The Shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Chinese, Japanese, Korean and Thai. In the East, the shiitake mushroom has long been considered a delicacy as well as a medicinal mushroom. [1]
Contents:
1. Taxonomy and naming
2. Cultivation history
3. Culinary use
4. Shiitake research
5. Vitamin D
6. Other
7. Shiitake gallery
8. See also
9. References
10. Further reading
11. External links
| Shiitake | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Phylum: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Tricholomataceae or Marasmiaceae or Omphalotaceae |
| Genus: | Lentinula |
| Species: | L. edodes |
http://wapedia.mobi/en/Shiitake
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