Advantages Of Lyophyllum Shimeji Plants
Advantages Of Lyophyllum Shimeji Tree
Advantages Of Lyophyllum Shimeji Plant
Advantages Of Lyophyllum Shimeji Tea

Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front).

Espesye sa uhong sakop sa division nga Basidiomycota ang Lyophyllum shimeji.Una ning gihulagway ni Seiichi Kawamura, ug nga gihatagan sa eksakto nga ngalan ni Tsuguo Hongo ni adtong 1971. Ang Lyophyllum shimeji sakop sa kahenera nga Lyophyllum sa kabanay nga Lyophyllaceae. Pagka karon wala pay siak nga nalista ubos niini niya. Ang mga gi basihan niini. Lyophyllum shimeji. Lyophyllum palustre (Sphagnurus paluster), commonly called the Sphagnum Greyling, parasitic mushroom growing on peat moss in Finland. White beech mushrooms, bunapi shimeji, also called white clamshell mushrooms, an edible fungus on black background. Lyophyllum shimeji: culture/stock collections: Global Catalogue of Microorganisms: Lyophyllum shimeji (Kawam.) Hongo 1971: taxonomy/phylogenetic: Index Fungorum: Lyophyllum shimeji (Kawamura) Hongo: taxonomy/phylogenetic: MycoBank: 2 records from this provider: organism-specific: WebScipio - eukaryotic gene identification: 2 records from. Though it is commercially identified as Hon Shimeji, true Hon Shimeji mushroom, of the species Lyophyllum shimeji, are mycorrhizal fungi and very difficult to cultivate, which has lead to patented cultivation methods. Because of this mushroom's petit size and delicate nature, they are harvested in bouquets to protect their vulnerable structure.

Lyophyllum shimeji

Advantages Of Lyophyllum Shimeji Plants

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 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 saprotroph except Lyophyllum shimeji.

Mycorrhiza

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]

Saprotroph

Buna-shimeji (ブナシメジ, lit. beech shimeji), Hypsizygus tessellatus, also known in English as the brown beech or brown clamshell mushroom

Hypsizygus marmoreus is a synonym of Hypsizygus tessellatus. 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.^[7] Now, several breeds are widely cultivated and sold fresh in markets.

Bunapi-shimeji (ブナピー), 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.^[8]^[9]

Hatake-shimeji (ハタケシメジ), Lyophyllum decastes
Shirotamogidake (シロタモギダケ), Hypsizygus ulmarius

These two species had been also sold as hon-shimeji.

Advantages Of Lyophyllum Shimeji Tree

Velvet pioppino (alias velvet pioppini, black poplar mushroom, Chinese: 茶樹菇/茶树菇), Agrocybe aegerita

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, as well as with wild game or seafood. 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 on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.^{[citation needed]}

References[edit]

Wikimedia Commons has media related to Shimeji.

^Hon Shimeji located in Sweden - http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html (German) - retrieved June 30, 2010
^(in Japanese)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.
^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.
^(in Japanese)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, Yamasa Corporation.
^(in Japanese)Hypsizigus marmoreus - 長期利用微生物参考データ（食品工業利用微生物）, Ministry of Economy, Trade and Industry, Japan.
^Bunashimeji and BunapiArchived 2007-12-16 at the Wayback Machine, Hokuto Corporation.
^(in Japanese)ホクト白１号菌 (第13294号)^{[permanent dead link]}, Plant Variety Protection, Ministry of Agriculture, Forestry and Fisheries (Japan).

Advantages Of Lyophyllum Shimeji Plant

External links[edit]

Advantages Of Lyophyllum Shimeji Tea

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

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