Mushrooms have always been used intensively in Japanese cuisine because of their distinct flavour and health benefits. Not only are they low in calories and full of vitamins, the Asian varieties are believed to boost immunity and prevent serious illnesses. Mushrooms contain more dietary fibre per gram than celery or wholemeal bread!

Excavations from as early as 2000 B.C. have found sculpted mushroom-shaped monuments in various parts of Japan. Records of mushroom consumption from the Heian period (794–1185AD) include haiku poems written about the coveted matsutake mushrooms harvested in autumn.

Shiitake
Shiitake is one of the most popular mushrooms in Japanese cooking.
Many prefer dried shiitake to fresh, because the sun-drying process breaks down the proteins into amino acids and draws out more umami (‘delicious’) flavour.
You can use the water in which shiitake mushrooms have been soaked as a simple dashi stock.
Shiitake is often eaten in sukiyaki dishes, a hotpot of beef and vegetables in a soy-mirin sauce. It can be grilled, stir-fried or steamed with sake.

Enoki
Enoki mushrooms are often used in hotpot dishes along with Chinese cabbage and tofu. They are cultivated widely in Japan, making them popular with budget-conscious cooks.
The long white stalk has a great texture and is often boiled and tossed in salads.

Engiri
There are many kinds of hiratake, or oyster mushrooms, but eringi is the most popular. The fat stem is juicy and its flavours come out best when grilled with butter. It is often a key ingredient in creamy stews.

Matsutake
Considered the king of mushrooms, matsutake is very expensive because it cannot be cultivated – it can only be harvested in red pine forests. But its amazing aroma and flavour make it a sought-after delicacy. It is often cooked simply as tempura or in soup.