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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. It’s 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 sautéing, 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 “shimeji” 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 “little nails” and Pioppini or “cluster of trees.”
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 69...
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.
Someone 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. It’s 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 sautéing, 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 “shimeji” 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 “little nails” and Pioppini or “cluster of trees.”
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.
| Ron Oliver | San Diego | 619-295-3172 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Matt Johnson | San Diego CA | 619-295-3172 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Vista Valley | Vista CA | 760-758-2800 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Monarch | Del Mar CA | 619-308-6500 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Lumi | San Diego CA | 619-955-5750 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Zeca Trading Co. | San Diego CA | 619-410-1576 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| The Joint | San Diego CA | 619-222-8272 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Semola | La Jolla CA | 858-247-9670 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Avant | San Diego CA | 858-675-8505 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Animae | San Diego CA | 619-925-7908 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| University Club | San Diego CA | 619-234-5200 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Cardellino | San Diego CA | 619-722-3398 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Huntress | San Diego CA | 619-955-5750 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Madison | San Diego CA | 619-822-3465 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Salvatore's | San Diego CA | 619-544-1865 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Mr A's | San Diego CA | 619-239-1377 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| Booze Brothers Brewing Co. | Vista CA | 760-639-8338 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Wet Stone Winebar and Cafe | San Diego CA | 619-255-2856 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Rose | San Diego CA | 619-572-7671 |
| Menya Ultra (Hillcrest) | San Diego CA | lockbox:6250 |
| Sbicca | Del Mar CA | 858-481-1001 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Miho | San Diego CA | 619-365-5655 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Rare Society | San Diego CA | 619-501-6404 |
| Marriott Marquis North Tower | San Diego CA | 619-234-1500 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Convention Center Shell | San Diego CA | 619-295-3172 |
| Nobu | San Diego CA | 619-814-4124 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.| Cooking Channel |
|
Crisp Roasted Beech Mushrooms |
Recently Shared
Someone 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.
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Total Buah Segar wolter mongonsidi south jakarta
Near Jakarta, Jakarta Capital Region, IndonesiaAbout 618 days ago, 1/11/20 Sharer's comments : shimeji mushroom di total buah jakarta selatan |
