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]
Hypsizygus marmoreus is a synonym of Hypsizygus tessulatus. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co., Ltd. in 1972 as hon-shimeji and the production started in 1973 in Japan.[10] Now, several breeds are widely cultivated and sold fresh in markets.[citation needed]
Bunapi-shimeji (ブナピー), known in English as the white beech or white clamshell mushroom.[citation needed]
Bunapi was selected from UV-irradiated buna-shimeji ('hokuto #8' x 'hokuto #12') and the breed was registered as 'hokuto shiro #1' by Hokuto Corporation.[11][12]
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]
