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Lentinula novae-zelandiae, also known as New Zealand shiitake, is a species of edible saprobic fungus endemic to New Zealand. Phylogenetic research suggests this species forms a monophyletic clade of Laurasian origins. [1] It can be cultivated, with cultures and grow kits available commercially in New Zealand. [2]
The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. [2] It was placed in the genus Lentinula by David Pegler in 1976. [3] The fungus has acquired an extensive synonymy in its taxonomic history: [4] Agaricus edodes Berk. (1878) Armillaria edodes (Berk.) Sacc. (1887) Mastoleucomychelloes edodes (Berk ...
The neotropical species Lentinula boryana (= L. cubensis) is the type species. However, the best-known species is L. edodes , the shiitake . The genus was erected by Franklin Sumner Earle in 1909, [ 2 ] and as of 2023 contains ten species, [ 3 ] principally found in tropical regions.
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
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Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.