The shiitake is a real delicacy among mushrooms. With its numerous nutritionally valuable ingredients, it makes an excellent contribution to a wholesome nutrition. But that’s not all: In its East Asian native land, the shiitake is considered a medicinal mushroom and an ancient remedy. Its name is made up of the syllables “Shii” for Pasania tree and “take” for mushroom. The Pasania tree is a deciduous tree that the mushroom prefers as a host and which therefore gave it its name. Because of its distinctive smell, Shiitake is also called “fragrant mushroom” (Shiang Gu) in China. We at BERTRAND appreciate the shiitake because of its valuable ingredients and its excellent aroma as an ingredient for our drinkable meals.
The native land of the Shiitake (botanical: Lentinula edodes) is East Asia. It has been known in China for centuries; it is first mentioned in Japanese sources around 200 AD. It was so valuable in Japan, that it was offered as a gift to the emperor. In addition to the Pasania tree, it also loves hight-density trees such as oak, chestnut, maple or beech for growing. It arrived in Europe and Germany only about 30 years ago. Here it does not come onto the market in its wild form, but exclusively as a cultivated mushroom. In accordance with our principles, we source our Bio-Shiitake mushrooms from certified organic producers who are regularly checked for compliance with all EU organic guidelines. We use Bio-Shiitake powder.
Our shiitake mushrooms come from organic farming from China.
1 of 1The Shiitake – also written: Shii-Take – originally grows wild in forests on dead trees. It is therefore called a “saprobiont”. These are organisms that grow in decomposing, dead organic matter. Today the Shiitake is the most important cultivated mushroom in Asia. And in Germany, too, there are now around 50 companies that grow the popular edible mushroom. In this country alone, around 800 tons are sold annually.
Shiitake mushrooms have a very “mushroomy”, intense and spicy aroma with a fine hint of garlic. It is called “umami”, which is the fifth flavor in addition to sweet, sour, salty and bitter. One also speaks of “natural glutamate”, which is contained in mushrooms. The shiitake also contributes a lot to the good taste in our BERTRAND drinkable meals. Above all, however, we use the mushroom to fortify our products with vitamin D.
This exposure to UVB light should not be confused with exposure to ionizing irradiation to preserve and prevent mold. Such irradiation is often used with dried mushrooms, spices and herbs. Mushrooms treated in this way are not permitted in Germany and are not marketable.
Especially in the winter months, vitamin D is considered to be a deficient vitamin in this country, as the sunlight on the skin which is required for self-synthesis is missing. The “mushroomy” vitamin D in Shiitake can be significantly increased by radiating its cell membrane with UVB light and its bioavailability can be optimized. The process is similar to the formation of vitamin D in human skin. This can improve the supply of vitamin D. This is particularly valuable in the vegetarians and vegans group, as they lack animal sources of vitamin D (especially fatty fish). The increased vitamin D content due to the irradiation helps us at BERTRAND to reach the daily recommended intake according to NRV (Nutrient Reference Values). This is 5 µg of vitamin D for adults up to 65 years, and even 10 µg from 65 years. BERTRAND drinkable meals are characterized by the fact that all essential nutrients are contained in one daily ration. This is true for all variants of our drinkable meals. Shiitake not only contribute vitamin D, but also other nutrients.
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