these meaty textured mushrooms can be grilled, broiled, or stir-fried. If purchased dried, they need to be reconstituted either before or during cooking.

Fresh shiitake can be used in soup stocks or vegetable dishes, and dried shiitake are used in medicinal preparations. These mushrooms are effective in helping the body to discharge excess salt and animal fats.

Gaining popularity over the last several years for their power to lower cholesterol and cleanse blood shiitake mushrooms can be found in just about any natural food store and gourmet shop. They have an intensely earthy taste, so a few go a long way. It is necessary to soak them until tender, about 15-20 minutes before cooking and I usually trim off the stem to avoid bitter flavor. They are wonderful in soups stews, as bullion flavoring or in gravies and sauces. Shiso (Beefsteak Leaf) A lovely herb with large, reddish leaves. A very popular staple in Japanese cooking, shiso is often used in pickling, most commonly in Umeboshi plum pickling. Shiso is rich in calcium and iron.