Dried shiitake mushroom
The dried fruiting body of the shiitake mushroom (Lentinula edodes), sold whole; thick caps with white fissured tops are graded up as 花菇. Drying concentrates its umami, so a few soaked mushrooms (plus their settled soaking water) give a soup deep savoury base notes and a meaty chew.
TCM properties
Nature · neutral Flavour · sweet Meridians · spleen、stomach
Traditional food therapy
In Cantonese food therapy dried shiitake is used to strengthen the spleen, open the appetite and support qi, besides serving as the pot's umami anchor.
Cautions: read first
- Take care during a gout flare (high in purines).
- Traditionally counted a 發物 (faat mat, a food said to stir up an existing condition), so people with skin conditions should take care.
Preparation
Soak until soft and cut off the stems; let the soaking water settle, then add it to the soup for extra fragrance.
Origin
Qingyuan in Zhejiang is where shiitake growing began; Xixia in Henan and similar areas are the modern main producers; the Japanese tenpaku flower mushroom is the premium grade. AU stock is Chinese-brand dried shiitake, with premium flower mushroom (花菇) at specialist shops. Fresh shiitake is a different ingredient with a softer taste; the braises, the steamed chicken and the spring-roll filling want the dried mushroom
Availability in Australia
Easy to find
Where · Every Asian grocer; supermarkets in Asian suburbs
What to ask for · Braises and steamed chicken want the dried mushroom; fresh shiitake is a different ingredient
Checked Umall · 2026-08-18
Pairs well with
Soups that use this ingredient
Shiitake mushroom, carrot and red date soup with lean pork
Winter melon, dried shrimp and glass noodle soup
Winter melon tureen soup with night fragrant flowers
Double-boiled chicken with American ginseng
Double-boiled soup of fish maw, dried scallop and shiitake
Double-boiled fresh chicken with abalone and conch
