Maitake

Maitake / Hen Of The Woods

Grifola Frondosa

• Maitake grows in large, clustered, rosette-like formations at the base of hardwood trees (especially oaks).
• The fruiting body can become very large, sometimes weighing over 45 kg (100 lbs) in the wild.
• Its caps are fan- or spoon-shaped, overlapping like feathers or petals.
• The upper surface of each cap is usually grayish-brown to smoky brown, with wavy or curled edges.
• The underside is white to pale, covered with tiny pores instead of gills.
• The stem is short, thick, and branching, connecting the layered caps into one dense mass.
• Texture is firm yet tender, with a rich, earthy aroma.

• Maitake is a wood-decaying mushroom that grows at the base of hardwood trees, especially oak, elm, and maple.
• It thrives in temperate forests with moist, shaded environments.
• Found in clusters around the roots or stumps of living or dead trees.
• Prefers late summer to early autumn as its main fruiting season.
• Naturally occurs in Asia (Japan, China), North America, and parts of Europe.
• In the wild, it tends to return to the same tree or location year after year, making it a semi-perennial mushroom.

Both!

Maitake is used for both culinary & functional uses.

Edible

Maitake is a highly prized culinary mushroom with a firm yet tender texture.

Flavour

Rich, earthy, and slightly peppery with a deep umami taste, often described as “meaty.”

Cooking Uses

• Commonly sautéed, roasted, stir-fried, or added to soups and stews.
• Holds its texture well during cooking, unlike many softer mushrooms.
• Popular in Japanese cuisine, where it’s used in tempura, nabemono (hot pot), and miso soup.

Nutrition in Cooking

Maintains much of its nutrient density when cooked (including beta-glucans, vitamins, and minerals).

Cultivation

Widely cultivated, making it more accessible than many other functional mushrooms.

Origin

Maitake has been revered in Japan and China for centuries, both as food and medicine. Its Japanese name, Maitake (“dancing mushroom”), comes from folklore that people danced with joy upon finding it because of its rarity and value.

Natural Distribution

• Native to temperate forests of the Northern Hemisphere.
• Widely found in Japan, China, and parts of Europe.
• Also grows in North America, particularly in the northeastern United States.

Commercial cultivation began in Japan in the 1980s and has since spread globally, making Maitake more accessible for culinary and medicinal use.

Macronutrients & Bioactive Compounds

Calories: ~31 kcal

Protein: ~1.9 g

Carbohydrates: ~6.9 g

Dietary Fiber: ~2.7 g

Sugars: ~0.3 g

Fat: ~0.2 g

Water Content: ~90%

Key Bioactive Compounds

• Beta-Glucans (notably the “D-Fraction”): Polysaccharides with strong immune-modulating effects.
• Proteoglucans: Protein-bound polysaccharides contributing to immune health.
• Ergosterol: A fungal sterol that can convert to vitamin D₂ when exposed to UV light.

• Vitamin D₂ (from ergosterol, increases when exposed to sunlight/UV)
• Vitamin B1 (Thiamine)
• Vitamin B2 (Riboflavin)
• Vitamin B3 (Niacin)
• Vitamin B5 (Pantothenic Acid)
• Vitamin B6 (Pyridoxine)
• Folate (Vitamin B9)
• Vitamin C (in smaller amounts, fresh form)

• Potassium (K)
• Phosphorus (P)
• Magnesium (Mg)
• Calcium (Ca)
• Iron (Fe)
• Zinc (Zn)
• Copper (Cu)
• Manganese (Mn)
• Selenium (Se)
• Sodium (Na) (naturally very low)

Maitake Extract - Potential supplement aid for it's Overall Wellness & Bone Health properties among others as well as brining overall vitality to the Mind & Body - Based On Scientific Trials

Maitake contains powerful beta-glucans, especially the well-studied D-Fraction, which help activate and regulate immune cells such as macrophages, T-cells, and natural killer (NK) cells. This balanced immune stimulation enhances the body’s defense against infections while supporting overall immune resilience.

Maitake’s D-Fraction polysaccharides have shown the ability to inhibit tumor growth, stimulate immune cells to attack cancer cells, and enhance the effectiveness of chemotherapy while reducing side effects.

Though more human research is needed, Maitake is recognized as one of the most promising medicinal mushrooms for cancer support.

Maitake may help improve insulin sensitivity and lower blood glucose levels.

Its polysaccharides and glycoproteins support better glucose metabolism, making it potentially beneficial for people managing type 2 diabetes or metabolic syndrome.

Maitake has been shown to help lower LDL (“bad”) cholesterol and triglycerides while supporting HDL (“good”) cholesterol.

