page_title: Shimeji
hierarchical_section_title: Shimeji
caption_attribution_description: Enoki, Buna-shimeji, Bunapi-shimeji, king oyster mushroom and shiitake.
context_page_description: Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-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.
context_section_description: 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. 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.
caption: Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front).
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