin of dried shiitake mushrooms

Shiitake mushrooms are one of the most popular ingredients in Chinese cuisine. There are two types of shiitake mushrooms, the first being dried and the other fresh. They’re quite different for obvious reasons but we equally love both types of shiitake mushroom.

The earliest historical record of shiitake cultivation is from the Southern Song dynasty in the book Records of Longquan County. This book is compiled by He Zhan. This book was referenced many times and even adapted in the first book of shiitake mushroom cultivation in Japan.

Dried shiitake mushrooms and fresh shiitake mushrooms have very different aromas and flavors. Dried shiitake mushroom has a much stronger aroma and flavor compared to fresh shiitake mushroom.

You can prepare dried shiitake mushrooms with many different methods in Chinese cooking, such as adding it to your soup, stir-fry, stew, braise, steam and more.

Health Benefits of Dried Shiitake Mushroom

In the East, people believe shiitake mushrooms are not only rich in flavor but they are also high in nutrition and have a number of health benefits. They are loaded with protein and contain vitamins B2 and B12.

• It can lower your cholesterol. Shiitake mushrooms contain a substance called “eritadence” which will help your body to absorb cholesterol and lower the amount of cholesterol in your blood.
• It’s a rich source of selenium, iron, dietary fiber, protein, and vitamin C.
• Shiitake mushrooms are a powerful antioxidant.
• It can help you to lower your blood pressure.
• It can boost our immune system.

How to rehydrated quickly?

We recommend soaking them while in warm or nearly hot water. Make sure they are covered as they take up the water. using a pair of scissors to cut off the stems as close to the mushroom cap as possible, they will now reconstitute much faster without the stem. This stem is edible, but it absorbs water slowly. If you are worried about affecting the taste, it is best to reduce it. After an hour, absorption is complete.