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From Forest Floor to Dietary Treasure: The Shiitake

Shiitake (she-tah-kee) is a type of wild mushroom native to Japan, China, and other areas in Asia. The mushrooms are small, grayish-brown and usually grow on the trunks of dead trees. Shiitake mushrooms have been a staple of Asian cuisine for millennia and are now one of the most popular types of mushrooms consumed.

Shiitake mushrooms are absolutely delicious and contain about twice as much protein as most vegetables, and are a great source of fiber. They provide an abundance of complex carbohydrates called polysaccharides, which are believed to boost the immune system. Shiitakes also contain iron, minerals, and vitamins B1 and B2, with relatively high amounts of niacin and riboflavin.

As bottom-feeders of the forest, shiitakes break down unavailable nutrients into available, useful, organic products. Energetically they are believed to act similarly in our bodies, improving health and well-being.
Shiitake mushrooms are readily available in the fresh or dried variety and can be found at the farmers’ markets and grocery stores.