Shiitake (cold-weather strain 3782)

Lentinula edodes — WR46 / 3782 lineage

Origin: East Asian commercial cultivar adapted for cold-weather production on sawdust blocks; among the most-grown shiitake strains in North American indoor production.

Shiitake is the world's second most-cultivated mushroom (after button) and its umami density is the reason — the dried form is the basis for dashi, shojin-ryori, and a thousand other East Asian preparations. The 3782 strain is a cold-fruiting indoor cultivar that produces brown caps with characteristic white scaling at the rim. Shiitake on sawdust is more demanding than oyster: longer colonization (35-60 days), a 'browning' incubation phase where the bag exterior darkens before fruiting, and a need for cold/wet shock to trigger fruiting. The reward is dense, meaty caps with deep umami concentration. Yields are lower than oyster (0.5-1.0 lb per 5-lb bag) but the price-per-pound at market is 2-3x higher. For the home grower, shiitake is the moment cultivation feels professional. The technique is more involved, the timeline is longer, and the result is a mushroom that simply tastes like nothing else.

Growth requirements

Fruiting temperature: 55–70 °F
Colonization temperature: 70–78 °F
Humidity at fruiting: 80–90%
Days to first flush: 35–60 days
Yield (per 5lb bag): 0.5–1 lb fresh
Difficulty: 6 / 10

Substrate compatibility

supplemented hardwood sawdust (oak preferred)

Flavor profile

Umami

10/10

Sweetness

4/10

Texture

meaty
dense
chewy stems (best minced or removed)

Maximum umami density of any commonly cultivated mushroom. Dried shiitake has 3-5x the glutamate of fresh, which is why most East Asian cuisine uses dried for stock. Fresh: deep savory flavor, slight smokiness when grilled.

Recipe pairings

Recipes that take advantage of this strain's flavor + texture profile. Cross-link out to full recipe pages.

Dried Shiitake Dashi

5 ingredients. 90 minutes. The umami foundation of every Japanese broth.

References

Royse, D.J. (2014). A Global Perspective on the High Five: Agaricus, Pleurotus, Lentinula, Auricularia, Flammulina
Chen, A.W. (2009). Cultivation of Lentinula edodes on synthetic logs