Shimeji
Sign in to save250px|right|thumb|Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, [[king oyster mushroom and shiitake (front).]] thumb|Lyophyllum shimeji thumb|:ja:ブナピー|Bunapi (developed by Hokuto Corporation)
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8 sectionsContents
- Species
- Mycorrhizal
- Saprotrophic
- Shimeji health benefits
- Culinary Use
- See also
- References
- External links
250px|right|thumb|Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, [[king oyster mushroom and shiitake (front).]] thumb|Lyophyllum shimeji thumb|:ja:ブナピー|Bunapi (developed by Hokuto Corporation)
Shimeji (Japanese: , or ) is a group of edible mushrooms native to East Asia, but also found in northern Europe. 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.