Shiitake

Shiitake mushrooms are one of the world-famous ramen toppings that almost every ramen or Japanese cuisine fan knows about! 

In fact, it’s so fun(damental) to our delicious immi ramen adventures that we decided to take a deep dive into the history of shiitake, how to prep it, as well as what makes it so great in a bowl of ramen. 

What is Shiitake?

History of the topping

Shiitake was first recorded to have been cultivated around 1209, in China. Although it’s use dates back around 5,000 years, this is when people started growing and harvesting it for consumption. 

The Japanese first started using shiitake as a mainstream ingredient during the Edo period. At this point, shiitake was used both for its taste and texture, as well as in medicine. 

Shiitake was also reserved for royalty during the Ming Dynasty of 1368 to 1644, during which only the emperor and his family were allowed to consume it. After the general public being allowed to harvest and eat it, Japan became the largest producer of shiitake, a status it still holds. 

Today, most of the shiitake is locally produced in Japan, however, other countries such as the US also produce the tasty ingredient for local consumption. Japanese shiitake is still prized more for its more “original” status. 

Why shiitake pairs well with ramen

There are 3 main reasons why shiitake goes so well with ramen.

Flavor: Shiitake has the unique earthy umami taste that’s typical of wood-based edible fungi. However, what sets shiitake apart is the unique buttery flavor that develops after it rehydrates either by boiling or in a broth. That buttery tinge lets it carry a lot more of the meaty umami that similar mushrooms are known for.

Versatility: Shiitake is used in tons of different cuisines and dishes. We certainly love it in a bowl of delicious immi ramen. This is where the versatility of it comes in. You could literally add it to dozens of dishes, all with slightly different results depending on how you cook it. It’s great with comfort food, it’s great in spicy dishes, and it even makes a great side for BBQ. That said, ramen is where it really shines!

Texture: The texture of shiitake is interesting because it’s a mix of the similarly famous kikurage and chewy tofu. This gives it a very satisfying bite, especially once it’s been soaking in broth or any liquid for 30 minutes or so. Plus, you can also crush and finely chop dried shiitake to sprinkle on your ramen for some added body and a powerful umami kick. 

Which ramen broth pairs best with shiitake and how common it is as a topping?

Comparing the different flavors of ramen with respect to shiitake is complicated – it tastes great in all of them! 

However, if we dig deeper into the flavor profile, we find that it matches well with already savory and slightly salty flavors. More specifically, our Spicy ‘Beef’ flavored immi ramen and Black Garlic ‘Chicken’ flavored immi ramen go really well with it. 

You can also add it to more tangy flavors such as shoyu ramen and Tom Yum ‘Shrimp’ flavored immi ramen. All you have to do is rehydrate it in water so it doesn’t impart too much of the umami in the broth. This way, you’ll get multiple flavor layers in each bite, instead of having all the flavors mixed together. 

What other toppings are common as well with shiitake

There are four main toppings that we believe compliment shiitake in ramen. 

These are:

Kikurage: This is another popular mushroom variety that’s popular as a ramen topping. It’s actually used more often in ramen than other dishes, unlike shiitake which makes an appearance in other cuisines. It’s also got a ton of umami and a balanced texture. 

Chashu: This is fatty pork belly that’s rolled and braised slowly in a succulent mix of soy sauce, mirin, and sake. It’s then sliced and served. The balance of smooth texture, rich mouthfeel and a bold yet subtle flavor makes it the perfect topping alongside shiitake. 

Narutomaki: As far as ramen toppings go, this may be the most iconic due to the anime character being named after it. Narutomaki is more than just its namesake though. It’s a mild-flavored topping that has the perfect texture for ramen with its balance of chewy and springy. 

Enoki mushrooms: Enoki mushrooms are milder and more delicate than shiitake and can absorb ramen broth pretty well. They also look like thick noodle strands so if you’re looking to add volume to ramen broth, throw some enoki in there. 

Bonus Toppings

While the previously mentioned toppings are the best when eaten alongside shiitake, there are some additional honorable mentions that are not as mainstream, but still taste great. 

These are:

• Crispy fried egg adds some crunch and molten goodness that goes super well with the umami of shiitake. Make sure to keep the yolk runny and you’ll have a topping combo that you can repeat for multiple meals without getting bored.
• Lap cheong is a flavor-packed Chinese sausage that’s both sweet and savory. It’s got a strong flavor that dissipates nicely in broth, making it similar in overall flavor intensity to dried shiitake that’s just been put in ramen broth. 
• Pickled red onions are less intense than their beni shoga (pickled ginger) counterpart. They’re both crunchy and soft, which contributes to a multi-textured bite when mixed with ramen. Plus their tangy flavor makes them great for similarly tangy ramen such as shoyu. 
• Tofu is pretty bland and doesn’t take on other flavors as effectively as some spongy mushroom varieties. The trick to using it is to press it down with a heavy container for at least 1-2 hours. Once done, you can add it directly to the broth while cooking it and you’ll end up with several flavor cubes in your ramen. 

Shimeji and maitake are also great alternatives to other toppings if you’re looking to create a mushroom medley ramen. 

Health benefits of Shiitake

Not only is shiitake super delicious, but it’s also very healthy. In fact, its medicinal properties are partly what made it so famous. 

The main health benefits of this tasty topping are:

• Immunity booster: Shiitake is rich in essential B vitamins and iron, both of which help improve the body’s immune response. This is evident by the relatively lower instances of sudden illnesses in Asian populations where shiitake is consumed regularly. 
• Digestion aid: Shiitake has been found to contain over 50 various enzymes, many of which help with digestion. This also aids with better absorption of nutrients. 
• High protein: Shiitake contains a surprisingly high amount of protein, at 2.3 grams per cup. Dried shiitake obviously gives a more concentrated dose of it which adds to the overall protein content of your ramen. 
• Rich in iron: The wood ear fungus is rich in iron which helps with anemia and improves the body’s absorption of vitamin C. It even increases natural energy levels. 
• Bone support: Shiitake has vitamin D and phosphorus. The former helps in the absorption of calcium in the body and the latter is a vital component of teeth. Combined, they help with poor bone and tooth health. 
• High in fiber: Like other mushrooms, shiitake has a ton of fiber, making it perfect for those with digestive problems and constipation. It couples with the digestive aid properties to help get food processed and moving faster. 

Shiitake are also higher in carbs which are your body’s primary fuel throughout the day. 

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