Shitake (Lentinula edodes) (Spawn dowels)

Shitake (Lentinula edodes) (Spawn dowels)


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Spawn dowels x 100



Please use hardwood (most suitable: oak, beech, plum, maple, elm, birch, alder, ash). Let the log dry for approx. 4 ?5 weeks after felling. For inoculation with the dowels the log have been preperated: duck for 3 days in water (log should be complete coverd with water). After this let the log dry for approx. 2 days in the sun. We recommend to use logs (with bark!) diameter approx. 20 -35 cm length 50 bis 80 cm.


Shitake


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.



Taxonomy and naming

It is generally known in the English-speaking world by its Japanese name, shiitake[2] listen (helpˇinfo) (kanji: 椎茸; literally "shii mushroom", from the Japanese name of the tree that provides the dead logs on which it is typically cultivated).

In Chinese, it is called xiānggū (香菇, literally "fragrant mushroom"). Two Chinese variant names for high grades of shiitake are dōnggū (Chinese: 冬菇, "winter mushroom") and huāgū (花菇, "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface); both are produced at colder temperatures. Other names by which the mushroom is known in English include Chinese black mushroom and black forest mushroom. In Korean it is called pyogo (hangul: 표고; hanja: 瓢菰), in Thai they are called hed hom (เห็ดหอม, "fragrant mushroom"), and in Vietnamese they are called nấm hương ("fragrant mushroom").

The species was formerly known as Lentinus edodes and Agaricus edodes. The latter name was first applied by the English botanist Miles Joseph Berkeley in 1878.



Cultivation history

Shiitake are native to China but have been grown in both Japan and China since prehistoric times[3]. They have been cultivated for over 1,000 years; the first written record of shiitake cultivation can be traced to Wu Sang Kwuang, born during the Song Dynasty (AD 960?127). However, some documents record the uncultivated mushroom being eaten as early as AD 199.
During the Ming Dynasty (AD 1368?644), physician Wu Juei wrote that the mushroom could be used not only as a food but as a medicinal mushroom, taken as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost qi, or life energy. It was also believed to prevent premature aging.

Before 1982 the Japanese variety of these mushrooms could only be grown in traditional locations using ancient methods. In the late 1970s, Gary F. Leatham published a doctoral thesis based on his research on the budding and growth of the Japan Islands variety; the work helped make commercial cultivation possible worldwide, and Dr. Leatham is now known in the industry as the "Father of Shiitake farming in the USA".

In the United States, Shiitake cultivation got off to a slow start, due to the USDA confusing the mushroom with an invasive species known as Lentinus lepideus. The USDA realized their mistake in 1972 and allowed importation and cultivation.


Culinary use


Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. In Korean cuisine, they are commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sauteed vegetable dishes). In Thailand, they may be served either fried or steamed.


Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called donko in Japanese.


Today, Shiitake mushrooms have become popular in many other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere.


Because they can now be grown world wide, their availability is widespread and their price has decreased.





Wikipedia contributors, "Shiitake," Wikipedia, The Free Encyclopedia
, http://en.wikipedia.org/w/index.php?title=Shiitake&oldid=310443593
(accessed August 27, 2009).
 





Cultivation

Spawn run: 21 - 27 °C

Primordia formation: 16 ?21° C

Fruiting: 21 ?27 ° C


Substrate:

hardwood (most suitable: oak, alder, willow, poplar, cottonwood, maple)

For indoor cultivation we recommend woodchips mixture in substrate bags.

 

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