Shimeji
Shimeji (
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
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]
- 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.[citation needed]
- Bunapi-shimeji (ブナピー), known in English as the white beech or white clamshell mushroom.[citation needed]
- 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]
- 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.[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]
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 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.[citation needed]
See also
References
- ^ Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30, 2010
- ^ 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 Archived 2007-12-13 at the Wayback Machine, Hyogo NCC College. (in Japanese)
- ^ METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059. ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565.
- ^ 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.
- ^ 雪国本しめじ Archived 2007-12-15 at the Wayback Machine, Yukiguni Maitake Co., Ltd. (in Japanese)
- ^ ヤマサほんしめじ Archived 2007-12-24 at the Wayback Machine, Yamasa Corporation. (in Japanese)
- ^ 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. Retrieved 2022-02-05.
- ^ Hypsizigus marmoreus - 長期利用微生物参考データ(食品工業利用微生物) Archived 2005-11-06 at the Wayback Machine, Ministry of Economy, Trade and Industry, Japan. (in Japanese)
- ^ Bunashimeji and Bunapi Archived 2007-12-16 at the Wayback Machine, Hokuto Corporation.
- ^ ホクト白1号菌 (第13294号)[permanent dead link], Plant Variety Protection, Ministry of Agriculture, Forestry and Fisheries (Japan). (in Japanese)
- PMID 190.
- PMID 24140968.
- PMID 1394718.
- PMID 24380081.
- PMID 29307806.
- PMID 25858107.
- ^ https://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/
External links
- Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.