Shimeji

In today's world, Shimeji has become a topic of general interest covering a wide range of aspects. From politics to technology, culture and society, Shimeji has left a significant mark in each of these areas. With an impact that transcends borders and generations, Shimeji has become a meeting point for reflection, debate and action. In this article, we will explore how Shimeji has influenced and shaped different aspects of our lives, as well as the challenges and opportunities it poses for the future.

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

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

Mycorrhizal

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

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]

See also

References

Wikimedia Commons has media related to Shimeji.
  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. ^ https://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/
  • Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.