What Japanese mushrooms can be used for therapeutic purposes? What properties do they have? How to apply them correctly? We will talk about all this in our article.
Shiitake
Shiitake is a leaf mushroom that grows on tree trunks. He has a dark brown hat with a light edging and cream fringe. Whitish scales cover the entire area of the fungus. When squeezing the pulp, the latter almost instantly darkens. Shiitake leg has a cylindrical shape and a creamy tint. The structure of the pulp is fibrous, rigid.
Such a mushroom is used not only in folk medicine, but also in cooking. Shiitake tastes very similar to ordinary champignon. However, its protein tissues contain a whole mass of essential amino acids. Fats do not have cholesterol. For this reason, shiitake is an excellent dietary product and is considered as a delicacy. The Japanese use the mushroom in its raw form, adding it to salads, and also use it as a side dish in main dishes.
The beneficial properties of shiitake
Japanese mushroom is of interest to pharmacists and traditional healers. Laboratory results show that shiitake contains active substances that can resist viral infections and slow down the growth of malignant tumors. First of all, we are talking about the polysaccharide lentinan. The trace element that is synthesized in shiitake tissues has a stimulating effect on the human immune system.
Japanese mushroom, a photo of which can be seen in the article, produces biologically active substances that activate the production of interferon in our body. Thanks to this, a variety of viral infections is counteracted.
The beneficial properties of the fungus, which are reflected in lowering blood cholesterol levels, have also been studied. Thus, the use of shiitake protects against the development of atherosclerosis, helps to normalize pressure. The Japanese fungus owes these properties to the presence of erythadenine in the active enzyme.
Milk mushroom
Humanity discovered the Japanese milk mushroom due to a successful combination of circumstances. Buddhist monks have been fermenting dairy products in clay containers for centuries. Over time, they noticed that the product soured in separate pots differently. The vessels that were washed in rivers and lakes, and not in the purest spring water, made it possible to obtain a yogurt more pleasant to the taste. The monks found in such pottery traces of the presence of protein biological compounds, from which peculiar clusters were formed. Due to the consistent cultivation of the body, milk mushroom was bred, the use of which had a positive effect on a number of organs and systems of the human body. The tool began to be called by the people only as an elixir of youth. People who regularly resorted to taking milk mushroom, aging more slowly, were in a good mood every day.
Secrets of cooking milk mushroom
A miracle cure is obtained as follows:
- Milk fungus spores are placed in a glass container and poured with a glass of fresh unpasteurized milk. Gauze is tied on top and the drink is left to ripen at room temperature for a day.
- After 24 hours, the resulting kefir is drained through a fine sieve. The composition is stirred with a wooden spoon, because upon contact with metal the clusters of the fungus can die.
- The filtered mass is washed under running water.
- Then prepare a new sourdough and repeat the procedure again, accumulating the volume of milk mushroom in another container, thoroughly cleaned without the use of chemicals.
Using the above method, you can extract about 200 grams of product daily. It is recommended to use milk mushroom in a glass a day on an empty stomach. Healers advise drinking the composition an hour before going to bed. In order to improve the functioning of the pancreas, liver, and organs of the gastrointestinal tract, the drug should be taken for 20 days. Then you must definitely interrupt the course for 10-15 days, and after this time, if necessary, repeat the treatment.
Japanese Matsutake Mushroom
Matsutake is popularly called shod row row. It is also known as Japanese truffle mushroom. The product is extremely appreciated by oriental culinary experts and national connoisseurs. The taste is similar to boletus. However, Matsutake is much more useful.
This is a fairly expensive Japanese mushroom. The cost of the largest samples can be hundreds of dollars. This is explained by the presence of a wide range of medicinal qualities of the product, as well as the lack of opportunities for its cultivation in artificial conditions. Such mushrooms can be collected exclusively in the forests and only during the autumn period.
The Japanese Matsutake mushroom, the photo of which is presented in the article, has a fleshy, thick leg of a white hue and a small roundish brownish hat. It grows mainly in pine and oak forests. In domestic latitudes, representatives of the species can be found in the Irkutsk and Amur regions, in the Khabarovsk and Primorsky Territories, and in the Urals.
Matsutake's healing qualities
For many centuries, Japanese Matsutake mushrooms have been successfully used for therapeutic purposes by oriental folk healers. The use of the product has a beneficial effect on increasing the protective properties of the body. The active substances in the fungus reduce cholesterol levels in the blood, contribute to the prevention of diabetes.
The use of matsutake allows you to fight the development of cancerous tumors, and in the latter stages of cancer. Using the tool, benign neoplasms are also eliminated, for example, polyps, fibroadenomas, fibroids.
Healing mushroom is a good cosmetic product. Oriental healers use Matsutake extract to eliminate unwanted pigmentation on the surface of the epidermis. Useful enzymes in the composition of the fungus reduce the activity of substances in the human body that are responsible for the synthesis of melanin - a natural skin pigment.
Japanese Kombucha
Kombucha is also known by the names of jellyfish, sea kvass, kombucha. The product is a combination of acetic acid bacteria and yeast. Outwardly, the mushroom resembles a kind of jelly, which is grown on sourdough. It has a sour-sweet, somewhat carbonated taste. Mushroom spores enrich tea infusions with a complex of vitamins and enzymes useful for the human body, as well as alcohol and organic acids.
Useful properties of kombuchi
The product acts as a natural antibiotic. Its use eliminates inflammatory processes in body tissues, allows you to fight bacterial lesions of organs and systems. Kombucha normalizes digestion. With increased physical activity, the product tones the body due to the presence of caffeine in the composition.
Kombucha is widely used in the manufacture of cosmetics. With its help, boils, nail damage of a fungal nature, acne are eliminated. The regular consumption of mushroom-based drinks is reflected in the improvement of the general condition of the skin.
The tool can be used for weight loss. Active substances in the composition of Kombucha accelerate the course of metabolic processes in the human body, stimulate the formation of new cells, contribute to an increased metabolism of nutrients in the tissues.
The tool acts as a good painkiller. Infusions based on kombucha rinse the mouth with deterioration of the teeth and gums. Such a solution is also suitable for relieving discomfort in case of sunburn of the skin.
Kombucha has diuretic properties. The tool helps to remove stones and sand from the kidneys. Drinks prepared using kombucha perfectly quench your thirst and look like an ideal substitute for fruit juices, lemonades, and compotes.
How to brew kombucha?
To prepare a drink based on kombuchi, it is recommended to use a capacious glass container. The best option is a regular 3-liter jar. Prepare the tool as follows. Strong tea is brewed in advance. The glass vessel is filled with sweetened boiled water almost to the brim. About 100 grams of sugar is used per liter of liquid. Tea infusion is also poured here. Finally, the pre-harvested mycelium kombuchi is washed under running water and lowered into a jar. Do not cover the container. Indeed, for growth, the fungus needs an abundance of oxygen. To avoid contamination of the composition, the jar is covered with a piece of gauze.
Kombucha is stored in a dark, dry place at room temperature. Usually it takes no more than 3 days to prepare a healing infusion under such conditions. In order to improve the body and prevent disease, the drug is consumed daily, using as a substitute for ordinary tea. Over time, the composition of the drink becomes more saturated, and its healing qualities increase.