Fresh and dried shiitake have many uses in the cuisines of East Asia. For example, in Japan they are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. And they are often sauteed in vegetarian dishes such as Buddha's delight In chinese cuisines. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms. In the last decades various compounds with therapeutic properties have been isolated from its mycelium and fruiting body.