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Shimeji Japanese Mushrooms




Hypsizygus tessellatus

Common names

Shimeji, Beech mushroom, Clamshell mushroom.


Savory, nutty, umami flavor, with slightly sweet and buttery notes.


Sautéed, in stri-fry, in soups, with noodles, in hot-pots or in tempura.

Size, texture & Color

10 cm in lenght and 2 cm diameter for the semi-thick stem. Rounded caps
Slightly crunchy texture.
Ivory to cream-colored.

Health benefits

Shimeji is known for its high therapeutic value with significant antioxidant, anti-inflammatory, immunomodulatory, anti-tumor, anti-aging, and cholesterol-lowering properties

History and culture

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. Now, several breeds are widely cultivated and sold fresh in markets.

The little button-shaped shimeji mushrooms, especially buna shimeji, which is named after a wild variety that grows at the base of dying beech trees, are becoming more common in the west and are almost as well-known as shiitake mushrooms. Buna shimeji grows in tightly packed bunches.

Shimeji Mushrooms

Growing infos.

Incubation & fruiting temperature

Incubation at 20-24°C - Fruiting best at 13-18 °C

Preffered substrate

Hardwood sawdust supplemented.

Innoculation to fruiting time

2 weeks in incubation, add up 1 week for the fruiting body to reach maturity.

Yield & number of flushes

Good. 2 - 3 flushes three weeks apart.