Shimeji

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 File:Lyophyllum shimeji.jpg
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***Shimeji*** (Japanese language：シメジ, 占地) 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.

## Species

Several species are 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 and Yamasa, and the cultivated *hon-shimeji* is available from several manufacturers in Japan.
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

*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. Now, several breeds are widely cultivated and sold fresh in markets.
* *Bunapi-shimeji* (ja: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.
* *Hatake-shimeji* (ja:ハタケシメジ), *Lyophyllum decastes*
* *Shirotamogidake* (ja: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), *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. 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.

## See also

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* List of Japanese ingredients

## References

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1. ↑ Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30 2010
2. ↑ Template:Ja icon 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 Template:Webarchive, 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. ↑ Template:Ja icon 雪国本しめじ Template:Webarchive, Yukiguni Maitake Co.,Ltd.
6. ↑ Template:Ja icon ヤマサほんしめじ, Yamasa Coorporation.
7. ↑ Template:Ja icon 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 Bunapi Template:Webarchive, Hokuto Corporation.
9. ↑ Template:Ja icon ホクト白１号菌 (第13294号)Template:Dead link, Plant Variety Protection, Ministry of Agriculture, Forestry and Fisheries (Japan).

## External links

* Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.