Hon Shimeji, White Beech mushrooms, scientific name, Hypsizygus tessellatus is known as Bunapi-shimeji. Though it is commercially identified as Hon Shimeji, true Hon Shimeji mushroom, of the species Lyophyllum shimeji, are mycorrhizal fungi and very difficult to cultivate, which has lead to patented cultivation methods.
Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front).
Download this Premium Photo about Shimeji mushroom isolated on white background, and discover more than 9 Million Professional Stock Photos on Freepik. Beech mushrooms - shimeji mushrooms stock pictures, royalty-free photos & images. Detail of First Course: Duck Rillette Ravioli with creamed spinach, shimeji mushrooms and red wine gastrique. Santa Barbaras long running Wine Cask. Frozen cherry - shimeji mushrooms stock pictures, royalty-free photos & images.
Over 1,911 Shimeji mushrooms pictures to choose from, with no signup needed. Download in under 30 seconds. Shimeji mushrooms Stock Photo Images. 1,911 Shimeji mushrooms royalty free pictures and photos available to download from thousands of stock photographers. White Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are pure white, pale, smooth, and crisp. The ivory stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white.
Lyophyllum shimeji
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. 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
- 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 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]
See also[edit]
References[edit]
Wikimedia Commons has media related to Shimeji. |
White Shimeji Mushroom Images
- ^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]
White Shimeji Mushroom Recipe
- Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.
What Is A Shimeji
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Shimeji&oldid=1026947184'