|
Hypsizygus Tessellatus
''Hypsizygus tessulatus'', the beech mushroom, is an edible mushroom native to East Asia. It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets. In nature, these are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name. Cultivated versions are often small and thin in appearance and popular in many nations across the world. Two commercial variations, both originating from Japan, are known: * ''Buna-shimeji'' ( :ja:ブナシメジ), wild type brown coloration. Known as brown beech mushroom, beech mushroom, brown clamshell mushroom; * ''Bunapi-shimeji'' ( :ja:ブナピー) is a white UV-induced mutant of the former, known as white beech mushroom, white clamshell mushroom. The original strain is registered by Hokto Corporation. This fungus may be confused with '' Hypsizygus ulmarius'', which grows on elm. A radical alternative view based on ITS DNA barcoding is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mount Hotaka (Gunma)
Mount Hotaka (武尊山 Hotakayama, 上州武尊山 Joshu Hotakayama) is a stratovolcano with its highest peak at the altitude of 2,158m. It is located near Minakami-machi, Kawaba Village, and Katashina Village in the Gunma Prefecture. In order to distinguish it from Mount Hotakadake in the Northern Alps, it is also called as Joshu Hotakayama(上州武尊山). This mountain has been selected as one of " 100 Famous Japanese Mountains" and the "New 100 Famous Flower of Japanese Mountains". Peaks * Okihotaka (沖武尊 2,158m, main peak） * Nakanodake (中ノ岳 2,144m） * Ienokushi (家ノ串 2,103m） * Maehotaka (前武尊 2,040m） * Kengamine (剣ヶ峰 2,083m） * Kengamineyama (剣ヶ峰山 2,020m） * Shishikogahanayama (獅子ヶ鼻山1,875m） * Nishimine (西峰 1,871m) See also *List of volcanoes in Japan This is a list of active and extinct volcanoes in Japan. An Orange background indicates a volcano considered active by the Japan Meteorological Agency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi Described In 1791
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''true fun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Fungi
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyophyllaceae
The Lyophyllaceae is a family of fungi in the order Agaricales. A 2008 estimate indicated eight genera and 157 species; , the Catalog of Life lists 13 genera in the family. Lyophyllaceae was circumscribed by mycologist Walter Jülich in 1981. Some species are popular as edible fungi, such as the brown beech mushroom '' Hypsizygus tessellatus'' and '' Lyophyllum shimeji''. Genera The family currently includes the following genera: *'' Asterophora'' *'' Blastosporella'' *'' Calocybe'' *'' Calocybella'' *''Gerhardtia'' *'' Hypsizygus'' *'' Lyophyllopsis'' *''Lyophyllum'' *'' Myochromella'' *'' Ossicaulis'' *'' Rugosomyces'' *'' Sagaranella'' *''Tephrocybe'' *'' Tephrocybella'' *''Termitomyces'' *'' Termitosphaera'' See also *List of Agaricales families The Agaricales are an order of fungi in the class Agaricomycetes (division Basidiomycota). It is the largest group of mushroom-forming fungi, and includes more than 400 genera and over 13,000 species. Molecular phylogenetics an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shimeji
''Shimeji'' ( Japanese: , or ) 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'' ('' Hypsizygus tesselatus'') is now widely cultivated. ''Shimeji'' is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Species Several species are sold as ''shimeji'' mushrooms. All are saprotrophic except ''Lyophyllum shimeji''. ;Mycorrhizal * ''Hon-shimeji'' (), '' Lyophyllum shimeji'' :The cultivation methods have been patented by several groups, such as Takara Bio and Yamasa, and the cultivated ''hon-shimeji'' is available from several manufacturers in Japan. ;Saprotrophic * ''Buna-shimeji'' (, lit. beech shimeji), '' Hypsizygus tessellatus'', also known in English as the brown beech or brown clamshell mushroom :''Hypsizygus marmoreus'' is a synonym of ''Hypsizygus tessella ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medicinal Mushrooms
