Shimeji

"Shimeji" (, 占地) is a group of edible mushrooms native to East Asia. "Hon-shimeji (Lyophyllum shimeji") is a mycorrhizal fungus (similar to matsutake, porcini and truffles) 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. [ja icon [http://www.hyoei.ac.jp/cooking/column_n/colum72.html 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] , Hyogo NCC College.]

pecies

There are several species sold as shimeji mushrooms. All are saprotroph except "Lyophyllum shimeji".

;Mycorrhiza
* "Hon-shimeji" (), "Lyophyllum shimeji":The cultivation methods have been patented by several groups, such as Takara Bio [ [http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2001120059&F=0 METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI] , TAKARA AGURI KK, JP2001120059. [http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2007143565&F=0 ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI] , TAKARA BIO INC, JP2007143565. ] and Yamasa, [ [http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2006271234&F=0 NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME] , YAMASA SHOYU KK, JP2006271234. [http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2007054044&F=0 METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM] , Yamasa Shoyu KK, JP2007054044.] and the cultivated "hon-shimeji" is available from several manufacturers in Japan. [ja icon [http://www.maitake.co.jp/01select/04_2_honshimeji.html 雪国本しめじ] , Yukiguni Maitake Co.,Ltd.] [ja icon [http://www.yamasa.com/shimeji/index.html ヤマサほんしめじ] , Yamasa Coorporation.]

;Saprotroph
* "Buna-shimeji" ( lit. beech shimeji), "Hypsizygus tessellatus", also known in English as the Brown Beech or Brown Clamshell Mushroom:"Hypsizygus marmoreus" is a synonym of "Hypsizigus 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. [ja icon [http://www.meti.go.jp/policy/bio/dna/dnadoc/anzen_syokhin.pdf 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.] Now, several breeds are widely cultivated and sold fresh in markets.
* "Bunapi-shimeji" (), 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. [ [http://www.hokto-kinoko.co.jp/en/products.html#buna Bunashimeji and Bunapi] , Hokuto Corporation.] [ja icon [http://www.hinsyu.maff.go.jp/maff/hinshu.nsf/detaildoc?openform&parentUNID=BF5FDE76A0B2DC1C4925713B00368C57 ホクト白１号菌 (第13294号)] , Plant Variety Protection, Ministry of Agriculture, Forestry and Fisheries (Japan).]
* "Hatake-shimeji" (ja:ハタケシメジ), "Lyophyllum decastes"
* "Shirotamogidake" (ja:シロタモギダケ), "Hypsizigus ulmarius":These two species had been also sold as "hon-shimeji".
* "Velvet pioppino" (alias Velvet pioppini, Black poplar mushroom, Chinese: 茶樹菇), "Agrocybe aegerita"

Cooking

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. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a 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.

ee also

*List of Japanese ingredients

References

External links

* [http://www.recipetips.com/glossary-term/t--38085/honshimeji-mushroom.asp Honshimeji Mushroom] , RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.