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Mushrooms and Japanese Cuisine

Mushrooms have played a large role in Japanese cuisine for many years. The versatility of the ‘shroom is why so many people have grown to love it today, especially since the rise in veggie and vegan lifestyles, as well as people becoming more health conscious and eating less meat. In Japan specifically, the most famous mushrooms include the native shiitake, eryngii, enoki and the shimeji.

Shiitake is one of the most consumed mushrooms across the globe, its smokey flavour has become a fan favourite for stir frys and broths over the years. As well as the can’t-get-enough flavours, shiitake (and other ‘shrooms) have many health benefits including helping your body to resist cancer and lowering cholesterol.


Shitaake mushrooms can be cooked many ways, but we love adding them to broths. Known as ‘Oden’ in Japan, this recipe uses tofu but can be switched for a mushroom variety of your choice to create a warming japanese stew. 

Another ‘shroom popular in Japan is the Eryngii or king trumpet, as an informal tag, and this variety is the largest oyster mushroom available. They are easy to identify due to their thick, meaty stems and brown ish caps and can be found all over the world, once cooked their umami flavour really springs into action.