fungi, and belong to the basidiomycetes, and are also distinguished from molds, commonly known as molds, and yeasts, also known as yeasts.
Among them, the characteristic of shiitake mushrooms is that when dried, the content of vitamin D (ergosterol) increases significantly, which is similar to the meaning of taekhwahyeok (革), which is the 49th kind of fire in the swamp that removes the skin, and hwapungjeong (鼎), which is the 50th kind of fire on the wood that changes the ingredients by lighting a fire.
Mushrooms, including shiitake mushrooms, are not considered the main ingredients of food, but are used to add flavor to stews, etc., and since their texture is similar to beef, it is not easy to distinguish them in the middle of the night when there is no dark light. The main producing areas of shiitake mushrooms are Yeongdong, Chungcheongbuk-do and Pyeongchang, Gangwon-do.
Sometimes, retirees select this shiitake mushroom as an item for farming and go to farms to learn the technique, but this is not a very desirable method.
When drying mushrooms, these days, rather than drying them in the sun, they are often dried using a chili dryer or, in large quantities, using hot air through a heat exchanger.
It is said that the vitamin D precursor called ergosterol inside is activated and its content increases, and in the case of mushrooms, mushrooms found in the mountains such as the common shiitake mushroom should not be eaten/ingested.
It must have taken a lot of courage for our ancestors, including the first primitive man, to know that they could eat these mushrooms without any problems.
Most shiitake mushrooms are commercialized by drilling holes in oak substrates, inoculating them, cultivating them, and growing them.
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Thanks a lot