SHIITAKE MUSHROOM (Cultivating and Exporting)
Introduction
Shiitake is edible mushroom, and it is feature of many
Asia cuisine including Chinese, Japanese, Korean, Vietnamese
and Thai. It is native to East Asia, which is cultivated and
consumed in many countries, as well as being dried and
exported to many countries around the world.
Cultivated Region
Shiitake are grown in Japan, China and other Asian
countries for one season per year but it is grown in Myanmar
for the whole year round.
 Cultivation
Method
Myanmar Belle Company has established a Shiitake mushroom
cultivation center at Pyin Oo Lwin which as located at
Middle of Myanmar. Method of cultivation is based on the
sawdust package system (free from chemical insecticide). The
termination of weed was made by heating system and inserts
the shiitake species in the package and left them grow in
the mushroom growing sheds.
Ingredients
Studies have found cholesterol lowering and
virus-inhibiting effects in compounds in Shiitake mushroom.
Not only shiitake mushroom have low cholesterol but also
it's contain nutrients such as potassium, copper, fluorite
and lysine. Shiitake mushroom doesn't contain any kind of
poison substance, its only support to maintain the human
health system.
 Benefit
for health
Studies conducted over last ten years have shown that
active compound in Shiitake mushrooms called eritadenine
which is the some kind of amino acid which can lower
cholesterol level no matter what type of dietary fats.
Lergothioneine, a powerful antioxidant, has been discovered
in mushroom. Shiitake contain the amount of ergothioneine,
with up to 13mg in the three ounce serving.
Culinary use
Fresh and dried shiitake have many use in cuisines of
East Asia, it can cook as vegetarian dishes or mixed with
any kind of meat. Japanese love to eat Shiitake mushroom as
barbeque and taken with a small amount of salt. The soft
fleshy caps and stems of Shiitake can fried mushroom.
Further more, Shiitake mushroom are used as main gradients
in "Hot Pot". |
