As one of the more well-known varieties of edible mushrooms, the shiitake has become an important addition to the cuisine of several types of Asian cuisine, including Japanese, Chinese, Korean, and Thai.  They have a unique aroma and a mild flavor–this along with their meaty texture makes them a distinctive addition to stocks, soups, and stir fry.  They are a common addition to miso soup in Japan and are often served in Thailand having been fried or steamed.

Shiitake mushrooms are native to East Asia, meaning that they were originally found in other areas of the world having been dried for preservation.  However, there are now farms growing shiitake around the globe, meaning that it is far easier to find them available fresh in your native country.  Surprisingly, the dried variety remains quite popular even in areas where this mushroom is readily available.  Many people feel that the sun-drying process actually does a lot to improve the flavor of the shiitake.

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