Food · Fermented foods

Maitake (Hen-of-the-Woods Mushroom)

まいたけ (Maitake)

Also known as: Hen of the Woods, Dancing Mushroom, Grifola frondosa, Ram's Head

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At a glance

Category	Food
Japanese labeling name	まいたけ
Common Japanese notations	まいたけ, マイタケ, 舞茸
Origin	Cultivated maitake (Grifola frondosa); principal Japanese cultivation regions Niigata, Nagano, Gifu (Niigata is the dominant producer)
Typical functions	Premium culinary mushroom (tempura, nabe, simmered dishes), Beta-glucan-rich functional food and supplement ingredient, Vitamin D-rich supplement raw material, Immune-support positioning supplements and beverages
Regulatory status in Japan	Maitake as a culinary mushroom follows standard food labeling. Maitake extract products with immune-support, beta-glucan, or related claims often use FFC notification pathway. Premium cultivar designations (Yukiguni Maitake brand from Niigata) require verifiable supply chain.

Maitake (まいたけ) — Grifola frondosa, also known as 'hen-of-the-woods' or 'dancing mushroom' — is one of Japan's most distinctive functional mushrooms, prized for both its premium culinary character (rich umami, distinctive ruffled cluster shape, hearty texture) and its functional-food positioning around beta-glucans (particularly the patented 'D-fraction' beta-glucan associated with immune system support). Niigata Prefecture's Yukiguni Maitake (雪国まいたけ) brand, established in 1983, dominates Japanese cultivation and has built maitake into one of the country's most recognized functional mushroom OEM categories.

Classification

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Product applications

Functions

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Fresh and dried whole maitake (retail and foodservice)
Maitake D-fraction extract supplements (premium beta-glucan positioning)
Maitake powder for supplement and ready-meal applications
Maitake immune-support functional foods (FFC)
Maitake-flavored seasoning and ready-meal products

What it is

Maitake is Grifola frondosa — a polypore mushroom that grows wild at the base of oak and other hardwood trees in Japan and other temperate Northern Hemisphere regions. Cultivated maitake (the dominant commercial supply) is grown on sawdust-based substrates in controlled humidity environments; Niigata Prefecture's Yukiguni Maitake is the dominant brand, accounting for the majority of Japanese commercial production.

Maitake's nutritional distinction comes from three factors: (1) very high beta-glucan content, including the patented 'D-fraction' beta-glucan associated in research with immune system modulation; (2) exceptionally high vitamin D content (4.9 μg per 100g fresh, 20.0 μg per 100g dried — among the highest of any mushroom); and (3) high niacin equivalent (5.4 mg fresh, 69 mg dried — exceptionally high). The combination underpins the functional-food positioning.

Industrially, maitake is supplied as: (a) fresh whole maitake for foodservice and retail (the premium category — Yukiguni Maitake fresh products dominate Japanese supermarket mushroom sections), (b) dried maitake for foodservice and supplement applications, (c) maitake powder for supplement and ready-meal applications, (d) maitake D-fraction extract supplements (premium positioning category), and (e) maitake immune-support FFC products. Premium positioning often names the cultivator brand (Yukiguni Maitake) and the cultivation region (Niigata).

Typical uses in Japanese products

Premium culinary mushroom — maitake tempura (the most iconic Japanese application), maitake nabe (hotpot), maitake simmered dishes (kinpira-style), and maitake gohan (rice cooked with maitake). The hearty texture and rich umami character make maitake a standalone main-vegetable ingredient.

Premium beta-glucan supplements — maitake D-fraction extract supplements (capsule, tablet, drink) positioned for immune system support are one of Japan's most established functional mushroom categories. Major brands (DHC, Suntory Wellness, Yawata) all have established maitake D-fraction product lines.

Vitamin D fortification — dried maitake is one of the most vitamin D-dense plant-source food materials, used in vitamin D supplements positioning natural-source advantage over synthetic D3 alternatives.

Immune-support FFC functional foods — maitake-extract products with FFC notifications backing immune-system claims have become an established category since the late 2010s.

Premium ready-meals and seasoning — maitake-flavored seasonings, maitake instant miso soup, and maitake-included ready-meals leverage the recognized brand value.

For OEM: fresh maitake foodservice supply (Yukiguni Maitake brand), dried maitake for supplement formulators, maitake D-fraction extract supply for premium supplement OEM, maitake powder for ready-meal and seasoning applications, and maitake-included immune-support functional food formulations.

Regulatory classification in Japan

As food: maitake follows standard mushroom labeling.

As supplement: beta-glucan and immune-support claims require FFC notification with documented evidence. Several maitake-extract products have completed FFC notifications.

D-fraction trademark: 'D-fraction' is a registered designation specific to certain maitake extract product lines; use requires licensing from the holder.

Premium brand claims (Yukiguni Maitake, etc.) require verifiable cultivator sourcing.

Allergens: maitake itself is not a major declared allergen but mushroom allergies exist.

Regulatory classification in other markets

EU	Imported as cultivated mushroom. EU has approved Grifola frondosa as a Novel Food. Recognition of beta-glucan immune-support positioning is established in supplement-specialty channels.
USA	Imported under FDA standard food procedures. Strong positioning in functional mushroom supplement category. Maitake is one of the most recognized 'Japanese functional mushrooms' in US natural-foods retail.
China	China is also a maitake producer. Japanese cultivation (especially Yukiguni Maitake brand) commands premium positioning.
Korea	Imported as Japanese specialty mushroom. Korean market has growing recognition of maitake D-fraction positioning.

Example products

Example finished products will be added after verification of cultivator brand (Yukiguni Maitake / other), cultivation region (Niigata / Nagano / Gifu), product format (fresh / dried / extract / powder), and FFC designation status.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Related ingredients

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

FAQ for OEM buyers

Q. What's special about maitake's beta-glucan compared to other mushrooms?

Maitake contains a unique beta-glucan structure called 'D-fraction', a beta-1,6-branched beta-1,3-glucan that has been the subject of extensive Japanese research since the 1980s focused on immune system modulation. While many mushrooms (shiitake, reishi, etc.) contain immune-active beta-glucans, maitake D-fraction has its own established research base and patent protection. The patented D-fraction extract is a premium ingredient supplied by specific maitake processors, and supplements using it command premium pricing within the functional mushroom category. For OEM purposes, maitake D-fraction extract is positioned as a higher-evidence beta-glucan ingredient than generic mushroom extracts.

Sources · Last reviewed: 2026-04-28

Japanese maitake research literature reference
Editorial — D-fraction patent and licensing reference

Q. Why is dried maitake so high in vitamin D?

Like all mushrooms, maitake contains ergosterol (the fungal sterol equivalent of cholesterol). When exposed to UV light, ergosterol converts to vitamin D2 (ergocalciferol). Maitake produces an unusually high concentration of vitamin D2 even with sun-drying, and modern UV-treatment of harvested mushrooms can dramatically boost vitamin D content further. Dried maitake at 20.0 μg per 100g of vitamin D is among the most vitamin D-dense plant-source foods available, exceeding most fortified plant-based foods. This makes maitake powder and extracts important ingredients for natural-source vitamin D supplements positioning advantage over synthetic D3 alternatives — particularly relevant for vegan and plant-based supplement formulations.