Dried shiitake

The last of the main dashi ingredients, but by no means least, is the shiitake mushroom. So-called because it is a mushroom (take) that generally grows on the bark of the chestnut oak tree (shii), it is believed that this mushroom has been consumed in Japan since the Muromachi period (1336-1573). Although it was originally picked in the wild, for several hundred years shiitake has also been cultivated to ensure a steady supply. The time of year that the shiitake is cultivated, and more specifically the temperature, has a considerable effect on the finished product. This, and the shape of the mushroom before it is dried, are the two main methods of distinguishing the varieties, which are explained in detail opposite. It has long been used as a dashi ingredient, and once soaked for stock, the flesh can also be used in cooking.