Shimeji (Bunashimeji)
しめじ / 本占地 (しめじ / 本占地)
Pourquoi sourcer au Japon
Bunashimeji indoor cultivation perfected by Hokuto Corporation et al; recent hon-shimeji partial-cultivation a Japanese R&D milestone.
Spec clé
Protein 3-4% wet; beta-glucan elevated; bunashimeji vs hon-shimeji significantly different umami profile.
Produit fini typique
Fresh export retail, dried mushroom blends for soup, supplement-grade beta-glucan.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 kg fresh; 10–50 kg dried
- Délai typique
- 4–8 weeks
- Régions d'origine
- Nagano, Niigata, Hokkaido
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (cultivation)
- Statut réglementaire au Japon
- Food product; cultivation-only
- Nom japonais
- しめじ / 本占地
- Romaji
- しめじ / 本占地
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; cultivation-only |
|---|---|
| Union européenne | Food import |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |