Shimeji
Sign in to save250px|right|thumb|Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, [[king oyster mushroom and shiitake (front).]] thumb|Lyophyllum shimeji thumb|:ja:ブナピー|Bunapi (developed by Hokuto Corporation)
In the Vinony graph
Vinony's link graph records 16 inbound references to Shimeji, and connects out to Cyclocybe aegerita, Hypsizygus tessulatus and saprotrophic nutrition.
It is catalogued under topics including Edible fungi, Fungi in cultivation and Fungi of Asia.
Vinony links it to 10 Wikipedia language editions.
Wikidata facts
- Subclass of
- edible mushroom
- Has part
- mushroom
- Country of origin
- Japan
- Image
- Asian mushrooms.jpg
Show 1 more fact
- Commons category
- Shimeji
Sources (1)
via Wikidata · CC0
~4 min read
Encyclopedic overview
8 sectionsContents
- Species
- Mycorrhizal
- Saprotrophic
- Shimeji health benefits
- Culinary Use
- See also
- References
- External links
250px|right|thumb|Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, [[king oyster mushroom and shiitake (front).]] thumb|Lyophyllum shimeji thumb|:ja:ブナピー|Bunapi (developed by Hokuto Corporation)
Shimeji (Japanese: , or ) is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji (Hypsizygus tessulatus) is now widely cultivated. Shimeji is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.
Excerpted from Wikipedia’s “Shimeji” article, available under the CC BY-SA 4.0 licence.