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CONTENTS

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 * (Top)
 * 1Species
   Toggle Species subsection
   * 1.1Mycorrhizal
   * 1.2Saprotrophic
 * 2Shimeji health benefits
 * 3Cooking
 * 4See also
 * 5References
 * 6External links

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SHIMEJI

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From Wikipedia, the free encyclopedia

Mushroom
This article uses bare URLs, which are uninformative and vulnerable to link rot.
Please consider converting them to full citations to ensure the article remains
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Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji,
bunapi-shimeji, king oyster mushroom and shiitake (front). Lyophyllum shimeji
Bunapi (developed by Hokuto Corporation)

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]


SPECIES[EDIT]

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


MYCORRHIZAL[EDIT]

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

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[EDIT]

 * 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.[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] 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]
 * 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[EDIT]

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[EDIT]

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[EDIT]

 * Fungi portal

 * List of Japanese ingredients


REFERENCES[EDIT]

Wikimedia Commons has media related to Shimeji.
 1.  ^ Hon Shimeji located in Sweden -
     http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) -
     retrieved June 30, 2010
 2.  ^ 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)
 3.  ^ METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK,
     JP2001120059. ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA
     BIO INC, JP2007143565.
 4.  ^ 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.
 5.  ^ 雪国本しめじ Archived 2007-12-15 at the Wayback Machine, Yukiguni Maitake Co.,
     Ltd. (in Japanese)
 6.  ^ ヤマサほんしめじ Archived 2007-12-24 at the Wayback Machine, Yamasa Corporation.
     (in Japanese)
 7.  ^ 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.
 8.  ^ 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)
 9.  ^ Bunashimeji and Bunapi Archived 2007-12-16 at the Wayback Machine, Hokuto
     Corporation.
 10. ^ 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)
 11. ^ Idler, D. R.; Burton, M. P. (January 1976). "The pronephroi as the site
     of presumptive interrenal cells in the hagfish Myxine glutinosa L".
     Comparative Biochemistry and Physiology. A, Comparative Physiology. 53 (1):
     73–77. doi:10.1016/s0300-9629(76)80014-x. PMID 190.
 12. ^ Tsai, Pei-Feng; Ma, Chia-Yu (December 2013). "Effect of a glycoprotein
     from mushroom Hypsizygus marmoreus (Peck) Bigelow on growth and
     differentiation of human leukemic U937 cells". Food and Chemical
     Toxicology. 62: 782–785. doi:10.1016/j.fct.2013.10.012. PMID 24140968.
 13. ^ Ikekawa, T.; Saitoh, H.; Feng, W.; Zhang, H.; Li, L.; Matsuzawa, T. (July
     1992). "Antitumor activity of Hypsizigus marmoreus. I. Antitumor activity
     of extracts and polysaccharides". Chemical & Pharmaceutical Bulletin. 40
     (7): 1954–1957. doi:10.1248/cpb.40.1954. PMID 1394718.
 14. ^ Kang, Min-Gu; Kim, Young-Hun; Bolormaa, Zanabaatar; Kim, Min-Kyung; Seo,
     Geon-Sik; Lee, Jong-Soo (2013). "Characterization of an antihypertensive
     angiotensin I-converting enzyme inhibitory peptide from the edible mushroom
     Hypsizygus marmoreus". BioMed Research International. 2013: 283964.
     doi:10.1155/2013/283964. PMC 3860087. PMID 24380081.
 15. ^ Liu, Min; Li, Shangshang; Wang, Xiuxiu; Zhu, Yongfa; Zhang, Jianjun; Liu,
     Hui; Jia, Le (May 2018). "Characterization, anti-oxidation and
     anti-inflammation of polysaccharides by Hypsizygus marmoreus against
     LPS-induced toxicity on lung". International Journal of Biological
     Macromolecules. 111: 121–128. doi:10.1016/j.ijbiomac.2018.01.010.
     PMID 29307806.
 16. ^ Chowdhury, Mohammed Mehadi Hassan; Kubra, Khadizatul; Ahmed, Sheikh
     Rashel (7 February 2015). "Screening of antimicrobial, antioxidant
     properties and bioactive compounds of some edible mushrooms cultivated in
     Bangladesh". Annals of Clinical Microbiology and Antimicrobials. 14: 8.
     doi:10.1186/s12941-015-0067-3. PMC 4328533. PMID 25858107.
 17. ^ https://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/


EXTERNAL LINKS[EDIT]

 * Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech
   (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.

Retrieved from
"https://en.wikipedia.org/w/index.php?title=Shimeji&oldid=1211819932"
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