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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 tessellatus' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Mushrooms
{{disambiguation ...
Asian may refer to: * Items from or related to the continent of Asia: ** Asian people, people in or descending from Asia ** Asian culture, the culture of the people from Asia ** Asian cuisine, food based on the style of food of the people from Asia ** Asian (cat), a cat breed similar to the Burmese but in a range of different coat colors and patterns * Asii (also Asiani), a historic Central Asian ethnic group mentioned in Roman-era writings * Asian option, a type of option contract in finance * Asyan, a village in Iran See also * * * East Asia * South Asia * Southeast Asia * Asiatic (other) Asiatic refers to something related to Asia. Asiatic may also refer to: * Asiatic style, a term in ancient stylistic criticism associated with Greek writers of Asia Minor * In the context of Ancient Egypt, beyond the borders of Egypt and the cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takara Shuzo
is a Japanese company based in Kyoto. The company is mainly involved in the production of beverages, food, printing and medical supplies. Divisions Takara Bio Clontech Laboratories was acquired from BD Biosciences in 2005. In 2007, Clontech was involved in litigation with Invitrogen over patents for RNase H minus reverse transcriptase. Subsidiaries of Takara Bio Inc. include Takara Bio USA (formerly Clontech Laboratories), a Mountain View, California-based manufacturer of kits, reagents, instruments, and services for biological research, as well as regional subsidiaries in Europe, Korea, China, and India. The main offices of Takara Bio USA moved to San Jose in August 2021. Takara Shuzo Takara Shuzo Co. produces sake, other beverages, and seasonings. This division comprises the original business; the holding company including it was formed in 2001. Takara Shuzo also owns the Tomatin distillery Tomatin distillery is a single malt Scotch whisky distillery in the village of ... [...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 as bre ... [...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 dis ... [...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 cuisine, Japanese steamboat (food), 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 Furniture, 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 sauce, tare'') to enjoy the taste of the ingredients themselves; and stro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agrocybe Aegerita
''Cyclocybe aegerita'', also called'' Agrocybe cylindracea'', ''Agrocybe aegerita'' or ''Pholiota aegerita'',Mariano García Rollán''Cultivo de setas y trufas'' pg. 167, MUNDI-PRENSA (2007), is a mushroom in the genus ''Cyclocybe'' which is commonly known as the ''poplar mushroom'', or ''velvet pioppini'' (Chinese: ''cha shu gu'', 茶树菇, literally "Tea Tree Mushroom"). In Japan, it is called '' Yanagi-matsutake'' (Japanese:柳松茸). Description It belongs to the white rot fungi and is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of . Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores. When very young, its colour may be reddish-brown and later turn to a light brown col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Poplar Mushroom
''Cyclocybe aegerita'', also called'' Agrocybe cylindracea'', ''Agrocybe aegerita'' or ''Pholiota aegerita'',Mariano García Rollán''Cultivo de setas y trufas'' pg. 167, MUNDI-PRENSA (2007), is a mushroom in the genus ''Cyclocybe'' which is commonly known as the ''poplar mushroom'', or ''velvet pioppini'' (Chinese: ''cha shu gu'', 茶树菇, literally "Tea Tree Mushroom"). In Japan, it is called '' Yanagi-matsutake'' (Japanese:柳松茸). Description It belongs to the white rot fungi and is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of . Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores. When very young, its colour may be reddish-brown and later turn to a light brown col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Velvet Pioppini
''Cyclocybe aegerita'', also called'' Agrocybe cylindracea'', ''Agrocybe aegerita'' or ''Pholiota aegerita'',Mariano García Rollán''Cultivo de setas y trufas'' pg. 167, MUNDI-PRENSA (2007), is a mushroom in the genus ''Cyclocybe'' which is commonly known as the ''poplar mushroom'', or ''velvet pioppini'' (Chinese: ''cha shu gu'', 茶树菇, literally "Tea Tree Mushroom"). In Japan, it is called '' Yanagi-matsutake'' (Japanese:柳松茸). Description It belongs to the white rot fungi and is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of . Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores. When very young, its colour may be reddish-brown and later turn to a light brown col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Velvet Pioppino
''Cyclocybe aegerita'', also called'' Agrocybe cylindracea'', ''Agrocybe aegerita'' or ''Pholiota aegerita'',Mariano García Rollán''Cultivo de setas y trufas'' pg. 167, MUNDI-PRENSA (2007), is a mushroom in the genus ''Cyclocybe'' which is commonly known as the ''poplar mushroom'', or ''velvet pioppini'' (Chinese: ''cha shu gu'', 茶树菇, literally "Tea Tree Mushroom"). In Japan, it is called '' Yanagi-matsutake'' (Japanese:柳松茸). Description It belongs to the white rot fungi and is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of . Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 micrometres. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores. When very young, its colour may be reddish-brown and later turn to a light brown col ... [...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 bot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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