Shiitake is cultivated in various broad-leaved trees such as dead oaks from
spring to autumn. They are classified into wood cultivation and sawdust
cultivation according to the location and into low temperature, mid temperature
and high temperature according to the cultivated period. Also, they are
classified into Hwago, Donggo, Hyanggo, Hyangsan and Deungoe according to the
degree of cracks and colors. High-quality shiitake should have round or
oval heads with thick heads spread less than 50%. The colors should be
reddish-brown or yellowish-cream and the heads should be cracked evenly like
a turtle shell. Also, they should be stored in 0~5℃ temperature.
2. Efficacies of Shiitake
Shiitake has unique scent of Lentionine (C2H4S5) that clarifies the minds
and strengthens the digestive organs. Therefore, they are ingested for
lost appetite, indigestion, lack of breast-milk and fatigue. They are
also used for medical uses as they are proven to contain carcinostatic substances.
Also, shiitake contains high guanylic acid to help blood circulation and
reduce cholesterol to be great for high blood pressure and heart diseases. .
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