Food · Fermented foods
Hatake-shimeji (Lyophyllum decastes)
はたけしめじ (Hatake-shimeji)
Also known as: Hatake-shimeji, Lyophyllum decastes, 畑しめじ
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| Category | Food |
|---|---|
| Japanese labeling name | はたけしめじ |
| Common Japanese notations | はたけしめじ, 畑しめじ |
| Origin | Lyophyllum decastes shimeji mushroom; modern cultivation primarily Nagano and Niigata |
| Typical functions | Volume cultivated shimeji — versatile cooking mushroom |
| Regulatory status in Japan | Standard agricultural product labeling. Not a designated allergen. |
Hatake-shimeji (はたけしめじ / 畑しめじ) is a Lyophyllum decastes shimeji mushroom variety, cultivated primarily in Nagano and Niigata. Volume cooking mushroom.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh hatake-shimeji retail
What it is
Lyophyllum decastes shimeji variety.
Typical uses in Japanese products
Stir-fry, soup, hot pot.
For OEM: fresh retail.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — はたけしめじ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.