An excellent Source of Nutrition
Bunashimeji is not only flavorful but also high in nutrition. A single package of Bunashimeji provides a significant source of Pantothenic Acid (15% RDV), Riboflavin (15% RDV), Thiamin (10% RDV) and Potassium (8% RDV). It is also cholesterol and sodium free in addition to low in calories.
Hon Shimeji, Brown Beech mushrooms, scientific name, Hypsizygus tessellatus is known as Buna-shimeji and Hypsizygus marmoreus. Though it is commercially identified as Hon Shimeji, true Hon Shimeji mushroom, of the species Lyophyllum shimeji, are mycorrhizal fungi and very difficult to cultivate, which has lead to patented cultivation methods. Check out our grow shimeji mushrooms selection for the very best in unique or custom, handmade pieces from our shops. Shimeji is used in soups, nabe and takikomi gohan. Blue Shimeji mushrooms are easy and fast to grow. A lovely steel blue oyster that is ideal for cultivating during Autumn and through to spring that produces clusters with many but generally smaller mushrooms. Growing conditions. Fruiting temperature: 15°C to 24°C. Fruiting humidity: 85-95%. Bunapi-shimeji’s have a bitter taste when consumed raw.However, proper preparation makes them a delicious addition to many meals and easier to digest. The cooked white beech mushroom has a firm, slightly crunchy texture and a nutty flavor.
- Pantothenic Acid
- Riboflavin 170 mcg
- Cholesterol 0mg
- Calories 36cal
* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)
Shimeji Mushrooms Recipes
Other Nutrients & What are they?
|Vitamin D||1.3 mcg||6% RDV||Dietary Fiber||0g||0% RDV|
|Protien||2g||–||Vitamin B2||0.27mg||15% RDV|
|Vitamin C||3g||2% RDV||Niacin||0.67mg||4% RDV|
|Niacin||670mcg||4% RDV||Iron||8% RDV|
|Vitamin B6||104mcg||6% RDV|
|Folate||9.1mcg DFE||2% RDV|
Mushrooms are the only produce that contains Vitamin D.
According to The National Institutes of Health (NIH), Vitamin D is a nutrient that is important for promoting overall health and is especially important in developing and maintaining strong bones.
Comparison of Hokto’s Kinoko with White Mushrooms
Comparison of Hokto’s Kinoko with Vegetables
Taste / Flavor
Bunashimeji is a very popular mushroom in Japan. It is called “Beech Mushrooms” because they often grow on fallen beech trees. Wikipedia Shimeji/ Hypsizygus tessellatus
Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. These mushrooms also grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to lessen the bitterness of traditional Bunashimeji. Still, western palettes will probably best enjoy Brown beech mushrooms after cooking, which mellow the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.
Hokto’s Kinoko is Clean and Ready-to-Cook
Eat Bunashimeji in clusters or individually separated. Simply trim off the base of the cluster and they are clean and ready-to-cook. Hokto’s kinoko do not need to be washed or rinsed because they are cultivated in a soil-free, clean environment and are 100% USDA Organic. To get the most out of Hokto’s Kinoko, always cook them before consuming. Our kinoko should not be served raw.
How to prepare Bunashimeji
Remove the base
First, separate the mushroom into two halves (image 1), then cut the base off creating the letter 'V', making sure not to cut off any part of the mushroom that is edible (image 2). Make sure to pick Bunashimeji with thick stems.
Chop Bunashimeji up for greater umami
It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup, add the mushrooms before the water boils, this will allow for the release of its maximum flavor.
Don’t over chop your mushroom
Separate the mushrooms into halves, remove the base, and start cooking! Feel the crispy texture, and even if you overcook the mushroom, it will not become soggy.
Separate before cooking
It is usually best to separate Bunashimeji into a bite-size portions making it easier to cook and eat. In addition, by separating them individually, you will increase the volume of for a dish.
Frequently Asked Questions
Q.Why are the mushrooms bitter? Should I be concerned?
In the wild, Bunashimeji mushrooms have a strong bitter taste, but Hokto mushrooms are developed to be less bitter. In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition. Download game clash of clans free apk.
Mushrooms and Toulouse
We were quite surprised to find a wide variety of mushrooms during our visit to the Carmes market in Toulouse. It seems the Occitanie region is blessed with the right climate for some very tasty mushrooms. The Toulousains certainly know how to make full use of these scrumptious fruits of the earth in dishes that best complement them. Looking at these beautiful mushrooms, I was instantaneously reminded of the time when we cultivated our own Shimeji mushrooms in Japan.
A chance encounter and a mushroom starter kit
When you have lived in a place for a little while, your usual surroundings start to look rather mundane. Perhaps it was for this reason that we decided to take the subway to the end of its line. Consequently, we found ourselves in the Seishin-Chuo station, the end of the Kobe subway line.
We chanced upon an artisanal market at the square near the shopping center at Seishin-Chuo. Naturally, we were curious about what products they offered. The first stall we went to, offered a range of mushroom products such as dried mushrooms, fresh mushrooms, and sauces made with mushrooms. However, what caught our eyes were the packets of what seemed like growing Shimeji mushrooms. After a closer look, we discovered that they were mushroom starter kits. Best of all, they were for sale too!
It seemed easy to take care of these Shimeji mushrooms so we went home with one of these starter kits.
The stages of growing mushrooms
We could not wait to open our mushroom starter kit when we got home. We took pictures of the stages of growth of our mushrooms until our first harvest.
Stage one: Day one
This was how it looked like when we first open the bag. A few mushrooms were growing but they were a bit skinny to be harvested.
Stage Two: two or three days later
More mushrooms started to appear on the side each day and they started to face upwards.
Stage Three: four to five days later
The little block of material that sustained the growth of these mushrooms was getting rather crowded. The mushrooms were getting plumper!
Enoki Mushroom Kits For Sale
Stage 4 Harvest – after about a week and half
We were not exactly sure when it was the best time to harvest these mushrooms. However, when they reached a good size and plump, we harvested them.
There are many ways to cook Shimeji mushrooms. We had ours in a stir-fry. Our mushrooms seemed to be sweeter and have a sort of nutty taste compared to the ones from the supermarket. Perhaps it was because of the effort we made in cultivating these mushrooms they seemed to taste better. We got about 3 harvests out of our starter kit. As the mushrooms were already starting to grow when we got our starter kit, it did not take long for us to harvest them.
An experience to be had
Shimeji Mushrooms For Sale
It was quite an experience to be able to plant something within a small apartment unit that we had in Japan. Next time you see a mushroom starter kit, why not give it a try. It can be interesting and satisfying!