Shimeji Mushrooms Vs Beech

Sourcing Guide for Shimeji Beech Mushroom: Search our SGS verified agriculture Chinese suppliers & manufacturers database and connect with the best food professionals that could meet every of your demand. Find out what difference a quality fruit and veg supplier can make to your future business. Bunapi is a trademarked name for the white beech mushroom; white beech is buna shimeji in Japanese. It is a combination of crunchy texture and smooth, nutty flavor. Its firmness stands up well in hearty dishes like stir fries and wild game, and with herbs like thyme. The White Beech is somewhat bitter in its raw state, but very enjoyable. Shimeji mushrooms are a group of mushroom varieties characterized by long stems and tight concave caps. There are over 20 species of shimeji mushrooms, including enoki and pioppino. This post is about the buna-shimeji, which is also called the beech mushroom and the brown clamshell mushroom.Buna-shimeji grow in a cluster and have pale stems that are about a quarter of an inch thick and between. Shimeji is a general name for several mushroom species; like Enoki mushrooms, Shimeji have commercially-grown variants.This article will concentrate on Shimeji mushrooms with the scientific name Hypsizygus tessellatus that are characterized by their long stalks and white caps with brown spots which are very popular in Japanese cuisine.

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

Shimeji Mushrooms Vs Beech Leaves

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

Shimeji Mushrooms Vs Beech Seeds

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]

How To Cook Shimeji Mushrooms

References[edit]

Wikimedia Commons has media related to Shimeji.
  1. ^Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30, 2010
  2. ^(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.
  3. ^METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059. ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565.
  4. ^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.
  5. ^(in Japanese)雪国本しめじArchived 2007-12-15 at the Wayback Machine, Yukiguni Maitake Co.,Ltd.
  6. ^(in Japanese)ヤマサほんしめじ, Yamasa Corporation.
  7. ^(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.
  8. ^Bunashimeji and BunapiArchived 2007-12-16 at the Wayback Machine, Hokuto Corporation.
  9. ^(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.

Hon Shimeji Mushroom

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