Varieties of Japanese Mushrooms

Shiitake

• The Shiitake mushroom is a dark brown to black colored mushroom with wide caps. This variety of Japanese mushroom is cultivated by introducing the fungal spores to an oak tree where the mushrooms grow. The Shiitake is the most popular of the Japanese mushrooms, according to the Oregon State University Food Resource website. The Shiitake is a close relative of the Chinese black mushroom and it is often found in Japanese cuisine and others. Shiitake mushrooms often accompany tempura dishes in the Japanese culture.

Maitake

• Although the Maitake is considered a Japanese mushroom and it has a clearly Japanese name, the island nation is only one of many places where this mushroom grows. It will grow in the temperate zone throughout the northern hemisphere, including areas in Japan, China, Europe and North America, according to the George Mason University website. Known as the king of mushrooms, the Maitake can grow up to 50 pounds and has a pleasant aroma and crisp taste that has made it a staple in Asian cuisine for hundreds of years.

Matsutake

• The Matsutake mushroom is among the more valuable fungi of the Japanese varieties. According to the UC Santa Cruz Review website, pickers can make as much as $50 per pound of this popular delicacy. The acquired taste of the Matsutake mushroom aroma and taste has been described as a wonderful reminder of the autumn season as well as a mixture of red hots and dirty socks. They grow under pine trees and are often eaten whole and grilled and served with rice.

Nametake

• The Nametake mushroom is a wild mushroom with a bright yellow color that is almost identical in taste and makeup as the white Enoki mushroom. Both of these mushrooms are often used to make miso and are also commonly included in noodle dishes. They have long stems and very small caps.