![]() ![]() Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw. Hon-shimeji is difficult to cultivate but other species such as buna-shimeji (picture above) and bunapi-shimeji (with white cap) are now widely cultivated in the US and Europe. The most common varieties enjoyed in Japanese cuisine includes hon-shimeji, buna-shimeji, and bunapi-shimeji. Characterized by their long stems and petite globular caps, there are over 20 species of shimeji mushrooms. Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. ![]()
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