Shiitake increase substantially. Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes. Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian "dashi", and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight. One type of high-grade shiitake is called in Japanese and ' in Chinese, literally "winter mushroom". Another high-grade
What Is Art? to justify their own tastes. Jahn notes the "often confusing use of categorisation" and the lack of definition of the key concept of emotion. Bayley writes that "the effectiveness of "What is Art?" lies not so much in its positive assertions as in its rejection of much that was taken for granted in the aesthetic theories of the time". Noyes criticises Tolstoy's dismissal of beauty, but states that, "despite its shortcomings", "What is Art?" "may be pronounced the most stimulating critical work of our time". Simmons mentions the "occasional brilliant passages" along with the "repetition, awkward language, and loose terminology".