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Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round.
Brown Hon Shimeji mushrooms, botanically classified as Hypsizygus tessellatus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms, and Buna Shimeji in Japan, wild Brown Hon Shimeji mushrooms grow on hardwood trees and are most often found on beech trees. In the west, they can be found on poplar trees. Cultivated Brown Hon Shimeji mushrooms are grown on substrates composed of sawdust, grain, and organic agricultural waste in a climate-controlled environment for nutrition and uniform growth. Brown Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Brown Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. Itās important to note that uncooked Brown Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautƩing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pot, rice dishes, and sauces. Brown Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
The term āshimejiā is used by the Japanese to refer to at least twenty different species of mushrooms and is usually paired with another word describing the particular variety. In Italy, Brown Hon Shimeji mushrooms are referred to as Chiodini or ālittle nailsā and Pioppini or ācluster of trees.ā
Brown Hon Shimeji mushrooms have been growing in the forests of Eastern Asia since ancient times, and the first cultivated Brown Hon Shimeji mushroom was patented in 1972 by the Takara Shuzo Company. They are also found in select forests in Sweden and Norway. Today Hon Shimeji mushrooms are available at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 53...
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.
People have shared Brown Hon Shimeji Mushrooms using the Specialty Produce app for iPhone and Android.
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Description/Taste
Brown Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are buff to burlap-colored, smooth, and crisp. The ivory to cream-colored stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, porous inedible base. Brown Hon Shimeji mushrooms have piquant, savory aromas and a sharp, bitter flavor when fresh. When cooked, the texture is tender and chewy with a mild, herbal, and nutty flavor.
Seasons/Availability
Wild Brown Hon Shimeji mushrooms are available in the fall, while cultivated Brown Hon Shimeji mushrooms are available year-round.
Current Facts
Brown Hon Shimeji mushrooms, botanically classified as Hypsizygus tessellatus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as Brown Beech mushrooms, Japanese Honey mushrooms, Brown Clamshell mushrooms, and Buna Shimeji in Japan, wild Brown Hon Shimeji mushrooms grow on hardwood trees and are most often found on beech trees. In the west, they can be found on poplar trees. Cultivated Brown Hon Shimeji mushrooms are grown on substrates composed of sawdust, grain, and organic agricultural waste in a climate-controlled environment for nutrition and uniform growth. Brown Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Nutritional Value
Brown Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. Itās important to note that uncooked Brown Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Applications
Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautƩing, braising, stewing, and roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pot, rice dishes, and sauces. Brown Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
Ethnic/Cultural Info
The term āshimejiā is used by the Japanese to refer to at least twenty different species of mushrooms and is usually paired with another word describing the particular variety. In Italy, Brown Hon Shimeji mushrooms are referred to as Chiodini or ālittle nailsā and Pioppini or ācluster of trees.ā
Geography/History
Brown Hon Shimeji mushrooms have been growing in the forests of Eastern Asia since ancient times, and the first cultivated Brown Hon Shimeji mushroom was patented in 1972 by the Takara Shuzo Company. They are also found in select forests in Sweden and Norway. Today Hon Shimeji mushrooms are available at farmers markets and specialty grocers in Europe, Asia, Australia, and North America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Monteferante Foods | Vista CA | 310-740-0194 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Fort Oak | San Diego CA | 619-795-6901 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
| Monarch | Del Mar CA | 619-308-6500 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Nutmeg Bakery & Cafe 2 | Poway CA | 858-397-2922 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Jack Monaco Creative Consulting | San Diego CA | 619-318-2633 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Lumi | San Diego CA | 619-955-5750 |
| Madison | San Diego CA | 619-822-3465 |
| Huntress | San Diego CA | 619-955-5750 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Animae | San Diego CA | 619-925-7908 |
| The Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-3700 |
| Et VoilĆ ! French Bistro | San Diego CA | 619-209-7759 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| University Club | San Diego CA | 619-234-5200 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| CaliSpirit Catering | San Diego CA | 619-403-1221 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Avant | San Diego CA | 858-675-8505 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Ebullition Brew Works & Gastronomy | Carlsbad CA | 760-842-1046 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Morning Glory | San Diego CA | 619-629-0302 |
| Cardellino | San Diego CA | 619-722-3398 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Zeca Trading Co. | San Diego CA | 619-410-1576 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Ron Oliver | San Diego | 619-295-3172 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Busy Bee Cook For Me | San Diego CA | 858-405-5372 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Vista Valley | Vista CA | 760-758-2800 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Well Fed | San Diego CA | 619-799-3675 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Sbicca | Del Mar CA | 858-481-1001 |
| The Joint | San Diego CA | 619-222-8272 |
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.| Tasty Kitchen |
|
Brown Beech Mushroom and Chicken Stir Fry |
| Cook Almost Anything |
|
Truffled Potatoes with Shimeji Mushrooms |
Recently Shared
People have shared Brown Hon Shimeji Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Total Buah Segar wolter mongonsidi south jakarta
Near Jakarta, Jakarta Capital Region, IndonesiaAbout 291 days ago, 1/11/20 Sharer's comments : shimeji mushroom di total buah jakarta selatan 
Takashimaya Department Store Food Hall and Market
Takashimaya Basement Food Hall
Near Shinjuku, Tokyo, Japan035-361-1111 About 479 days ago, 7/07/19 Sharer's comments : Here in the basement Market in the Takashimaya building is an amazing assortment of fruits and vegetables grown in Japan. 
Central market of Athens-Greece š¬š·
Central Markets & Fisheries Organization S.A. / Farmers Market
Near Athens, Attiki, GreeceTzon Kennenti, Agios Ioannis Rentis https://www.okaa.gr/ About 546 days ago, 5/02/19 Sharer's comments : Korean mushrooms š 
Central market of Athens -Greece š¬š·
Central Markets & Fisheries Organization S.A. / Farmers Market
Near Athens, Attiki, GreeceTzon Kennenti, Agios Ioannis Rentis https://www.okaa.gr/ About 553 days ago, 4/25/19 Sharer's comments : Mushrooms from Korean š°š· 
Mitsuwa Marketplace
Near San Diego, CA, United StatesAbout 559 days ago, 4/19/19 |
