Nature & Environment
Eating for the environment
...Scotland). Some recipes also derive from particular fungi (e.g. Shiitake, Lentinula edodes, a type of mushroom native to East Asia and served in Japanese miso soup) and even microorganisms (e.g. lactic acid bacteria from genus Lactobacillus play an important role in cheese-making). Figure 4 Wild Shiitake Mushroom (Lentinula edodes), which grows on dead wood, is a popular...