What is Shiitake Mushroom Powder?

Shiitake mushroom powder is made by drying and grinding shiitake mushrooms. The raw mushrooms are first dried in the sun for one day and then further dried at a low temperature to prevent the loss of flavor and nutrients before being finely ground. The reason for sun-drying and then low-temperature drying raw mushrooms before powdering them is that it dramatically increases their Vitamin D content, flavor, and aroma. Here is a brief introduction to shiitake mushrooms.

Shiitake Mushroom

Shiitake mushrooms can be found in the wild all across Korea. While our ancestors recorded them in literature using Chinese characters (such as 蔈菰 or 瓢菰), the name "Pyogo-beoseot" (Shiitake) is a pure Korean word. Shiitake mushrooms are listed under the Korean name "Pyogo-beoseot" in the Dongui Bogam, a medical encyclopedia from the Joseon Dynasty. The Chinese refer to them by various names such as Huagu, Donggu, Xianggu, or Xiangxin.

In plant taxonomy, shiitake mushrooms belong to the genus Lentinula. They are fungi that parasitize trees like the oak in temperate regions. There are 8 species worldwide, and their native regions include Korea, China, and Japan. Along with matsutake and oyster mushrooms, shiitake has long been widely used as a food and is the most actively cultivated mushroom.

Given that cultivation first began in China in the 1100s, it is evident that humanity has been consuming shiitake mushrooms for over 900 years. Furthermore, considering that they were first listed in the Chinese medical text Bencao Gangmu in 1596 and in the Korean medical text Dongui Bogam in 1613, it is clear that they have been used in traditional medicine for at least 400 years.

Shiitake Mushroom Quality Grades

Shiitake mushrooms are typically classified as Hwago (Flower Mushroom) or Donggo (Winter Mushroom). However, these classifications are based on popular usage; the official classifications recognized by the Korea Forest Service, a government agency, are Donggo and Hyangsin. Hwago, Donggo, and Hyangsin refer not to the species of mushroom, but to their quality grades.

Hwago -Flower Mushroom

Hwago (花菰) is so named because the cap resembles a flower blossom. Mushrooms with deep cracks on the cap surface that are strongly white or milky-white in appearance are called Baekhwago (White Flower Mushroom), while those with deep cracks but a weaker, yellowish-tinted white appearance are called Heukhwago (Black Flower Mushroom). Heukhwago occurs when the harvest time for Baekhwago is missed or when the mushroom absorbs too much moisture, causing the white color to turn yellowish-white or pale yellow, thus appearing darker than Baekhwago. Below are pictures of Baekhwago and Heukhwago.

Donggo -Winter Mushroom

Donggo (冬菰) is so named because it is harvested during the winter (冬) season before the beginning of spring. Donggo is further subdivided into three categories based on the degree of cap expansion. If the cap has expanded little, it is called Donggo; if it has expanded slightly, it is called Hyanggo; if it has expanded significantly, it is called Hyangsin. Donggo and Hyanggo have a chewier texture than Hyangsin, while Hyangsin is softer.

Because shiitake mushrooms are harvested year-round today, the winter (冬) meaning behind the name "Donggo" has effectively lost its significance. Below are images of Donggo harvested in October and June. Note that the October Donggo has a round, hemispherical cap, while the June Donggo shows cracks and slightly wider expansion.

Shiitake Mushroom Price and Usage

Shiitake mushrooms harvested in spring have the best taste and aroma compared to other seasons. Because they grew slowly during the dry winter, their texture is chewy and their fragrance is deep. The price of a shiitake mushroom increases as the grooves on the cap become deeper, the cracks more numerous, the cap expansion smaller, and the milky color more intense. Consequently, Baekhwago, which has the most intense milky color and looks like a bright flower, is the most expensive, followed by Heukhwago > Donggo > Hyanggo > Hyangsin in descending order of price.

Since the price of shiitake is determined by appearance rather than just taste, aroma, or nutritional components, Baekhwago and Heukhwago are suitable for gifts, while Donggo, Hyanggo, and Hyangsin are suitable for cooking or health purposes.

The reason Hwago is significantly more expensive than Donggo is its beautiful appearance and rarity. Hwago and Donggo grow on the same tree, but the probability of a Hwago forming is less than 1%, and they mainly occur in the spring, making them difficult to produce in large quantities. Naturally, they have high scarcity value. Below are photos of shiitake mushrooms immediately after harvest; you will be able to see why Baekhwago is the most expensive and Hyangsin is the cheapest.

Why Dry Shiitake Mushrooms?

First, drying shiitake mushrooms makes their taste and aroma much better than fresh ones. This is because the flavor components guanylic acid and glutamic acid increase during the drying process, and the aromatic compound lentionine is additionally produced, enhancing the taste and fragrance.

Second, while fresh shiitake mushrooms are already rich in Vitamin D, drying them further concentrates the Vitamin D content. To produce dried mushrooms with even higher Vitamin D, they should be dried in sunlight rich in UV rays rather than by mechanical hot-air drying.

Third, drying fresh shiitake reduces their volume, making them more convenient to store than fresh mushrooms. Because dried mushrooms revert to their original state when rehydrated in water, they can be stored in small spaces, and they are superior to fresh mushrooms for long-term storage as they do not spoil easily.

Fourth, when comparing the texture of rehydrated dried mushrooms and fresh mushrooms, the dried ones actually have a better texture.

Nutritional Components of Shiitake Mushrooms

Below is the general analysis table of shiitake mushrooms. "Dry basis" refers to content ratios calculated excluding moisture, while "wet basis" refers to content calculated including moisture content.

[General Components] Analysis Table of Shiitake Mushrooms (Rural Development Administration, Agricultural Life Research Institute, dry basis)

[Trace Components] Analysis Table of Shiitake Mushrooms (per 100g, Rural Development Administration, Agricultural Life Research Institute, wet basis)

Shiitake mushrooms are rich in carbohydrates, protein, potassium, vitamin B, and vitamin D. Here is a brief introduction to some of the key, unique, and trace components found in shiitake mushrooms.

The supplier of this product is Natural Farming Association (CEO: Kim Ju-il), based in Gyeongsan, Gyeongbuk, and it is produced by the residents of Mt. Taebaek. The Natural Farming Association, which grows, processes, and sells mushrooms, was established in 1997 and succeeded in the first domestic artificial cultivation of wood ear mushrooms in 2007. They obtained Korean patents (No. 10-0806484) and Japanese patents (No. 4624432) for the mushroom freeze-drying method in 2008 and 2010, respectively, and began exporting mushroom products to Japan and other Asian regions in 2012.

Natural Farming Association uses its patented technology to produce "Oxygen Shiitake Mushrooms," which are dried mushrooms with properties almost identical to fresh ones. Oxygen Shiitake Mushrooms are special in that they maintain the softness, aroma, and taste of fresh mushrooms while having a lower weight and longer shelf life.

Natural Farming Association produces and processes shiitake, wood ear, oyster, button, king trumpet, and enoki mushrooms, supplying a total of 48 items to Nonghyup Mart, Lotte Mart, Hanaro Mart, Lotte Super, Lotte Shopping, and more. Additionally, the association sources and packages white jelly mushrooms imported from abroad as well as rock tripe mushrooms produced in other regions of Korea for domestic distribution.

Not legally applicable for this food product.

Not legally applicable for this food product.

Not legally applicable for this food product.

1). For bank transfer payments, please deposit the amount via PC banking, internet banking, phone banking, or a bank.
  - The depositor's name must match the name provided during ordering, and orders not paid within 3 days will be automatically canceled.
2). For credit card or simple payments, the payment system processes it immediately, requiring no further action.