Buna-shimeji (ブナシメジ, lit. Beech shimeji), Hypsizygus tessellatus, also known in English as the brown beech or brown clamshell mushroom; Hypsizygus marmoreus is a synonym of Hypsizygus tessellatus. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co.,Ltd. In 1972 as hon-shimeji and the production started in 1973 in Japan.
The Hon Shimeji mushroom will retain much of its crisp texture through cooking and as a result is very commonly used to provide some additional texture to stir fry's, soups, and stews. Storage Tips Mushrooms should be kept in the refrigerator in a paper bag.

Scientific name: Hypsizygus tessulatus. Common names: Beech Mushroom, Brown Clamshell, Brown Beech Mushroom, Buna-shimeji, Buna hon-shimeji, Hon-shimeji and Tomo-motashi. The general term 'Shimeji' refers to about 20 species of mushrooms which contributes to a great deal of confusion among both mycologists (mushroom scientists) and chefs. Other Names:Hon-Shimeji. What are Beech mushrooms? Beech mushrooms (Hypsyzygus tessulatus) are petite little mushrooms with either all white or light brown caps. The Beech has a crunchy texture offering a delicately mild flavor that is sweet and nutty. The mushrooms can be roasted with a little olive oil and salt (roast about 20 minutes in a. The two most prominent varieties (shown at the top of this page) are the brown shimeji (buna-shimeji) or beech mushroom, and the white shimeji (bunapi-shimeji).These shouldn't be confused with the hon-shimeji or hatake-shimeji mushrooms, which are uncommon outside of Japan.

An excellent Source of Nutrition

Bunashimeji is not only flavorful but also high in nutrition. A single package of Bunashimeji provides a significant source of Pantothenic Acid (15% RDV), Riboflavin (15% RDV), Thiamin (10% RDV) and Potassium (8% RDV). It is also cholesterol and sodium free in addition to low in calories.

High in

Pantothenic Acid
Riboflavin
170 mcg
Potassium
Thiamin
120mcg
Niacin

Low in

Cholesterol
0mg
Sodium
Calories
36cal

* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)

Other Nutrients & What are they?

Vitamin D	1.3 mcg	6% RDV	Dietary Fiber	0g	0% RDV
Protien	2g	–	Vitamin B2	0.27mg	15% RDV
Vitamin C	3g	2% RDV	Niacin	0.67mg	4% RDV
Niacin	670mcg	4% RDV	Iron	8% RDV
Vitamin B6	104mcg	6% RDV
Folate	9.1mcg DFE	2% RDV
Ornithine	116mg

Mushrooms are the only produce that contains Vitamin D.

According to The National Institutes of Health (NIH), Vitamin D is a nutrient that is important for promoting overall health and is especially important in developing and maintaining strong bones.

Comparison of Hokto’s Kinoko with White Mushrooms
Comparison of Hokto’s Kinoko with Vegetables

Taste / Flavor

Hon Shimeji Brown

Bunashimeji is a very popular mushroom in Japan. It is called “Beech Mushrooms” because they often grow on fallen beech trees. Wikipedia Shimeji/ Hypsizygus tessellatus

Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. These mushrooms also grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to lessen the bitterness of traditional Bunashimeji. Still, western palettes will probably best enjoy Brown beech mushrooms after cooking, which mellow the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.

Hokto’s Kinoko is Clean and Ready-to-Cook

Eat Bunashimeji in clusters or individually separated. Simply trim off the base of the cluster and they are clean and ready-to-cook. Hokto’s kinoko do not need to be washed or rinsed because they are cultivated in a soil-free, clean environment and are 100% USDA Organic. To get the most out of Hokto’s Kinoko, always cook them before consuming. Our kinoko should not be served raw.

How to prepare Bunashimeji

Remove the base

First, separate the mushroom into two halves (image 1), then cut the base off creating the letter 'V', making sure not to cut off any part of the mushroom that is edible (image 2). Make sure to pick Bunashimeji with thick stems.

Chop Bunashimeji up for greater umami

It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup, add the mushrooms before the water boils, this will allow for the release of its maximum flavor.

Don’t over chop your mushroom

Separate the mushrooms into halves, remove the base, and start cooking! Feel the crispy texture, and even if you overcook the mushroom, it will not become soggy.

Separate before cooking

It is usually best to separate Bunashimeji into a bite-size portions making it easier to cook and eat. In addition, by separating them individually, you will increase the volume of for a dish.

Bunasimeji Recipes

Frequently Asked Questions

Q.Why are the mushrooms bitter? Should I be concerned?

Hon Shimeji Mushrooms Brown

In the wild, Bunashimeji mushrooms have a strong bitter taste, but Hokto mushrooms are developed to be less bitter. In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.

Brown Hon Shimeji