The appeal and how to use shimeji: Introducing the secrets of its deliciousness and a variety of recipes!

What kind of mushroom is shimeji?

Shimeji mushrooms are essential to Japanese dining tables, but there are some surprising facts hidden in the "shimeji" that is available on the market. What many people call "honshimeji" is actually not a natural shimeji, but a cultivar of other mushrooms. Natural shimeji is a rare species that grows naturally in forests of broad-leaved trees, and due to its rarity, it can only be found in high-class restaurants. This natural shimeji mushroom is small and has a dark, dark texture, and has a short shaft and a moist texture. On the other hand, commercially available cultivated shimeji mushrooms are light brown in size and have a dry texture.

Nutrition and health benefits of shimeji mushrooms

Shimeji is a low-energy food with little caloric content, but is known for its high nutritional value. It is particularly rich in amino acids, making it highly flavorful. These ingredients add depth and flavor when using shimeji mushrooms in a variety of dishes.

Recipe ideas that make use of shimeji

Shimeji is suitable for a variety of dishes, both in Japanese, Western and Chinese. Here we will introduce some simple and delicious recipes that use shimeji mushrooms.

Marinated Shimeji: A perfect recipe for a staple dish

Shimeji is rich in Japanese dining tables thanks to its unique texture and flavor. This time, we will introduce a simple and delicious marinade recipe using shimeji mushrooms. This recipe is made with vegetables such as shiitake mushrooms, enoki mushrooms, peppers and other vegetables, and is refreshingly finished with white wine. It can also be used as a staple dish and add color to your daily meals.

Ingredients (for 4 people)

• Shimeji: 1 pack
• Raw Shiitake: 6 pieces
• Enokki only: 1 pack
• Red peppers: 2
• Thin onions: 2-3
• White wine: 2 tablespoons
• Salt: a little

How to make it

1. the prepared
   shimeji mushrooms and loosen them into pieces. Cut the raw shiitake mushrooms into ginkgo trees, except for the shaft, and cut the roots of the enoki mushrooms into half lengths. Remove the seeds and slurping of the peppers and cut into 5-6mm wide.
2. prepared
   ingredients in a heat-resistant container, add white wine and a little salt and mix. Cover with plastic wrap and heat in the microwave (600W) for 3 minutes.
3. Make the marinade liquid:
   Make a marinade liquid made from a mixture of vinegar, sake, soy sauce, and mirin.
4. marinade
   liquid to the microwave heated ingredients and mix well. Chill in the fridge and mix the thin leeks cut into 2cm lengths to finish off. It's also delicious if you like it with thin slices of lemon.

This marinated shimeji mushroom is characterized by its light and refreshing taste. It is also convenient as a staple dish and can be used as an accent for various main dishes. Please try incorporating it into your everyday dining table.