Description
Japan's emblematic mushroom, with a meaty cap. Drying boosts its guanylate, the backbone of vegetarian shojin dashi.
椎茸
しいたけ
shiitake
Shiitake mushroom
- Spring
- Autumn
Did you know?
Sunlight raises its vitamin D, so it helps to leave the gills facing the sun before cooking.
Famous produce
- Oita, top producer of dried shiitake
- Tokushima (fresh)
In the kitchen
- hoshi shiitake no dashi
- fukumeni
- chawanmushi
- yaki shiitake
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
25 kcal
- Protein 59%
- Fat 13%
- Carbohydrate 28%
| Energy | 25 kcal |
|---|---|
| Water | 89.6 g |
| Protein | 3.1 g |
| Fat | 0.3 g |
| Carbohydrate | 6.4 g |
| Dietary fibre | 4.9 g |
| Salt equivalent | 0 g |
| Sodium | 1 mg |
|---|---|
| Potassium | 290 mg |
| Calcium | 1 mg |
| Magnesium | 14 mg |
| Iron | 0.4 mg |
| Zinc | 0.9 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0.3 µg |
| Vitamin E (α-tocopherol) | 0 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.13 mg |
| Vitamin B2 | 0.21 mg |
| Vitamin B12 | 0 µg |
| Folate | 49 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 08039 · Tr = trace · — = no data
