Rice cooked in dashi with scallops and shimeji

Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front).

Lyophyllum shimeji

Bunapi (Hokto Ltd. develops)

Shimeji (Japanese language：シメジ, 占地) is a group of edible mushrooms native to East Asia, but also found in northern Europe.^[1] 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.^[2]

Contents

[hide]

• 1 Species
• 2 Cooking
• 3 See also
• 4 References
• 5 External links

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Dashi - Wikipedia, the free encyclopedia

en.wikipedia.org/wiki/Dashi - 頁庫存檔 - 翻譯這個網頁

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

2011/10/27

Rice cooked in dashi with scallops and shimeji (Photo by Katsumi Oyama)

Rice cooked in dashi with other ingredients can take center stage on the dining table, complete with soup and a side dish.