Maitake (Grifola frondosa), known as the “dancing mushroom,” is a highly regarded species in both culinary and medicinal traditions. Native to Asia and found in temperate forests worldwide, this edible polypore mushroom is prized not only for its rich umami flavor but also for its remarkable health benefits. Long used in traditional Eastern medicine, maitake is now the focus of growing scientific interest in the West for its bioactive compounds, including beta-glucans, polysaccharides, antioxidants, vitamins, and essential minerals. Emerging research highlights its potential to reduce inflammation, support immune function, lower cholesterol, regulate blood sugar, and protect brain health. Preliminary studies suggest possible anticancer properties and metabolic support in animal models and small human trials. Despite its promising therapeutic potential, further clinical research is needed to validate its efficacy and safety in broader human populations. This paper explores the culinary uses, natural habitat, cultivation, nutritional profile, and current scientific understanding of maitake’s medicinal value, while also addressing which individuals should not consume maitake.
Michael, A. (2025). Maitake, the dancing mushroom: For your kitchen and health. JFN, 11(1). https://doi.org/10.17303/jfn.2025.11.203