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FAQ
Shiitake mushroom (Lentinus edodes) is a type of edible fungus. It's native to Japan and China, and contains a chemical called lentinan. Shiitake mushrooms are the second most commonly eaten mushrooms in the world. Lentinan and other chemicals in shiitake mushrooms might stimulate the immune system.
But shirataki are absolutely delicious if you treat them right. Like other healthful and delicious foods that have been bullied into the role of a virtuous but tasteless replacement (see: tofu), shirataki are all-stars at absorbing flavors—whether it's a sauce or a broth.
Shiitake-gohan, similar to takikomi gohan, is rice cooked with shiitake mushroom and Japanese seasonings. Mix in stone parsley (mitsuba) and ginger for a unique twist to this simple yet flavorful dish.
Fresh and dried shiitake mushrooms are a popular ingredient in various East Asian cuisines. They have an earthy, meaty flavor that adds a rich quality to many vegetarian and vegan recipes.
Most of them are imported from China, followed by Japan and Korea. Shiitake mushrooms grow around trees and are nourished by them. The nutrients, along with weather, determine the form of the mushrooms.