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2)Brief introduction: 
Maitake is an edible and medicinal mushroom grows in the northern part of the Temperate Zone in the Northern Hemisphere found in Japan, China, Europe and North America. Wild Maitake can be harvested in September and October. It forms large hands, mainly near the roots of big fagaceous trees such as white oak, beech, and tanbark oak. It grows in persimmon, plum, apricot, Prunus ume and oak trees. It invades the core of these trees. It decomposes lignin and leaves the cellulose, which is the cause of so-called white rot.Wild Maitake has a good taste, a crisp texture, and an excellent aroma. It is considered the first-rank edible mushroom.
In addition to being loaded with vitamins, maitake mushroom nutrition benefits are due to special polysaccharide components called beta-1,6 glucan, which stimulates the immune system. Many of maitake’s compounds are even classified as host defense potentiators and are used in Asia as an adjunctive treatment for cancer. They can even help minimize toxic effects of radiation or chemotherapy.
In studies, maitake mushroom nutrition is linked to enhanced immunity and the ability to balance hormones naturally and reduce the growth of cancerous tumors. Maitake mushrooms have even improved the health of AIDS patients and the blood sugar levels of diabetics. They may also reduce hypertension and protect people from heart disease.

3) Usage and function: Maitake has been prized a lot for its medicinal value, as the Maitake grows the content of crude protein rapidly decreases while the total carbohydrate weight rapidly increases. Fresh Maitake fruiting body at harvest contains 91% moisture. Proteins, carbohydrates, and fiber are the components. Vitamin B1, B2 and ergosterol (provitamin D) present in large amounts.
Maitake has proven itself to be an effective cancer fighter.

4） Basic prep：
Dried maitake mushroom
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount in a bowl and cover with boiling water. Soak until tender, usually 20 to 30 minutes. Drain and rinse, or rinse and add directly to recipes that will cook for at least 25 minutes.

5）Use：
Maitake is an edible and medicinal mushroom grows in the northern part of the Temperate Zone in the Northern Hemisphere found in Japan,China, Europe and North America.
Wild Maitake can be harvested in September and October.
It forms large hands, mainly near the roots of big fagaceous trees such as white oak, beech, and tanbark oak.
It grows in persimmon,plum, apricot, Prunus ume and oak trees. It invades the core of these trees. 
It decomposes lignin and leaves the cellulose,which is the cause of so-called white rot.Wild Maitake has a good taste,a crisp texture, and an excellent aroma.
It is considered the first-rank edible mushroom. 

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