Shimeji Mushroom (Beech Mushroom),China SYXF price supplier

Buna-shimeji ( beech shimeji), Hypsizygus tessellatus, also known in English as the Brown Beech or Brown Clamshell Mushroom

Hypsizygus marmoreus is a synonym of Hypsizigus tessellatus. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co., Ltd. In 1972 as hon-shimeji and the production started in 1973 in Japan. Now, several breeds are widely cultivated and sold fresh in markets.

Shimeji should always be cooked: It is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji Mushrooms can be sauted as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soup, nabe and takikomi gohan.

Shimeji: Latin name Hypsizigus Marmoreus, or Bunashimeji in Japan.

Hypsizgus marmoreus, also known as Beech mushroom, or Bunashimeji, is a popular specialty mushroom. We are the largest producer of Beech mushroom in China, with most advanced producing line and best quality in China.

Specification: 150g retail bag.
Packing: Inner 150g/tray; Outer by foram box or ctns; 3kg/6kg net each.
Supplying: 2000 tons/year.

HS Code: 07095990
Trademark: SYXF
Origin: Shanghai China
Packing: 150g retail package
Min. Order: 300kgs
Transportation: Air / sea