An ancestral mushroom with a woody and refined flavor

Shiitake is a functional food recognized in Japanese, Chinese, and Korean culinary traditions. It is prized for its meaty texture and natural richness in fiber, minerals, and aromatic compounds. Its cut form allows for quick use, without additional grinding or cutting.

Description

Dried cap strips and pieces, medium to dark brown, with an intense woody odor. Firm texture. Rehydrate quickly in warm water or incorporate directly into a moist cooking.

Nomenclature

• Common name: Shiitake
• Latin name: Cortinellus shiitake (syn. Lentinula edodes )
• Family: Marasmiaceae
• Part used: Cap and foot cut off
• Form: Cut (dehydrated mushroom)
• Origin: Asia (China, Japan), now also cultivated in Europe
• English name: Shiitake mushroom cut
• Name in German: Geschnittener Shiitake-Pilz
• Name in Spanish: Shiitake cortado
• Name in Italian: Shiitake tagliato
• Name in Arabic: شيتاكي مقطع مجفف

Destination and uses

• Food: ingredient for soups, sauces, vegetable stir-fries, ramen, umami broths, risottos, vegetable stuffings.
• Traditional decoction: used in hot infusions or long decoctions for revitalizing or toning purposes (traditional well-being use).
• Wellness preparations: combined in dry mixes with other mushrooms (reishi, maitake), herbs or roots.

Preparation tips

• Rehydrate the pieces in hot water for 20 to 30 minutes before use.
• The soaking water can be used as a flavor base for sauces or broths.
• Can be added directly to a stew or soup at the beginning of cooking.

Storage and precautions

• Store in an airtight container, away from light, humidity and heat.
• Check the best before date (BBD) on the packaging.
• Not recommended in case of known mushroom allergy.

History and tradition

Shiitake mushrooms have been cultivated for over 1,000 years in the mountainous regions of Asia. Considered a noble food and a product of longevity in traditional cultures, they were offered in temples or reserved for ceremonial cooking. Today, they are valued both for their flavor and for their integration into natural, plant-based lifestyles.

Miscellaneous information

• Packaging: kraft bag or airtight HDPE box.
• Storage: in a cool, dry place away from air.
• Shelf life: 18 to 24 months.
• TARIC customs code: 0709.59.90.00 (dried product, edible mushroom)

Sources and references

• Internal References Apophycaire
• Books on traditional Japanese and Chinese cuisine
• Manuals on edible and functional mushrooms

Note to project creators and formulators:

Please note that we do not provide any technical documentation (datasheet, certificate, analysis, etc.) for quantities less than 1 kg. Documentation is reserved exclusively for registered professionals (SIRET number or equivalent required) and for clearly identified projects. Thank you for your understanding.

🔎 Information

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