Wafu Kinoko Spaghetti

Have you ever heard of shiitake mushrooms? A previous recipe column here featured "shiitake mushrooms sautéed", but I imagine they're still uncommon outside of East Asia. But recently I've noticed that shiitake mushrooms are progressively gaining popularity in Europe: I found an article on them in an ecology-focused magazine and I've also seen shiitake on sale in big supermarkets in both France and Spain.
Shiitake mushrooms are native to China. The first written record of shiitake cultivation can be found as far back as the Song Dynasty (960-1127 A.D.) − which means that shiitake have been cultivated for over 1000 years! In Japan the first appearance of edible shiitake is traced to 1465, in a diary of Chikamoto Ninagawa, a butler of the Ashikaga Shogunate. Another record shows that the oldest cultivation of shiitake was in the Edo era (mid-17th century) in a feudal domain called Arima (now in Miyazaki prefecture).
Shiitake mushrooms have many uses in Japanese cuisine and are a prime ingredient in a variety of dishes, ranging from miso-soup to stir-fry. They are also used as a type of vegetable stock. In Spain, shiitake always seem to be available fresh, but in Japan they're sold available dried as a preserved food. In that case, they must be revived by soaking in water, which can then be used as soup stock. People in Japan usually prefer dried shiitake to fresh ones, since the sun-drying process gives them a stronger and superior flavor.
Rich in fiber and Vitamin B2, shiitake mushrooms are said to be good for your skin. They also contain a substance that helps in reducing cholesterol and improves blood circulation ? and prevents hangovers! In choosing good shiitake mushrooms, you need to be careful when it comes to thickness. Big shiitake will be good, but should not be too heavy, indicating water content that tends to take away some of their flavor. The stems of shiitake are usually cut off, primarily because the stems are harder and take longer to cook than the soft, fleshy caps.
Shiitake are used in a variety of recipes. This time I'll present mushroom spaghetti with Japanese sauce, a highly popular recipe in Japan. Enjoy their superb taste!

Written by Yuko Tamaki-Welply
A member of TranNet and freelance translator based in Southern Spain

♦ INGREDIENTS
(4 servings)
T   = tablespoon
g   = gram

350 g   spaghetti, cooked
12     shiitake mushrooms*, whole or sliced thickly
1 T    olive oil
2 T    soy sauce
2 T    sake
salt and pepper

* Some other types of mushrooms can also be used

♦ How to make Wafu Kinoko Spaghetti
1. Wash shiitake quickly and lightly and dry them well.
2. Heat the olive oil and add the shiitake. When they become tender, add 2 T of soy sauce and 2 T of sake.
3. Prepare the spaghetti.
4. Mix the spaghetti with the shiitake mushrooms. Season it with salt and pepper. Serve hot and garnish with some parsley on top, if you like.

Fish species are written using a variety of kanji. Each epecies has its own kanji name. It's said that not all such kanji names originated in China: many were created in Japan. Let's study the origins and meanings of fish names.