If you love mushrooms like I do, Japan is the perfect place to explore a wide variety of tasty mushrooms. Japan experiences all four seasons and has a warm, humid climate known as the monsoon temperate, which makes the land incredibly fertile and a haven for numerous plant species and more. It's estimated that Japan is home to over 1,000 types of trees alone, and this richness in tree species is closely linked to its diversity of mushrooms. That's why Japan is often referred to as the "land of mushrooms." There are over 4,000 types of mushrooms in Japan, although only about 100 of them are edible.
Historical records indicate that about 300 years ago, Japanese farmers started cultivating shiitake mushrooms. They used small logs that were specially prepared with spores of the fungus. An enhanced version of this bed-log cultivation method is still in use today. Alongside traditional methods, modern farming techniques have evolved, such as growing rooms with precise environmental controls and the use of nutrient-treated sawdust as a growing medium. These innovations allow consumers to enjoy affordable, freshly picked mushrooms year-round. Supermarkets typically offer around 20 commercial mushroom varieties. However, it's important to note that some mushrooms are inedible or can cause food poisoning.
Some of the most popular mushroom that you can find all year long are Bunshimeji, Enoki Mushroom, Eringi, Nameko, Maitake, Shiitake mushroom, Hiratake and Wood ear mushroom. Reference https://furunavi.jp/discovery/knowledge_food/202209-mushroom/
Source:https://tenki.jp/suppl/rsakai/2019/09/05/29398.html
The Matsutake mushroom is often said to be the king of all mushrooms. During a brief season, Japan consumes more than 500 tons of this delicacy, even though it can cost up to 70,000 yen per kilogram. Its history traces back to the Manyoshu era, and its distinct flavor has long been cherished as a taste of autumn.
Source: https://en.wikipedia.org/wiki/Matsutake
Matsutake used to be a food reserved for the upper class until the Middle Ages. However, during the Edo period, it began to spread among affluent townspeople. In the early 20th century, it was a relatively common ingredient. But postwar deforestation and reduced demand for firewood and charcoal caused a significant decline in the woodlands where the host species of matsutake, like red pines, thrived. Production peaked at 12,000 tons in 1941 but has since averaged around 50 tons annually.
Matsutake mushrooms have been imported from all over the world since the mid-1980s. During the mid-1990s, more than 3,500 tons (18 billion yen worth) were imported. However, since then, imports have significantly declined, averaging around 1,000 tons in recent years.
Considering that domestic production has been around 50 tons annually during the same period, it's safe to say that the majority of Japan's consumption of Matsutake mushrooms is now covered by imported products. These imports come from a wide range of countries in the Northern Hemisphere, including China, South Korea, Canada, the United States, Turkey and Bhutan.
In Japan, matsutake mushrooms are harvested throughout the country, with major production areas in Iwate and Nagano prefectures. The season typically starts in July, with the harvest peaking in September and ending with the last harvest in Kyushu in October. Imported matsutake mushrooms start arriving in Japan as early as July from China and Korea, with Canada and the United States following in September, and Turkey's imports arriving around November. This means you can enjoy matsutake mushrooms from July to the end of the year.
Domestically produced fresh matsutake typically costs no less than 10,000 yen per kilogram. In contrast, imported matsutake mushrooms, which come from countries like Turkey, China, Canada, and the United States, have averaged between 2,000 yen (from Turkey) and 5,000 yen per kilogram in recent years. Domestic matsutake mushrooms are commonly found in high-end restaurants and department stores, while imported ones are often available in supermarkets, restaurant chains, and as frozen or processed products.(Reference: https://www.ide.go.jp/Japanese/IDEsquare/Column/ISQ000012/ISQ000012_003.html)
Matsutake is also listed as endangered on the Red List of the International Union for Conservation of Nature. Another interesting fact is that matsutake mushrooms can't be grown artificially and lose their flavor within 2-3 days after picking. That's why they're considered a luxury in Japan. However, there is some hope on growing them. According to Prof. Norifumi Shirasaka of Kindai University, the ecology of matsutake mushrooms remains a mystery, so it is very significant that the genome, which was only known in fragments, has been made clear. The team spent about two years sequencing the genome of DNA collected from matsutake mushrooms grown in Nagano Prefecture, using an analyzer that can read longer sequences than previously possible. As a result, they identified 21,887 genes and their order. Combined with the results from analyzing proteins produced by matsutake, it may be possible to determine the culture conditions necessary for artificial cultivation.Reference: https://japannews.yomiuri.co.jp/science-nature/science/20230607-114649/
Now, let’s talk about the health benefits of mushroom. The main components of mushrooms are water, protein, fiber, minerals, and vitamins. For example, shiitake mushrooms contain a lot of B group vitamins, which help in recovering from fatigue, and vitamin D, which promotes calcium absorption. Shiitake mushrooms contain a substance called ergosterol, which converts to vitamin D when exposed to ultraviolet light. For this reason, dried shiitake mushrooms contain about 9 times more vitamin D than fresh shiitake mushrooms, and the amount of vitamin D can be further increased by exposing them to sunlight for 1-2 hours before cooking. Calcium is a nutrient that Japanese people lack.
Adults need about 22g of dietary fiber per day. Dietary fiber regulates intestinal bacteria, promotes cholesterol excretion, prevents constipation, and also helps prevent colon cancer. Mushrooms have a lot of dietary fiber, and lettuce has 1.4g, carrots have 2.4g, and burdock has 8.5g, while fresh shiitake has 4.1g and dried shiitake has a whopping 42.5g per 100g.
Edible mushrooms such as shimeji, enokitake, shiitake and maitake, contain a polysaccharide called β-glucan, which increases the activity of important immune cells such as natural killer cells (NK cells) and T lymphocytes. Taking advantage of these properties, anticancer drugs are made from mushroom components. Shiitake mushrooms also contain a substance called eritadenine, which is said to lower cholesterol levels and prevent blood clots.(Reference:https://www.pref.aichi.jp/eiseiken/5f/kinoko.html)
Finally, mushrooms have held a significant place in folklore and cultural interpretations. For example, Vikings in Scandinavia consumed fly agaric, a type of mushroom found in birch forests, to stimulate their nerves and enhance their morale before entering battle. In contrast, Japanese society has a distinct perspective on mushrooms. In Japanese folklore, you can come across "okame dolls" holding matsutake mushrooms. Additionally, the shape of mushrooms, including matsutake, has erotic associations in Japanese culture. While such examples are not exclusive to Japan, they contribute to a uniquely Japanese folk tradition surrounding mushrooms. (Reference: https://japanknowledge.com/introduction/keyword.html?i=189)
