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White Hon Shimeji Mushrooms
Inventory, 24 ct : 27.91
This item was last sold on : 12/09/23
Description/Taste
White 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 pure white, pale, smooth, and crisp. The ivory stems are slender, averaging 5-7 centimeters in height, and connect to a thick, white, inedible base. White Hon Shimeji mushrooms have an almond-like aroma and a sharp, bitter flavor when fresh. When cooked, the texture is crunchy with a buttery and nutty, shellfish flavor.
Seasons/Availability
White Hon Shimeji mushrooms are available year-round.
Current Facts
White Hon Shimeji mushrooms, botanically classified as Hypsizygus marmoreus, are edible mushrooms native to Eastern Asia and are members of the Tricholomataceae family. Also known as the White Beech mushroom, Alba Beech, Alba Clamshell, and White Clamshell, Hon Shimeji mushrooms are known as Buna Shimeji in Japan, which translates to “beech mushroom.” The word “shimeji” is used by the Japanese to refer to at least twenty different species of mushrooms and is paired with other words describing the particular variety. White Hon Shimeji mushrooms are an albino strain of the brown hon shimeji and grow on hardwood trees, most often beech trees. In the west, they can be found on poplar trees. Cultivated White 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. White Hon Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and firm texture for use in soups, stews, and stir-fries.
Nutritional Value
White Hon Shimeji mushrooms contain iron, zinc, copper, potassium, thiamin, pantothenic acid, and riboflavin. It’s important to note that uncooked White Hon Shimeji mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked.
Applications
White 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. Before cooking, the mushrooms should be lightly brushed to remove dirt and debris. They should not be washed as the mushrooms are porous and too much water will change the texture. White Hon Shimeji mushrooms can be incorporated into different cuisines including European and Asian and hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, stir-fries, rice dishes, flatbreads, and sauces. White Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood such as hearty fish or scallops, steak, white wine, dried chili pepper, Chinese five spice, soy sauce, rice wine vinegar, mirin, sake, peanut oil, miso, ginger, garlic, shallots, lemons, duck fat, leeks, potatoes, tomato sauce, tarragon, coriander, and rosemary. They will keep up to ten days when stored in a loose paper bag in the refrigerator.
Ethnic/Cultural Info
White Shimeji mushrooms are one of the most popular mushrooms in China and Japan and were bred in Hokuto, Japan. Considered a Hokuto trademark and developed from the brown hon shimeji, the White Hon Shimeji mushroom was created for its unique pale hues, crunchy texture, and nutty flavor. In Asia, they are most commonly used in soups or are sautéed and mixed into vegetables and stir-fries.
Geography/History
White Hon Shimeji mushrooms were created from brown hon shimeji mushrooms which were patented in 1972 by the Takara Shuzo Company. Today White Hon Shimeji mushrooms are found 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.
| Nick & G's Restaurant | Rancho Santa Fe CA | 858-771-1871 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| The Remy | San Diego CA | 619-886-1358 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Ron Oliver | San Diego | 619-295-3172 |
| Busy Bee Cook For Me | San Diego CA | 858-405-5372 |
| Burning Beard | El Cajon CA | 619-884-4716 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Paradisaea Bar | La Jolla CA | 732-915-6669 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Javier Plascencia | Bonita CA | 619-295-3172 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| The Switchboard Restaurant and Bar | Oceanside CA | 442-266-2781 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Camino Riviera | San Diego CA | 619-685-3881 |
| Cosecha Local | 646-132-5944 | |
| Revolution Roasters | Oceanside CA | 760-330-6827 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| The Joint | San Diego CA | 619-222-8272 |
| Prager Brothers Artisan Bread | Carlsbad CA | 760-445-9536 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| University Club | San Diego CA | 619-234-5200 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Madison | San Diego CA | 619-822-3465 |
| Sycuan Casino - Bull & Bourbon | El Cajon CA | 619-445-6002 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Jack Monaco Creative Consulting | San Diego CA | 619-318-2633 |
| Nobu | San Diego CA | 619-814-4124 |
| Vista Valley | Vista CA | 760-758-2800 |
| The Shores | La Jolla CA | 858-459-8271 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Animae | San Diego CA | 619-925-7908 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Avant | San Diego CA | 858-675-8505 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Alila Marea Beach Resort (Banquets) | Encinitas CA | 805-539-9719 |
| Lumi | San Diego CA | 619-955-5750 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Black Radish | San Diego CA | 619-775-7412 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Herb & Wood | San Diego CA | 520-205-1288 |
Recipe Ideas
Recipes that include White Hon Shimeji Mushrooms. One
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