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] and Yamasa,[4] and the cultivated hon-shimeji is available from several manufacturers in Japan.[5] [6] [7]
Saprotrophic
- Buna-shimeji (lit. beech shimeji), Hypsizygus tessulatus, also known in English as the brown beech or brown clamshell mushroom.
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.[8] Now, several breeds are widely cultivated and sold fresh in markets.
- Bunapi-shimeji, 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.[9] [10]
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.[11] This mushroom is rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin therefore is a potential natural anticancer agent.[12] [13] 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.[14] Also rich in polysaccharides, phenolic compounds, and flavonoids. Therefore, inhibits inflammatory cytokines and oxidative stress and protects from lung failure.[15] These compounds also help in reducing oxidative stress-mediated disease through radical scavenging activity hence these mushrooms are antioxidants also.[16]
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.[17] 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
- Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.
Notes and References
- Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30, 2010
- http://www.hyoei.ac.jp/cooking/column_n/colum72.html 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
- http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2001120059&F=0 METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI
- http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2006271234&F=0 NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME
- http://www.maitake.co.jp/01select/04_2_honshimeji.html 雪国本しめじ
- http://www.yamasa.com/shimeji/index.html ヤマサほんしめじ
- 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 .
- http://www.meti.go.jp/policy/bio/dna/dnadoc/anzen_syokhin.pdf Hypsizigus marmoreus - 長期利用微生物参考データ(食品工業利用微生物)
- http://www.hokto-kinoko.co.jp/en/products.html#buna Bunashimeji and Bunapi
- http://www.hinsyu.maff.go.jp/maff/hinshu.nsf/detaildoc?openform&parentUNID=BF5FDE76A0B2DC1C4925713B00368C57 ホクト白1号菌 (第13294号)
- 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. .
- 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 .
- 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 .
- 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 .
- 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 .
- 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 .
- https://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/