Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front).

Shimeji Mushroom. Shimeji or shimeji mushrooms have grown wildly in Japan for a very long time. Nowadays most of them in the markets are artificially cultivated. It’s written 占地 or 湿地 because the mushrooms grow in the wetlands like they occupy the ground. If you know the meaning of these kanji, you might find it’s interesting like me.

Lyophyllum shimeji

Shimeji These darling-looking mushrooms have little flavor on their own but are substantially rich and meaty in texture. In the wild, they grow in tight bunches at the base of decaying beech trees. Thanks to a growing number of mushroom farms cultivating shimeji, the fungus is readily available at supermarkets and grocery stores. Shimeji mushroom is a potential natural anticancer agent Shimeji mushrooms are rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin. These compounds inhibit the proliferation of various cancer cells such as leukemia, hepatoma, breast, sarcoma, lung carcinoma cells (6).

Bunapi (developed by Hokuto Corporation)

Shimeji (Japanese: シメジ, 占地 or 湿地) is a group of edible mushrooms native to East Asia, but also found in northern Europe.^[1]Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.^[2]

Species[edit]

Several species are sold as shimeji mushrooms. Marvel avengers academy hack tool free download no survey. All are saprotroph except Lyophyllum shimeji.

Mycorrhiza

Hon-shimeji (ホンシメジ), Lyophyllum shimeji

The cultivation methods have been patented by several groups, such as Takara Bio^[3] and Yamasa,^[4] and the cultivated hon-shimeji is available from several manufacturers in Japan.^[5]^[6]

Saprotroph

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.^[7] Now, several breeds are widely cultivated and sold fresh in markets.

Bunapi-shimeji (ブナピー), known in English as the white beech or white clamshell mushroom

Bunapi was selected from UV-irradiated buna-shimeji ('hokuto #8' x 'hokuto #12') and the breed was registered as 'hokuto shiro #1' by Hokuto Corporation.^[8]^[9]

Hatake-shimeji (ハタケシメジ), Lyophyllum decastes
Shirotamogidake (シロタモギダケ), Hypsizygus ulmarius

How To Cook Shimeji Mushroom

These two species had been also sold as hon-shimeji.

Velvet pioppino (alias velvet pioppini, black poplar mushroom, Chinese: 茶樹菇/茶树菇), Agrocybe aegerita

Cooking[edit]

Shimeji Japanese Mushrooms

Brown hon shimeji. Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. It works well in stir-fried foods, as well as with wild game or seafood. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.^{[citation needed]}

References[edit]

Wikimedia Commons has media related to Shimeji.

^Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30, 2010
^(in Japanese)Hyoeiオリジナルコラム（なでしこ通信）日本人はキノコが大好きArchived 2007-12-13 at the Wayback Machine, Hyogo NCC College.
^METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059. ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565.
^NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME, YAMASA SHOYU KK, JP2006271234. METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM, Yamasa Shoyu KK, JP2007054044.
^(in Japanese)雪国本しめじArchived 2007-12-15 at the Wayback Machine, Yukiguni Maitake Co.,Ltd.
^(in Japanese)ヤマサほんしめじ, Yamasa Corporation.
^(in Japanese)Hypsizigus marmoreus - 長期利用微生物参考データ（食品工業利用微生物）, Ministry of Economy, Trade and Industry, Japan.
^Bunashimeji and BunapiArchived 2007-12-16 at the Wayback Machine, Hokuto Corporation.
^(in Japanese)ホクト白１号菌 (第13294号)^{[permanent dead link]}, Plant Variety Protection, Ministry of Agriculture, Forestry and Fisheries (Japan).

External links[edit]

Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.