Maitake Hen of the Woods Japanese Mushroom

Japan — wild mountain mushroom, now cultivated; associated with Shiga and Fukushima prefectures

Maitake (舞茸, dancing mushroom — named because finders dance with joy) is one of Japan's most prized culinary and medicinal mushrooms, also called 'hen of the woods' in English. Unlike shiitake and enoki, maitake grows in wild frond-like clusters and has a complex, earthy, slightly peppery flavor with exceptional umami. Maitake contains enzymes that break down proteins (like protease), making it useful as a meat tenderizer — marinating beef or pork with raw maitake renders it extraordinarily tender. In Japanese cooking: tenpura, sauté with butter and soy, hot pot, and rice. Maitake extract is widely used in Japanese functional food and medicine.

Complex earthy, peppery, deep umami with slight resinous notes — exceptional mushroom character