Raw material / 原材料Food ingredients

Shimeji (Bunashimeji)

しめじ / 本占地 (しめじ / 本占地)

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Why source from Japan

Bunashimeji indoor cultivation perfected by Hokuto Corporation et al; recent hon-shimeji partial-cultivation a Japanese R&D milestone.

Key spec

Protein 3-4% wet; beta-glucan elevated; bunashimeji vs hon-shimeji significantly different umami profile.

Typical end-product

Fresh export retail, dried mushroom blends for soup, supplement-grade beta-glucan.

At a glance

Suppliers listed
1 supplier
Typical MOQ
100 kg fresh; 10–50 kg dried
Typical lead time
4–8 weeks
Regions of origin
Nagano, Niigata, Hokkaido
Category
Food ingredients
Harvest season
Year-round (cultivation)
Japan regulatory status
Food product; cultivation-only
Japanese name
しめじ / 本占地
Romaji
しめじ / 本占地

About this ingredient

Cluster mushroom group sold under the shimeji name in Japan — primarily bunashimeji (Hypsizygus marmoreus, cultivated) and the much rarer hon-shimeji (Lyophyllum shimeji, partially cultivated since 2004). Nagano dominates cultivation; bunashimeji is the supermarket staple of the cluster category. Used in soups, stir-fries, hot pots, and increasingly in plant-based-protein retail. Distinct from existing maitake / shiitake / enoki / eringi entries.

Regulatory status

JapanFood product; cultivation-only
EUFood import
United StatesGRAS; FDA Prior Notice
ChinaGACC food facility registration

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Japanese suppliers

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Last updated: 2026-05-05

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