Mushrooms are called "kinoko" in Japanese, literally meaning "child of a tree". Various mushrooms are used in the Japanese cuisine. Some of the most popular ones are introduced below.
Shiitake
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Maitake
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Bunashimeji
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Shiitake
Shiitake are one the most popular mushrooms in Japanese cooking, and are also well known outside of Japan. They are available fresh or dried, with the latter being soaked in water before being used. Shiitake mushrooms can be found in various dishes such as nabe (hot pot) dishes, boiled dishes, and tempura.
Maitake
Maitake mushrooms are another very popular mushroom in Japanese cuisine. They grow in large colonies and are sometimes referred to as the king of mushrooms.
Bunashimeji
Bunashimeji is another very popular, cultivated mushroom.
Matsutake
Matsutake
Matsutake are highly priced gourmet mushrooms, that cannot be cultivated and are available only in autumn. They are found under pine (matsu) trees, and are most valuable when picked just before surfacing with the umbrella still closed. Matsutake are enjoyed in various ways such as grilled or cooked with rice.
Nametake/Enoki
Even though they look differently, nametake and enoki are actually the same mushroom. Nametake is the wild version while Enoki is the cultivated version. Enoki are a popular ingredient for hot pot dishes.
Hiratake
Hiratake is the Japanese name for oyster mushrooms. There are many cultivated varieties of hiratake, some of which look quite differently from each other. Eringi is one example of a cultivated hiratake.
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