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Shiitake mushroom (Shiitake)

【Nigiri sushi: Others】
What is Shiitake?
Shiitake is one of the most representative edible mushrooms in Japan. The main differences between fresh and dried shiitake mushrooms are concentrated umami flavor, improved shelf life, and enhanced nutritional value due to the drying process.

Shiitake mushrooms cultivated in natural wood grown at the foot of Mt. Amagi are thick, fleshy and very delicious. Once you try one you will never forget it. They are prepared by lightly broiling the raw shiitake, marinating in a sauce with a sake to soy sauce ratio of 5:1, then broiling again. After that, it is used for the topping of sushi with the shiitake bottom-side-up, which is also topped with a few drops of yuzu. The unity of the shiitake’s umami and the Shari make it an exquisite piece.

Dried shiitake mushrooms are divided into two types: “Donko (冬菇),” which are thick with caps that have not fully opened, and “Koshin (香信),” which are thin with caps that have opened. Those with a shape between Donko and Koshin are called “Kouko (香菇)”.

The second sushi master Soukichi Sugiyama, at Sushikou Honten in Ginza, create d shiitake (mushroom) sushi about 90 years ago. Showing him respect, today his apprentices make them as well.

【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: October 20, 2025)