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Shiitake mushroom (Shiitake)

【Nigiri sushi: Others】
Lightly grill fresh shiitake mushrooms, marinate them in a sauce made from sake and soy sauce, and grill them once more. When making the nigiri, place the mushroom with the underside facing up, and finish with a few drops of yuzu juice. The rich umami and toasty aroma blend perfectly with the vinegared rice, and with each bite, the mushroom’s rich flavor and aroma spread throughout the mouth. Rather than using shiitake mushrooms simply as a substitute for seafood, this distinctive nigiri allows the natural flavor of the mushrooms to take center stage.

This shiitake nigiri is said to have been created about 90 years ago by Mr. Muneyoshi Sugiyama, the second-generation owner of “Sushi Kō Honten” in Ginza. His disciples, who inherited this style, continue to prepare shiitake nigiri to this day in honor of their master. Examples of this lineage include the shiitake nigiri once served at “Sushi Ko” in Kagurazaka, which is now closed, and the one served at “Matsu zushi” in Okayama.

On the other hand, a new generation of sushi chefs who have emerged in recent years often shape the piece so that the shiitake’s dark brown cap is visible. Of course, whether the cap or the underside is facing up affects the visual impression, but above all, shiitake is an ingredient whose rich umami and aroma spread throughout the mouth when chewed. In this sense, the difference between showing the cap or the underside is less a matter of taste than of visual presentation.

In the first place, the excellent pairing of shiitake mushrooms and vinegared rice is not limited to this particular type of nigiri. Dried shiitake mushrooms simmered in a sweet and savory sauce have long been used in chirashi-zushi, futomaki, and makizushi. It is precisely because shiitake mushrooms have a rich umami and aroma of their own, distinct from those of seafood, that they have long been a beloved ingredient in sushi.

【Nutrition】
Shiitake mushrooms are a healthy food rich in minerals and dietary fiber while being low in calories. The abundant ergosterol they contain converts to vitamin D when exposed to ultraviolet light. Vitamin D enhances calcium absorption, helping prevent osteoporosis. They are also high in vitamin B1, which promotes carbohydrate breakdown, and vitamin B2, which aids carbohydrate metabolism.

【Related contents】
List of Nimono, Gyoran and Others

(Revision date: August 17, 2026)