Its bioactive compounds may also improve blood circulation and reduce arterial plaque buildup, contributing to overall cardiovascular health.

Compounds in Maitake may help regulate blood pressure by improving arterial function, enhancing circulation, and reducing strain on the cardiovascular system. This makes it potentially supportive for individuals with hypertension or those seeking to maintain healthy blood pressure levels.

Maitake is low in calories but rich in fiber and bioactive compounds that can support healthy weight management.

Its polysaccharides may help regulate fat metabolism, improve satiety, and reduce fat accumulation, while also promoting better overall metabolic function.

Maitake contains polysaccharides, phenolic compounds, and sterols that help reduce excessive inflammation in the body.

By modulating inflammatory pathways, it may support joint health, protect tissues from chronic inflammation, and contribute to overall immune balance.

Maitake provides phenolic compounds, vitamin C, and other antioxidants that neutralize free radicals and reduce oxidative stress. This helps protect cells from damage, slows the aging process, and supports long-term health of organs and tissues.

Maitake has demonstrated hepatoprotective effects, helping shield the liver from damage caused by toxins, oxidative stress, and fat accumulation.

Its polysaccharides support liver detoxification processes and may assist in maintaining healthy liver function.

Maitake’s beta-glucans and polysaccharides have shown activity against certain viruses and bacteria in studies.

By strengthening immune defenses and directly inhibiting some pathogens, Maitake may help the body resist infections and support overall microbial balance.

Maitake is a natural source of vitamin D₂, which helps the body absorb calcium and maintain strong bones.

Regular intake may support bone density, reduce the risk of osteoporosis, and contribute to overall skeletal health, especially when combined with a balanced diet and adequate minerals.

Maitake has long been valued as a tonic mushroom that restores stamina and resilience.

Its beta-glucans and polysaccharides help support balanced energy levels, reduce fatigue, and promote overall vitality, making it beneficial for recovery, daily wellness, and long-term health maintenance.

Traditional Chinese Medicine (TCM)

Used as a tonic to strengthen the spleen, stomach, and immune system, restore balance, and promote longevity.

Japanese Folk Medicine

Highly prized as both food and medicine; believed to boost vitality, improve circulation, and enhance overall well-being.

“Dancing Mushroom” Folklore

The name Maitake (“dancing mushroom”) comes from stories of people dancing with joy when they found it, as it was rare and extremely valuable, sometimes worth its weight in silver.

Immunity & Illness Recovery

• Historically consumed to restore strength after illness or fatigue.
• Blood Pressure & Sugar Balance: Traditionally used to help maintain healthy blood pressure and blood sugar levels.
• Longevity & Vitality: Regarded as a health-preserving mushroom, supporting stamina and resilience with age.

Feudal Japan (circa 10th–16th Century)

Maitake was so highly valued that it was used as a form of tribute tax; local foragers could present it to feudal lords in exchange for its weight in silver.

Japanese Folklore

Earned the name Maitake (“dancing mushroom”) because people were said to dance with joy upon discovering it due to its rarity and worth.

Traditional Chinese Medicine (TCM)

Mentioned in herbal records as a fungus that strengthened the body, aided digestion, and supported long life.

Heian Period Records (Japan, ~8th–12th Century)

References describe Maitake being reserved for nobility and high-ranking officials due to its scarcity.

Trade & Commerce

During the Edo period (1603–1868), Maitake became a prized item in markets, valued both as a culinary delicacy and a medicinal mushroom.

1970s–1980s (Japan)

Scientists successfully developed reliable cultivation methods for Maitake, transforming it from a rare wild delicacy into a widely available mushroom.

Discovery of the “D-Fraction” (1980s)

Japanese researcher Dr. Hiroaki Nanba identified Maitake’s unique beta-glucan polysaccharide (D-Fraction), now one of the most studied mushroom extracts for its immune-modulating and anti-cancer properties.

1990s–2000s Research Expansion

Global studies confirmed Maitake’s potential in blood sugar regulation, cholesterol reduction, immune modulation, and cancer therapy support.

Integration into Functional Foods & Supplements

Maitake became a popular ingredient in nutraceuticals, teas, and extract capsules, marketed both for general wellness and as complementary therapy.

Current Recognition

Widely studied in oncology, metabolic health, and immunology, Maitake is now considered one of the top medicinal mushrooms in both traditional and modern integrative medicine.

Culinary & Medicinal Dual Role

Unlike some medicinal fungi, Maitake is valued both as a gourmet food and a potent adaptogen, bridging cuisine and medicine.