Shiitake -Lentinus edodes
Solomon P. Wasser
University of Haifa, Mount Carmel, Haifa, Israel
INTRODUCTION
Shiitake mushroom, the common Japanese name for
Lentinus edodes (Fig. 1), derives from the mushroom
associated with the shii tree (Castanopsis cuspidate
Schottky) and take, the Japanese word for mushroom
(Table 1). Because Japan is the world leader in production of this type of mushroom, the mushroom is
now widely known by this name. These mushrooms
are renowned in Far East countries (e.g., Japan, China,
Korea) as a food and medicine for thousands of
years. In the year 199 A.D., Kyusuyu, a native tribe of
Japan, offered the Japanese Emperor Chuai a shiitake
mushroom. Even older documents record its use in
ancient China, where it was referred to as ‘‘ko-ko’’
or ‘‘hoang-mo.’’[1] The cultivation of this mushroom
has been practiced for a thousand years, with its cultivation originating in China during the Sung Dynasty
(960–1127). Both history and legend credit Wu San
Kwung as the originator of shiitake cultivation.
Almost every mushroom-growing village in China
has a temple in his honor.[2] In 1313, Chinese author
Wang Cheng recorded shiitake-growing techniques in
his Book of Agriculture. He described how to select a
suitable site, choose appropriate tools, and cut down
the trees on which one could cultivate the mushrooms.
He outlined the basic methods as follows: Cut the bark
with a hatchet and cover the logs with soil. After 1yr,
top the soil and water frequently. Beat the logs with
a wooden club to induce mushroom production. The
mushrooms will appear after a rain.[2,3]
Shiitake mushroom cultivation techniques were
probably introduced to Japanese farmers by the
Chinese between 1500 and 1600 A.D.[4]
At present, shiitake is one of the five most cultivated
edible mushrooms in the world.[5] Its production
(2 million tons) is second only to button mushroom
Agaricus bisporus. Grown mainly in East Asia, shiitake
is now arousing interest worldwide.[5–8]Increasing markets have been spawned, partly by the exotic and wellappreciated taste of shiitake, and partly by advances
in research that has demonstrated its significant medicinal properties. Shiitake mushroom is becoming
popular in nutritional and medicinal products
throughout Asia, Europe, and North America.
