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Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Home » Ingredients, Roots, Vegetables

Shimeji Japanese Mushrooms

Submitted by on December 1, 2012 – 8:22 amOne Comment | 12,400 views

Ingredient Name:  Shimeji Mushrooms

Traditional Chinese Name: 日本蘑菇 (rìběn mógu)

What is this?

  • This is a mushroom native to East Asia and is a group of mushrooms which are widely cultivated
  • There are a variety of mushrooms that belong to this family (Mycorrhiza, Saprotroph, Hatake-Shimeji)
  • As a raw mushroom, the taste is slightly bitter
  • The texture is firm and slightly crunchy with a slightly nutty flavor when cooked (which ultimately translates into the soup taste)
  • Commonly used in stir-fried foods, soups, stews and sauces

How do I prepare it?

  • Cut off the bottom roots (which hold the mushrooms in a bunch)
  • Wash thoroughly before use

Where can I buy this?

  • You can purchase this fresh from most Asian supermarkets
  • It is also available in Hong Kong wet marts

What is the cost?

  • In Hong Kong, a pack of 150g mushrooms costs $20 HKD

Any benefits?

  • Shimeji mushrooms contains antifungal and antibiotic compounds
  • They are low in calories, contain no fat and readily available (considered a lean protein)
  • Most variety of mushrooms contain good-for-your-bladder selenium
  • They are rich in Calcium, Iron, Potassium and Copper

Any precautions?

  • Shimeji mushrooms should always been cooked as eating it raw is a little bitter, difficult to digest and they are traditionally not meant to be eaten raw

 

One Comment »

  • They are much more commonly known in China as 真姬菇 (zhēn jī gū) or 玉皇菇 (yù huáng gū). I’ve never heard them being called 日本蘑菇 (rìběn mógu) which just means Japan Mushrooms.

    Another version is the Jade Gill Mushroom (海鲜菇 hǎi xiān gū), a type of shimeji which does not grow in clumps, bt which grow individually.

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