Shimeji Explained

Shimeji (Japanese:, or) 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]

Species

Several species are sold as shimeji mushrooms. All are saprotrophic except Lyophyllum shimeji.

Mycorrhizal

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

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.

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]

These two species had been also sold as hon-shimeji.

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.

See also

External links

Notes and References

  1. Web site: Japanischer Gourmetpilz wächst auch in Schweden. Japanese gourmet mushroom also grows in Sweden. de. June 30, 2010.
  2. News: 日本人はキノコが大好き. Hyoeiオリジナルコラム. なでしこ通信. Japanese people love mushrooms. https://web.archive.org/web/20071213100021/http://www.hyoei.ac.jp/cooking/column_n/colum72.html . 2007-12-13 . Hyogo NCC College. ja.
  3. Web site: METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059 ]. European Patent Office.
  4. Web site: ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565 ]. European Patent Office.
  5. Web site: NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME, YAMASA SHOYU KK, JP2006271234 . European Patent Office.
  6. Web site: METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM, Yamasa Shoyu KK, JP2007054044 . European Patent Office.
  7. Web site: 雪国本しめじ. https://web.archive.org/web/20071215144114/http://www.maitake.co.jp/01select/04_2_honshimeji.html . 2007-12-15. Yukiguni Maitake Co., Ltd. ja.
  8. Web site: ヤマサほんしめじ . https://web.archive.org/web/20071224091341/http://www.yamasa.com/shimeji/index.html . 2007-12-24. Yamasa Corporation. ja.
  9. Web site: https://www.hokto-kinoko.co.jp/corporate/kenkyu/dokujigijyutsu/shinsyukaihatsu/honshimeji/ . ja:ホンシメジ Lyophyllum shimeji — ホンシメジの新品種開発 — Hon Shimej — New Cultivar Development . Hokuto Corporation . 2022-02-05 .
  10. Web site: Hypsizigus marmoreus - 長期利用微生物参考データ（食品工業利用微生物）. https://web.archive.org/web/20051106030507/http://www.meti.go.jp/policy/bio/dna/dnadoc/anzen_syokhin.pdf . 2005-11-06. Ministry of Economy, Trade and Industry, Japan. ja.
  11. Web site: Bunashimeji and Bunapi. https://web.archive.org/web/20071216082432/http://www.hokto-kinoko.co.jp/en/products.html . 2007-12-16. Hokuto Corporation.
  12. Web site: ホクト白１号菌 (第13294号), Plant Variety Protection. Ministry of Agriculture, Forestry and Fisheries (Japan). ja.
  13. The pronephroi as the site of presumptive interrenal cells in the hagfish Myxine glutinosa L . 190 . 10.1016/s0300-9629(76)80014-x . Comparative Biochemistry and Physiology. A, Comparative Physiology . January 1976 . 53 . 1 . 73–77 . Idler . D. R. . Burton . M. P. .
  14. Effect of a glycoprotein from mushroom Hypsizygus marmoreus (Peck) Bigelow on growth and differentiation of human leukemic U937 cells . 24140968 . 10.1016/j.fct.2013.10.012 . Food and Chemical Toxicology . December 2013 . 62 . 782–785 . Tsai . Pei-Feng . Ma . Chia-Yu .
  15. 1394718 . 10.1248/cpb.40.1954 . Antitumor activity of Hypsizigus marmoreus. I. Antitumor activity of extracts and polysaccharides . Chemical & Pharmaceutical Bulletin . July 1992 . 40 . 7 . 1954–1957 . Ikekawa . T. . Saitoh . H. . Feng . W. . Zhang . H. . Li . L. . Matsuzawa . T. . free .
  16. 24380081 . 3860087 . 10.1155/2013/283964 . free . Characterization of an antihypertensive angiotensin I-converting enzyme inhibitory peptide from the edible mushroom Hypsizygus marmoreus . BioMed Research International . 2013 . 2013 . 283964 . Kang . Min-Gu . Kim . Young-Hun . Bolormaa . Zanabaatar . Kim . Min-Kyung . Seo . Geon-Sik . Lee . Jong-Soo .
  17. Characterization, anti-oxidation and anti-inflammation of polysaccharides by Hypsizygus marmoreus against LPS-induced toxicity on lung . 10.1016/j.ijbiomac.2018.01.010 . International Journal of Biological Macromolecules . May 2018 . 111 . 121–128 . Liu . Min . Li . Shangshang . Wang . Xiuxiu . Zhu . Yongfa . Zhang . Jianjun . Liu . Hui . Jia . Le . 29307806 .
  18. 25858107 . 4328533 . 10.1186/s12941-015-0067-3 . Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh . Annals of Clinical Microbiology and Antimicrobials . 7 February 2015 . 14 . 8 . Chowdhury . Mohammed Mehadi Hassan . Kubra . Khadizatul . Ahmed . Sheikh Rashel . free .
  19. https://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Shimeji".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2025, A B Cryer, All Rights Reserved. Cookie policy.