Shiitake mushroom cultivation can easily be dated back to over 1000 years and its native place is China and Japan. This mushroom has got some versatility as it is used as medicine apart from being taken as food. This mushroom can be taken as remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost life energy. It was also believed to prevent premature aging.

Shiitake mushrooms can be consumed either fresh or dried and regularly find a place in the cuisines of many East Asian countries. In Buddha’s Delight which is a Chinese dish shiitake mushrooms are often sautéed, whereas it is served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered Japanese dishes. In Korean cuisine, they are commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sauteed vegetable dishes). In Thailand, they may be served either fried or steamed.

Shiitake are sold as packaged food after drying and preserving. To use dried shiitake it has to be soaked in water to rehydrate. Most people prefer dried over fresh as the sun-drying process draws out the superior umami flavor from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D.