Shimeji

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

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 Takara Bio^[3]^[4] and Yamasa,^[5]^[6] and the cultivated hon-shimeji is available from several manufacturers in Japan.^[7]^[8]^[9]

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]}
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.^{[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.^[11]^[12]
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

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.^{[citation needed]}

References

^ "Japanischer Gourmetpilz wächst auch in Schweden" [Japanese gourmet mushroom also grows in Sweden] (in German). Retrieved June 30, 2010.
^ "日本人はキノコが大好き" [Japanese people love mushrooms]. なでしこ通信. Hyoeiオリジナルコラム (in Japanese). Hyogo NCC College. Archived from the original on 2007-12-13.
^ "METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI], TAKARA AGURI KK, JP2001120059". European Patent Office.
^ "ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI], TAKARA BIO INC, JP2007143565". European Patent Office.
^ "NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME, YAMASA SHOYU KK, JP2006271234". European Patent Office.
^ "METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM, Yamasa Shoyu KK, JP2007054044". European Patent Office.
^ "雪国本しめじ". Yukiguni Maitake Co., Ltd (in Japanese). Archived from the original on 2007-12-15.
^ "ヤマサほんしめじ". Yamasa Corporation (in Japanese). Archived from the original on 2007-12-24.
^ 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）" (PDF). Ministry of Economy, Trade and Industry, Japan (in Japanese). Archived from the original (PDF) on 2005-11-06.
^ "Bunashimeji and Bunapi". Hokuto Corporation. Archived from the original on 2007-12-16.
^ "ホクト白１号菌 (第13294号), Plant Variety Protection". Ministry of Agriculture, Forestry and Fisheries (Japan) (in Japanese).^{[permanent dead link]}
^ 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.
^ 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.
^ 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.
^ 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.
^ 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.
^ 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.
^ 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.

[1] "Japanischer Gourmetpilz wächst auch in Schweden" [Japanese gourmet mushroom also grows in Sweden] (in German). Retrieved June 30, 2010.

[2] "日本人はキノコが大好き" [Japanese people love mushrooms]. なでしこ通信. Hyoeiオリジナルコラム (in Japanese). Hyogo NCC College. Archived from the original on 2007-12-13.

[3] "METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI], TAKARA AGURI KK, JP2001120059". European Patent Office.

[4] "ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI], TAKARA BIO INC, JP2007143565". European Patent Office.

[5] "NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME, YAMASA SHOYU KK, JP2006271234". European Patent Office.

[6] "METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM, Yamasa Shoyu KK, JP2007054044". European Patent Office.

[7] "雪国本しめじ". Yukiguni Maitake Co., Ltd (in Japanese). Archived from the original on 2007-12-15.

[8] "ヤマサほんしめじ". Yamasa Corporation (in Japanese). Archived from the original on 2007-12-24.

[9] 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.

[10] "Hypsizigus marmoreus - 長期利用微生物参考データ（食品工業利用微生物）" (PDF). Ministry of Economy, Trade and Industry, Japan (in Japanese). Archived from the original (PDF) on 2005-11-06.

[11] "Bunashimeji and Bunapi". Hokuto Corporation. Archived from the original on 2007-12-16.

[12] "ホクト白１号菌 (第13294号), Plant Variety Protection". Ministry of Agriculture, Forestry and Fisheries (Japan) (in Japanese).^{[permanent dead link]}

[13] 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.

[14] 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.

[15] 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.

[16] 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.

[17] 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.

[18] 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.

[19] ttps://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/

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