Shimeji (Japanese language：シメジ, 占地) is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.
--Dashi (出汁, だし) is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi ...
JAPANESE HOME COOKING: Rice cooked in dashi with scallops and shimeji
Rice cooked in dashi with scallops and shimeji (Photo by Katsumi Oyama)