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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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 110...
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is easiest, three is harder.
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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.
| The LOT (Liberty Station) | San Diego CA | 619-987-9537 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Galaxy Taco | La Jolla CA | 858-228-5655 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Born & Raised (Events) | San Diego CA | 619-550-5412 |
| Toast Catering | san diego CA | 858-208-9422 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Great Maple | San Diego CA | 619-255-2282 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| La Costa Resort & Spa Diversions & Edge Pool | Carlsbad CA | 760-930-7063 |
| Born & Raised | San Diego CA | 619-550-5412 |
| UCSD Faculty Club | La Jolla CA | 858-246-2638 |
| Ebisu Sushi Bar | San Diego CA | 619-297-3119 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Fireside by The Patio | San Diego CA | 858-270-9900 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Cucina Sorella | San Diego CA | 619-281-4014 |
| Hotel Del Coronado 1500 Restaurant | Coronado CA | 619-435-6611 |
| Dominic's Table | La Jolla CA | 858-352-6811 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| Deckmans en el Mogor | Ensanada Baja | 646-188-3960 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Parakeet café | La Jolla CA | 619-578-1040 |
| Buona Forchetta | San Diego CA | 619-381-4844 |
| Gamma Phi Beta | San Diego CA | 310-634-2371 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Mr A's | San Diego CA | 619-239-1377 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Catamaran | San Diego CA | 858-488-1081 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Crush | Solana Beach CA | 858-481-2787 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Fishery | San Diego CA | 858-272-9985 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Sheraton Carlsbad Resort & Spa | Carlsbad CA | 760-827-2400 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 858-273-8440 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Exhale | Oceanside CA | 760-420-2098 |
| Rustic Root (5th & J) | San Diego | 619-232-1747 |
| The Patio on Goldfinch (Mission Hills) | San Diego CA | 619-501-5090 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Covo La Jolla | La Jolla CA | 858-246-6721 |
| Triton Boat | San Diego CA | 619-295-3172 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Enclave | Carlsbad CA | 808-554-4219 |
| Toast Carlsbad | Carlsbad CA | 858-56-8018 |
| Grossmont Union District Valhalla | San Diego CA | 619-778-0311 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| insideOUT | San Diego CA | 619-793-9221 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Panama 66 | San Diego CA | 619-702-6373 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| The Wooden Spoon | Escondido CA | 760-445-2816 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Et Voilà! French Bistro | San Diego CA | 619-209-7759 |
| Sara Polczynski (Seasoned Plates) | San Diego CA | 619-757-8924 |
| Duck Foot Brewing Company | San Diego CA | 858-433-7916 |
| Himitsu | La Jolla CA | 858-345-0220 |
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
| Buona Forchetta (Liberty Station) | San Diego CA | 619-458-9231 |
| Madison | San Diego CA | 619-822-3465 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Vista Valley | Vista CA | 760-758-2800 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Urban Solace | San Diego CA | 619-295-6464 |
| The Miller's Table | Oceanside CA | 310-694-4091 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| The Patio Marketplace | San Diego CA | 858-270-9900 |
| Parakeet Cafe- Little Italy | San Diego CA | 6192970235 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Urge Gastropub (San Marcos) | San Marcos CA | 760-555-5555 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Town & Country Terrace Cafe & Market | San Diego CA | 619-291-7131 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Fourpenny House | La Mesa CA | 619-606-2028 |
| University Club | San Diego CA | 619-234-5200 |
| Monteferante Foods | San Diego CA | 310-740-0194 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Circa Restaurant | San Diego CA | 619-269-9152 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Clara Carlsbad | Carlsbad CA | 760-470-9143 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Stone Brewing Company Tap Room | San Diego CA | 619-727-4452 |
| Sheraton Carlsbad - 7 Mile | Carlsbad CA | 760-827-2400 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Saska's Steak & Seafood | San Diego CA | 858-488-7311 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| West Coast Tavern | San Diego CA | 619-295-1688 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Lauberge Del MarLauberge | Del Mar CA | 858-259-1515 |
| The Joint | San Diego CA | 619-222-8272 |
Recipe Ideas
Recipes that include Brown Hon Shimeji Mushrooms. One
is easiest, three is harder.| Cook Almost Anything |
|
Truffled Potatoes with Shimeji Mushrooms |
| Tasty Kitchen |
|
Brown Beech Mushroom and Chicken Stir Fry |
