Glossary - Ingredients

Shimeji Mushrooms

Versatile mushrooms that grow in a cluster from a single stalk

What are shimeji mushrooms?

Shimeji mushrooms (しめじ in Japanese) are firm and separated in bunches. Their uniquely mild flavor and aroma are further enhanced during cooking, making these mushrooms suitable for use in a variety of dishes such as soups, simmered dishes, deep-fried foods, "nabe" (refers to a variety of communal hot-pot meals), and seasoned rice. They even go quite well with Western cuisines such as pasta or stews. Shimeji mushrooms are in season during autumn in the northern hemisphere, but currently the majority are commercially cultivated and available year-round.

Nutrition facts

Shimeji mushrooms are rich in potassium and the B vitamins that aid in energy metabolism. They are also rich in vitamin D, which is essential for calcium absorption. Shimeji are rich in dietary fiber, which helps improve intestinal function and regulate blood pressure. They are also low in calories, making them suitable for those intending to limit caloric intake.
In addition, shimeji mushrooms are rich in ornithine. Ornithine is a type of amino acid that is said to play a variety of roles, including helping the liver function, reducing fatigue, supporting sleep, and promoting growth hormone secretion. Ornithine dissolves easily in water, and shimeji mushrooms contain many water-soluble vitamins, so they are suitable for dishes that allow you to get nutrients from broth, such as soups and rice dishes.

Storage to prevent food loss

Refrigerate after wrapping the mushrooms in plastic wrap. Best if consumed quickly. Can also be frozen by slicing off the root and separating into small bunches in freezer bags.

Trivia

There are many different varieties of shimeji mushrooms, from the difficult-to-cultivate and widely prized hon-shimeji, to the rounded buna-shimeji, the flatter hatake-shimeji, and the completely white shirobuna-shimeji. It's said that while matsutake mushrooms may have the best aroma, shimeji mushrooms have the best flavor. However, this saying refers to the hon-shimeji variety.

Hon-shimeji, Hatake-shimeji and Shirobuna-shimeji

Caution

Shimeji mushrooms do not keep well under humid conditions, so make sure purchased mushroom packages do not have any moisture on the inside. These fungi will also need to be removed from the package before storage as moisture may form inside packages placed as is into a refrigerator.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.