Shimeji

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 (Hypsizygus tessulatus) is now widely cultivated. Shimeji is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.^[2]

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

Lyophyllum shimeji

Bunapi (developed by Hokuto Corporation)

Species

Several species are sold as shimeji mushrooms. All are saprotrophic except Lyophyllum shimeji.^{[citation needed]}

Mycorrhizal

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

The cultivation methods have been patented by several groups, such as Takara Bio^[3][4] and Yamasa,^[5][6] and the cultivated hon-shimeji is available from several manufacturers in Japan.^[7][8][9]

Saprotrophic

• Buna-shimeji (ブナシメジ, lit. beech shimeji), Hypsizygus tessulatus, also known in English as the brown beech or brown clamshell mushroom.^{[citation needed]}

  Hypsizygus marmoreus is a synonym of Hypsizygus tessulatus. 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.^[10] Now, several breeds are widely cultivated and sold fresh in markets.^{[citation needed]}

• Bunapi-shimeji (ブナピー), known in English as the white beech or white clamshell mushroom.^{[citation needed]}

  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.^[11][12]

• Hatake-shimeji (ハタケシメジ), Lyophyllum decastes.^{[citation needed]}
• Shirotamogidake (シロタモギダケ), Hypsizygus ulmarius.^{[citation needed]}

  These two species had been also sold as hon-shimeji.^{[citation needed]}

• Velvet pioppino (alias velvet pioppini, black poplar mushroom, Chinese: 茶樹菇/茶树菇), Agrocybe aegerita.^{[citation needed]}

Shimeji health benefits

Shimeji mushrooms contain minerals like potassium and phosphorus, magnesium, zinc, and copper. Shimeji mushrooms lower the cholesterol level of the body.^[13] This mushroom is rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin therefore is a potential natural anticancer agent.^[14][15] Shimeji mushrooms contain angiotensin I-converting enzyme (ACE) inhibitor which is an oligopeptide that may be helpful in lowering blood pressure and reducing the risk of stroke in persons having hypertension.^[16] Also rich in polysaccharides, phenolic compounds, and flavonoids. Therefore, inhibits inflammatory cytokines and oxidative stress and protects from lung failure.^[17] These compounds also help in reducing oxidative stress-mediated disease through radical scavenging activity hence these mushrooms are antioxidants also.^[18]

Culinary Use

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 like stir-fried vegetables, as well as with wild game or seafood.^[19] 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 at 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

• Fungi portal

• List of Japanese ingredients