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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 61...
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.
| Food Buzz: History of Mushrooms | Listen |
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.
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Madison | San Diego CA | 619-822-3465 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Monteferante Foods | Vista CA | 310-740-0194 |
| Lumi | San Diego CA | 619-955-5750 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| CaliSpirit Catering | San Diego CA | 619-403-1221 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Monarch | Del Mar CA | 619-308-6500 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Nutmeg Bakery & Cafe 1 | San Diego CA | 858-405-2401 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Harmony Cuisine 2B1 | San Diego CA | 248-977-7627 |
| Bo Beau Kitchen-La Mesa | La Mesa CA | 619-850-9036 |
| Wet Stone Winebar and Cafe | San Diego CA | 619-255-2856 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| University Club | San Diego CA | 619-234-5200 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Avant | San Diego CA | 858-675-8505 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Rare Society | San Diego CA | 619-501-6404 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Huntress | San Diego CA | 619-955-5750 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Miho | San Diego CA | 619-365-5655 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Cardellino | San Diego CA | 619-722-3398 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Animae | San Diego CA | 619-925-7908 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Ron Oliver | San Diego | 619-295-3172 |
| Menya Ultra (Hillcrest) | San Diego CA | |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Booze Brothers Brewing Co. | Vista CA | 760-639-8338 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Storyhouse Spirits | San Diego CA | 801-949-5955 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| The Joint | San Diego CA | 619-222-8272 |
| Zeca Trading Co. | San Diego CA | 619-410-1576 |
| Nobu | San Diego CA | 619-814-4124 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is
easiest, three is harder.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.
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Total Buah Segar wolter mongonsidi south jakarta
Near Jakarta, Jakarta Capital Region, IndonesiaAbout 527 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 715 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. |
