Shimeji (Bunashimeji)
しめじ / 本占地 (しめじ / 本占地)
Por qué hacer sourcing en Japón
Bunashimeji indoor cultivation perfected by Hokuto Corporation et al; recent hon-shimeji partial-cultivation a Japanese R&D milestone.
Spec clave
Protein 3-4% wet; beta-glucan elevated; bunashimeji vs hon-shimeji significantly different umami profile.
Producto final típico
Fresh export retail, dried mushroom blends for soup, supplement-grade beta-glucan.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg fresh; 10–50 kg dried
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Nagano, Niigata, Hokkaido
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (cultivation)
- Estado regulatorio en Japón
- Food product; cultivation-only
- Nombre japonés
- しめじ / 本占地
- Romaji
- しめじ / 本占地
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; cultivation-only |
|---|---|
| Unión Europea | Food import |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |