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.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh hon-shimeji retail (Takara Bio brand established)
Ingredient profile
Lyophyllum shimeji true shimeji, premium positioning vs common buna-shimeji.
OEM applications
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. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- Wild: September – October; cultivated: year-round
- Peak supply
- Cultivated supply year-round
- Off-season
- Wild has very narrow window
Source: 農林水産省 特用林産物統計. ホンシメジ (Lyophyllum shimeji) wild is rare; commercial supply is mostly cultivated 本シメジ since the 2000s breakthrough by Takara Shuzo.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 4°C, ~85% RH; frozen −20°C for processed stock
- Conditions
- Perforated package; avoid moisture build-up
- Shelf life
- Fresh 7–10 days at 4°C
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Cultivated supply: Nagano, Niigata, Hokkaido (Takara Shuzo introduced commercial production in 2004)
- Import dependence
- Domestic cultured supply meets demand; wild gathered supply negligible
農林水産省 特用林産物統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Halal | Inherent | |
| Kosher | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Hon-shimeji (True Shimeji)?
- 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.
- What is the regulatory status of Hon-shimeji (True Shimeji) in Japan?
- Standard agricultural product labeling. Not a designated allergen.
- What products typically use Hon-shimeji (True Shimeji)?
- Fresh hon-shimeji retail (Takara Bio brand established)
- Where does Hon-shimeji (True Shimeji) come from?
- Lyophyllum shimeji (true shimeji); historically wild-foraged but successfully cultivated since 2000s; principal modern production by Takara Bio and other major mushroom producers
- What is the INCI / JSCI labeling name for Hon-shimeji (True Shimeji)?
- JSCI: ほんしめじ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.