That's as far as the wild goes. However,
shiitake
have long been learned to grow at home, in many different countries around the world. In Russia this is done fairly often – shiitake are popular among cooks for their excellent taste and high content of vitamins and beneficial trace elements.
In China, which is the homeland of shiitake, these mushrooms have been eaten for over a thousand years. The Chinese not only eat shiitake but also make various remedies from them: tinctures, powders, ointments, and so on. Since ancient times in China it was believed that shiitake could prevent aging and prolong a person's youth. The Japanese credit shiitake with many amazing properties, among them: fighting various kinds of tumors and viruses, including cancerous tumors and the AIDS virus. By the way, these properties of shiitake have already been confirmed by clinical trials.
Shiitake is also good for diabetics – it lowers blood sugar levels. But during pregnancy and breastfeeding it's better to give up shiitake — not so much the dishes made with shiitake as the medicinal tinctures containing it.
Shiitake mushrooms are used most actively in Korean, Chinese, and Japanese cuisines. In markets and shops, shiitake are usually offered dried. Dried shiitake are soaked in water before cooking and used almost like fresh ones. The taste of pre-dried shiitake actually improves in the process. As a rule, mainly the shiitake caps are used for food, since the stems of these mushrooms are somewhat tough.
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