Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:fungus
|
| gptkbp:bfsLayer |
5
|
| gptkbp:bfsParent |
gptkb:Basidiomycetes
|
| gptkbp:associated_with |
longevity in diets
|
| gptkbp:average_temperature |
20 to 25 ° C
|
| gptkbp:benefits |
boosts immune system
|
| gptkbp:common_name |
shiitake mushroom
|
| gptkbp:contains |
gptkb:item
minerals B vitamins polysaccharides |
| gptkbp:cooking_method |
grilling
boiling sautéing roasting stewing |
| gptkbp:cultivation |
food industry
many countries worldwide decaying wood humid environments log cultivation sawdust cultivation |
| gptkbp:cultural_significance |
in Japanese cuisine
in Korean cuisine in Chinese cuisine in Vietnamese cuisine in global cuisine |
| gptkbp:edibility |
edible
|
| gptkbp:family |
Marasmiaceae
|
| gptkbp:first_described_by |
M. Z. Hattori
|
| gptkbp:flavor |
umami
|
| gptkbp:genus |
Lentinula
|
| gptkbp:growth_habit |
6 to 12 months
|
| https://www.w3.org/2000/01/rdf-schema#label |
Lentinula edodes
|
| gptkbp:hunting_technique |
autumn
|
| gptkbp:is_used_by |
Asian cultures
|
| gptkbp:known_for |
nutritional value
culinary versatility |
| gptkbp:marketed_as |
dried mushrooms
fresh mushrooms |
| gptkbp:native_to |
East Asia
|
| gptkbp:p_hpreference |
neutral to slightly acidic
|
| gptkbp:research_focus |
medicinal properties
|
| gptkbp:seed_dispersal |
brown
|
| gptkbp:symbiotic_relationships |
with trees
|
| gptkbp:used_in |
sauces
pasta dishes culinary dishes stir-fries soups pizza toppings |