Shimeji

Shimeji (ja:シメジ, 占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.^[1]

Additional recommended knowledge

How to ensure accurate weighing results every day?

Essential Laboratory Skills Guide

Weighing the right way

Species

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

Mycorrhiza

• Hon-shimeji (ja:ホンシメジ), Lyophyllum shimeji

The cultivation methods have been patented by several groups, such as Takara Bio^[2] and Yamasa,^[3] and the cultivated hon-shimeji is available from several manufacturers in Japan.^[4][5]

Saprotroph

• Buna-shimeji (ja:ブナシメジ lit. beech shimeji), Hypsizygus tessellatus, also known in English as the Brown Beech or Brown Clamshell Mushroom
• Bunapi-shimeji (ja:ブナピー), known in English as the White Beech or White Clamshell Mushroom; bunapi was selected from buna-shimeji and the breed was registered by Hokuto Corporation.^[6]

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

• 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 were also sold as hon-shimeji.

• Velvet Pioppino, Agrocybe aegerita

Cooking

The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious 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.

See also

List of Japanese ingredients

References

1. ^ (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, Hyogo NCC College.
2. ^ METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059. ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565.
3. ^ 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.
4. ^ (Japanese) 雪国本しめじ, Yukiguni Maitake Co.,Ltd.
5. ^ (Japanese) ヤマサほんしめじ, Yamasa Coorporation.
6. ^ Bunashimeji and Bunapi, Hokuto Corporation.
7. ^ (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.