Live high-quality Lentinula edodes (Shiitake 5000) culture in a syringe. 
 
About this Mushroom
 
 
Physical Characteristics:
Cap: The caps are broad and umbrella-shaped, with a rich, earthy brown color. They can have a slightly cracked or scaly appearance on the surface.
Gills: The gills are white to light cream in color and are densely packed. They do not run down the stem (non-decurrent).
Stem: The stem is sturdy, fibrous, and can be somewhat tough. It is usually off-white to light brown and may have a slightly curved or irregular shape.
Size: Caps can range from 2 to 6 inches in diameter, depending on the growing conditions.
Aroma:
The aroma of Shiitake 5000 mushrooms is rich and savory, with a distinct umami quality. They have a deep, earthy scent that is often described as similar to the smell of the forest floor or dried leaves.
Taste:
The taste of Shiitake 5000 mushrooms is robust and umami-rich, with a slightly smoky or woodsy flavor. They have a firm, meaty texture, making them a popular choice in a variety of culinary applications. When cooked, their flavor becomes more intense, adding depth to soups, stir-fries, and other dishes.
 
Brief History of Lentinula edodes (Shiitake 5000)
 
Lentinula edodes, commonly known as Shiitake, is one of the most popular and widely cultivated mushrooms in the world. The variety Shiitake 5000 is known for its robustness and high yield. Here is a brief history:
Discovery and Classification:
Shiitake mushrooms have been used for thousands of years in East Asian cultures, particularly in China and Japan.
The scientific classification was first described by Miles Joseph Berkeley in 1877. The name "edodes" refers to the edible nature of the mushroom, while "Lentinula" is derived from the Latin word for "flexible," referring to the mushroom's texture.
Habitat and Distribution:
Shiitake mushrooms are native to East Asia, primarily found in Japan, China, and Korea. They grow naturally on decaying hardwood trees, particularly on shii trees (Castanopsis cuspidata), which is where the name "shiitake" comes from.
Today, they are cultivated worldwide, both on logs and in controlled agricultural environments using sawdust or other substrates.
Cultural and Medicinal Uses:
Shiitake mushrooms have a long history in traditional Chinese medicine, where they are believed to boost health and longevity. They are used to enhance the immune system, reduce inflammation, and improve overall well-being.
In Japan, they are a staple in both traditional and modern cuisine, appreciated for their rich umami flavor.
Modern Research and Applications:
Modern scientific research has validated many of the traditional uses of Shiitake mushrooms. They contain bioactive compounds like polysaccharides (e.g., lentinan), which have been shown to have immune-boosting, anti-tumor, and cholesterol-lowering effects.
Shiitake mushrooms are also studied for their potential in sustainable agriculture and environmental management, as they can be grown on various agricultural waste products, reducing waste and providing a valuable food source.
Culinary Aspects:
Shiitake mushrooms are highly valued for their culinary qualities. They have a rich, savory, umami flavor and a firm, meaty texture.
They are used in a wide variety of dishes, including soups, stir-fries, stews, and grilled dishes. Shiitake mushrooms are also dried and used to add depth of flavor to broths and sauces.
They are known for their high nutritional value, providing protein, fiber, vitamins (especially B vitamins), and minerals, making them a healthy addition to many diets.
Overall, Lentinula edodes, particularly the Shiitake 5000 variety, is celebrated for its rich history, culinary versatility, and significant health benefits. It continues to be a subject of interest in both scientific research and culinary arts, maintaining its status as a staple in global cuisine and medicine.