Maitake

Maitake Offers a Significant Source of Vitamin D, Niacin and Dietary Fiber

Maitake offers a significant source of Vitamin D (60% RDV), Dietary fiber (11% RDV), Iron (10% RDV) and Pantothenic Acid (10% RDV). It is a key ingredient for the savory, rich flavor known as the fifth taste, “Umami”. It is also cholesterol and sodium free in addition to low in calories. 

Maitake

High in

  • Vitamin D
    12.5 mcg 
  • Iron
    2mg
  • Dietary Fiber
    3g
  • Ergothioneine
    3.1mg
  • Beta Glucan
    2.4g
  • Vitamin B5
    510 mcg

Low in

  • Cholesterol
    0mg
  • Sodium
    0mg
  • Fat
    0g

* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)

Many researchers have been noted of Maitake health benefits as used in Asian medicine to enhance the immune system.  Maitake is also rich in antioxidants which has been known to help prevent or fight cancer.

 

Other Nutrients & What are they?

Vitamin D12.3 mcg60%  RDV Dietary Fiberg11%  RDV
Vitamin B150 mcg  Vitamin B20.12 mg10%  RDV
Vitamin B120.15 mcg2.5% RDV Niacin.64 mg4%  RDV
Potassium193 mg4%  RDV Beta Glucan2.4 g 
Ergothioneine3.1 mg  Polyphenol1.8 mg 
Manganeseppm  Iron10 % 
Copper28 ppm  Boron40 ppm 
Zinc71 ppm     
    
 

Mushrooms are the only produce that contains Vitamin D.

According to The National Institutes of Health (NIH), Vitamin D is a nutrient important for promoting overall health and is especially important in developing and maintaining strong bones.

 
MaitakeMaitake
 

Taste / Flavor

Maitake mushrooms have a firm texture and robust, earthy flavor. In Japanese, Maitake means “dancing mushroom.” Some believe that, in ancient times, people danced for joy upon finding these mushrooms, which were worth their weight in gold. Others say that name derives from the mushroom’s shape, which resembles a dancing nymph.

It is a good source of protein and is an essential ingredient for the flavor known as  “umami”, a unique, savory flavor, that makes Maitake a good meat substitute.

 

USDA Organic

Hokto’s Kinoko is Clean and Ready-to-Cook

Maitake can be eaten in clusters or separated. They are clean and ready-to-cook. Hokto’s mushrooms do not need to be washed, rinsed, or peeled because they are not grown in soil and are 100% USDA Organic and agrichemical free! To get the most out of Hokto Mushrooms, always cook them before consuming. Mushrooms should not be served raw.

Why Hokto Kinoko is good for you

How to Prepare Maitake

How to cook Maitake
How to cook Maitake

No Base equals no preperation

Like the King Trumpet mushrooms, Maitake mushrooms do no have a base. Do not wash Maitake mushrooms because it will reduce flavor. To save  on prep time and improve the taste of your dishes ,serve Maitake mushrooms as soon as possible after purchase.

Separate by hand to increase flavor

When you separate Maitake by hand, the textured surface of the mushroom will absorb more flavors. Some black liquid from the mushroom may be present, it is polyphenol, which is very nutritious and should be eaten. If you are concerned about the color of polyphenol, boil the mushrooms briefly to eliminate the black liquid. We do not recommend removing the black liquid.

No mess

Maitake can be separated by hand, thus illuminating the need for a knife and cutting board. Because they are ready to cook, there is no mess to clean up.

Choose Thick, Big Caps

The best Maitake mushrooms have thick, big caps. Hokto's Maitake mushrooms have a rich, velvety texture with umami in every bite.

 

Maitake Recipes

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Frequently Asked Questions

A.

Maitake mushrooms have Proteolytic enzymes that prevent protein, such as eggs and meat, from solidifying. If you want your dish to solidify when cooking with Maitake, you should boil the mushroom for at least 30 seconds before adding it to your dish. On the other hand, one advantage of adding Mitake directly into your dish, is that it can help tough meat become tender.

 

A.

Under the caps of Maitake is a part called the gill. The gills of the mushroom produce spores as it readies its self for reproduction. As the the mushroom grows the spores become more visible. These spores may be more visible but they do not effect the mushroom and are edible. 

A.

Maitake mushrooms have a natural black pigment to them, thus making the liquid they produce black as well. It is not scum; it contains nutritious ingredients beneficial to health, like polyphenol.  To get the most nutrition out of the mushroom, do not discard the liquid. One helpful suggestion is to use Maitake mushrooms in soups for creating a highly nutritious broth. 

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Research

As part of missions, our mushroom research center is dedicated to scientificaly unraveling the beneficial pharmacological effects of mushrooms in order to put them to use in promoting and maintaining healthy lifestyles.

Research Lists

Research