Medicinal fungi are fungi that contain metabolites or can be induced to produce metabolites through biotechnology to develop prescription drugs. Compounds successfully developed into drugs or under research include antibiotics, anti-cancer drugs, cholesterol and ergosterol synthesis inhibitors, psychotropic drugs, immunosuppressants and fungicides. History Although fungi products have long been used in traditional medicine, the ability to identify beneficial properties and then extract the active ingredient started with the discovery of penicillin by Alexander Fleming in 1928. Since that time, many potential antibiotics were discovered and the potential for various fungi to synthesize biologically active molecules useful in various clinical therapies has been under research. Pharmacological research identified antifungal, antiviral, and antiprotozoan compounds from fungi. ''Ganoderma lucidum'', known in Chinese as líng zhī ("spirit plant"), and in Japanese as mannentake ("10,0 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Ingredients
The following is a list of ingredients used in Japanese cuisine. Plant sources Cereal grain *Rice **Short or medium grain white rice. Regular (non-sticky) rice is called ''uruchi-mai''. **Mochi rice ( glutinous rice)-sticky rice, sweet rice ** genmai (brown rice) **rice bran (''nuka'') - not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables **arare - toasted brown rice grains in genmai cha and chazuke nori **''kome-kōji'' - ''Aspergillus'' cultures **''sake kasu'' **''sake'' * awa (''mochi awa'') * ''oshimugi'' (barley) Flour *katakuri starch - an alternative ingredient for potato starch *kinako - soybean flour/meal * kibi (millet) flour * konnyaku starch powder * kudzu starch *Rice flour (''komeko'') **' **' **' **', semi-cooked rice dried and coarsely pulverized; used as alternate breading in ''domyoji age'' deep-fried dish, also used in Kansai-style sakuramochi confection. Medium fine ground types are called and used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takikomi Gohan
''Takikomi gohan'' (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of ''takikomi gohan'' are cooked with the rice. This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish. Since this dish contains nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes. History was created during the Nara period. Rice was scarce then, so people conserved rice by adding millet or other cerials, wild vegetables, yam or Japanese radish, creating an early form of called . During the Muromachi period, became popular, turned into a dish called using ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot". Description Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Because of that, Nabe is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dash ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
DNA Barcoding
DNA barcoding is a method of species identification using a short section of DNA from a specific gene or genes. The premise of DNA barcoding is that by comparison with a reference library of such DNA sections (also called " sequences"), an individual sequence can be used to uniquely identify an organism to species, just as a supermarket scanner uses the familiar black stripes of the UPC barcode to identify an item in its stock against its reference database. These "barcodes" are sometimes used in an effort to identify unknown species or parts of an organism, simply to catalog as many taxa as possible, or to compare with traditional taxonomy in an effort to determine species boundaries. Different gene regions are used to identify the different organismal groups using barcoding. The most commonly used barcode region for animals and some protists is a portion of the cytochrome ''c'' oxidase I (COI or COX1) gene, found in mitochondrial DNA. Other genes suitable for DNA barcoding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypsizygus Ulmarius
''Hypsizygus ulmarius'', also known as the elm oyster mushroom, and less commonly as the elm leech, elm ''Pleurotus'', is an edible fungus. It has often been confused with oyster mushrooms in the '' Pleurotus'' genus but can be differentiated easily as the gills are either not decurrent or not deeply decurrent. While not quite as common as true oyster mushrooms, they have a wide range globally in temperate forests. The mushrooms and vegetative hyphae of this species have been studied in recent years for their potential benefits to human health, and mycoremediation. Taxonomy and phylogeny The taxonomic name of ''H. ulmarius'' means both “high up” (''Hypsi''-) and “yoke” (-''zygus''), referring to where the mushroom can be found attached to its host tree. The species name refers to elm (''Ulmus'' spp.), a tree the fungus commonly grows on. This species was first described in 1791 as ''Agaricus ulmarius'' by Jean Baptiste Francois Pierre Bulliard, a French physician and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
