Shiitake 椎茸

The Shiitake mushroom is native to Japan, China and Korea and has been used not only in the Japanese cuisine but also as a medicinal ingredient, stating that it may strengthen the immune system, as well as having a high level in Vitamin D2. In the bamboo grove up the lake in Sogenji, shiitake spores have been injected into logs. For the first year they need to lie down so that the spores can spread along the strands of the wood. An example can be seen here from ODZ Denmark at Daiko´s place:

In the first year already the first shiitake may come out, yet for that to be possible, the logs have to be stood up.

When hitting the logs on the core with a hammer, the shiitake are invigorated and start to pop out. Do not damage the bark, since that is where the spores live.

Check the logs regularly after rain, because that is the time they will appear.

Above the bamboo grove in Sogenji with the shiitake logs. For the winter you place them horizontal again, so that the spores may recover and strengthen.

Left over oak beams used for shiitake spores in Hokuozan Sogenji.

You can eat the shiitake in many ways: drying them in the sun will bring out their sweet flavour. Simply rubbing them fresh with salt, roasted in butter, added to any dish - they are most delicious and healthy.

Due to Roshi's busy schedule this year, we are currently not accepting any new questions at this time

Your question to Harada Roshi

Characters remaining 1000

Please check previous questions before submitting to avoid duplication

Submit question