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Shiitake has been revered in Japan and China as both a food and medicinal herb for thousands of years. Wu Ri, a famous physician from the Chinese Ming Dynasty era (A.D. 1368 - 1644), wrote extensively about this mushroom, noting its ability to increase energy, cure colds, and eliminate worms.

The proteins in Shiitake are composed of 18 types of amino acids, including 7 of the 8 essential amino acids in a ratio similar to the ideal protein for humans. Of these amino acids, Shiitake is especially rich in Leucine and Lysine, which are deficient in many grains. For people on a vegetarian diet, Shiitake represents an excellent protein supplement. One unique amino acid, called Eritadenine, is believed responsible for Shiitake's ability to reduce cholesterol. In the search for foods to prevent heart attacks, Shiitake is one with three possible benefits: inhibiting the formation of sludged or aggregated blood; reducing the level of cholesterol; and lowering high blood pressure. Before cholesterol leaves the liver to enter the blood, Shiitake accelerates the conversion of so-called bad cholesterol (low-density lipoproteins or LDL's) into a form known as high-density lipoproteins or HDL's that actually contribute to lower levels of LDLs. Put another way, Shiitake reduces the level of the LDL's while at the same time allowing the good cholesterol (HDL's) to remain. Shiitake is also rich in enzymes. Researchers have found over 30 enzymes in Shiitake. Two of particular note are amylase, important for proper digestion, and cellulase, which dissolves fiber. The wealth of enzymes in Shiitake can help to reinforce deficiencies of these important compounds and thereby improve digestion.