Food · Fermented foods
Hon-shimeji (True Shimeji)
ほんしめじ (Hon-shimeji)
Also known as: Hon-shimeji, True shimeji, Lyophyllum shimeji, 本しめじ
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| Category | Food |
|---|---|
| Japanese labeling name | ほんしめじ |
| Common Japanese notations | ほんしめじ, 本しめじ |
| Origin | Lyophyllum shimeji (true shimeji); historically wild-foraged but successfully cultivated since 2000s; principal modern production by Takara Bio and other major mushroom producers |
| Typical functions | Premium cooking specialty mushroom — distinctive umami profile, Kaiseki and traditional Japanese cuisine |
| Regulatory status in Japan | Standard agricultural product labeling. Not a designated allergen. |
Hon-shimeji (ほんしめじ / 本しめじ) — true shimeji (Lyophyllum shimeji) — is the premium 'true' shimeji distinct from the more common buna-shimeji (Hypsizygus marmoreus). Historically wild-foraged but successfully cultivated since the 2000s. Premium kaiseki ingredient with distinctive umami profile.
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 hon-shimeji retail (Takara Bio brand established)
What it is
Lyophyllum shimeji true shimeji, premium positioning vs common buna-shimeji.
Typical uses in Japanese products
Premium kaiseki cooking.
Soup, simmered, mixed mushroom dishes.
For OEM: premium 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 — ほんしめじ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.