What are shiitake slices?

Shiitake slices are fresh shiitake mushrooms that have been sliced and sun-dried. We create them by first drying fresh shiitake slices in the sun, then finishing the drying process at low temperatures to ensure no nutritional loss. Here is a brief introduction to shiitake mushrooms.

Shiitake Mushroom

Shiitake mushrooms are wild mushrooms found throughout Korea. While our ancestors recorded them in literature using Chinese characters such as pyogo (蔈菰, 瓢菰, etc.), the name "pyogo-beoseot" is a pure Korean word. They were listed under the Korean name pyogo-beoseot in the Dongui Bogam, a medical text from the Joseon Dynasty. The Chinese refer to them as huagu, donggu, xianggu, or xiangxin.

In plant taxonomy, shiitake mushrooms belong to the genus Lentinula. They are fungi that grow on trees like oaks in temperate regions, with eight species existing globally. They are native to Korea, China, and Japan. Since ancient times, they have been widely consumed alongside matsutake and oyster mushrooms, and they are the most actively cultivated variety of mushroom.

Given that cultivation began in China around the 1100s, it is clear that humans have been using shiitake mushrooms as food for over 900 years. Furthermore, considering their first mention in the Chinese medical text Bencao Gangmu in 1596 and their inclusion in the Korean medical text Dongui Bogam in 1613, it is evident that they have been used in traditional medicine for at least 400 years.

Shiitake Quality Grading

Shiitake are typically classified into hwago and donggo; however, these terms are used colloquially. The Korea Forest Service, a government agency, officially classifies them into donggo and hyangsin. It is important to note that hwago, donggo, and hyangsin do not refer to different types of mushrooms, but rather to their quality grades.

Hwago - Flower Mushroom

The name hwago (花菰) is derived from the appearance of the cap, which resembles a flower. Mushrooms with deep cracks on the cap, a strong white color, and a milky hue are called baekhwago (white flower mushroom), while those with deep cracks but less white and a slightly darker, yellowish tint are called heukhwago (black flower mushroom). Heukhwago occurs when the harvest of baekhwago is delayed or when they absorb too much moisture, causing the white color to shift to a yellowish-white or light yellow, resulting in a darker appearance compared to baekhwago. Below are pictures of baekhwago and heukhwago.

Donggo - Winter Mushroom

The name donggo (冬菰) comes from the fact that they were harvested during the winter (冬) season before the beginning of spring. Donggo are further categorized based on the spread of the cap: those with little cap spread are donggo, those with moderate spread are hyanggo, and those with significant spread are hyangsin. Donggo and hyanggo have a chewier texture, while hyangsin is softer.

Because today's shiitake mushrooms are harvested year-round, the seasonal meaning of donggo (winter) has effectively disappeared. Below is an image of donggo grown in October and June. You can see that the October donggo has a round, hemispherical cap, while the June donggo has developed cracks and a wider shape.

Shiitake Price and Usage

Spring-harvested shiitake mushrooms offer the best taste and aroma. Grown slowly during the dry winter, they possess a chewy texture and deep fragrance. Price is determined by the depth of the grooves on the cap, the number of cracks, the degree of cap spread, and the intensity of the milky white color. Consequently, baekhwago, which looks like a bright flower with the deepest white color, is the most expensive, followed by heukhwago > donggo > hyanggo > hyangsin in descending order of price.

Since the price is determined more by appearance than by taste, aroma, or nutritional content, baekhwago and heukhwago are ideal for gifts, while donggo, hyanggo, and hyangsin are better suited for daily cooking or health purposes.

Hwago is significantly more expensive than donggo due to its beautiful appearance and rarity. Hwago and donggo are born on the same tree, but since the probability of a hwago forming is less than 1%—and they mostly appear in the spring—it is difficult to obtain them in large quantities. Hence, their high value.
Below are photos of mushrooms right after harvest; you will be able to understand why baekhwago is the most expensive and hyangsin is the cheapest.

Why you should dry shiitake mushrooms

First, drying shiitake mushrooms significantly enhances their taste and aroma. This is because the drying process increases the content of 5-guanylic acid and glutamic acid, which are flavor compounds, and generates lentionine, an aromatic component, thereby boosting flavor.

Second, while fresh shiitake naturally contain vitamin D, drying them further enriches their vitamin D content. For the best result, mushrooms should be dried in sunlight—which is rich in ultraviolet rays—rather than by machine heat drying.

Third, drying mushrooms greatly reduces their volume, making them more convenient to store. Because dried mushrooms return to their original fresh form when soaked in water, they can be stored in small spaces and do not spoil easily, making them superior to fresh mushrooms for long-term storage.

Fourth, in terms of texture, dried mushrooms rehydrated in water often surpass the texture of raw fresh mushrooms.

Nutritional Components of Shiitake

Below is the general nutritional analysis of shiitake mushrooms. The "dry weight" basis refers to content calculated excluding moisture, while the "wet weight" basis includes moisture content.

General Nutritional Analysis of Shiitake (National Institute of Agricultural Science, Rural Development Administration; dry weight basis)

Trace Nutritional Analysis of Shiitake (per 100g, Rural Development Administration; wet weight basis)

Shiitake mushrooms are rich in general nutrients including carbohydrates, protein, potassium, vitamin B, and vitamin D. Here is a brief introduction to some of the important, unique, and trace components contained in shiitake mushrooms.

The supplier of this product is Natural Farming Association (CEO: Kim Ju-il) based in Gyeongsan, Gyeongbuk, and the producers are residents of Taebaeksan. The Natural Farming Association, which grows, processes, and sells mushrooms, was established in 1997 and succeeded in the artificial cultivation of wood ear mushrooms for the first time in Korea in 2007. It acquired Korean patents (No. 10-0806484) and Japanese patents (No. 4624432) for its freeze-drying method for mushrooms in 2008 and 2010, respectively, and began exporting mushroom products to Japan and Asia in 2012.

Natural Farming Association uses its patented technique to produce Oxygen Shiitake Mushrooms, which are dried mushrooms with properties almost identical to fresh ones. Oxygen Shiitake Mushrooms are special mushrooms that retain the tenderness, aroma, and taste of fresh mushrooms while weighing less and having a longer shelf life.

Natural Farming Association produces and processes shiitake, wood ear, oyster, button, king oyster, and enoki mushrooms using eco-friendly farming methods and supplies a total of 48 items to Nonghyup Mart, Lotte Mart, Hanaro Mart, Lotte Super, and Lotte Shopping. The association also imports silver ear mushrooms from overseas and purchases rock tripe produced in other regions of Korea to package and distribute them domestically.

a). Rehydrate in cold water with a little salt or sugar for 2-3 hours before cooking.

b). Do not throw away the water used to rehydrate the mushrooms; add it to stews or soups.

C). For better taste and aroma, it is recommended to soak them in cold water rather than hot water.

D). Specifically, soaking them in the refrigerator for 5-6 hours will further enhance the taste and aroma.

Not applicable under the law for this food product.

Not applicable under the law for this food product.

Not applicable under the law for this food product.

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