Confusingly, shimeji refers to about 20 mushroom species. The hon-shimeji is regarded as the true shimeji and was first cultivated in Japan. It has a nutty, slightly sweet flavour and is good in soups, stir-fries and sauces, but is not good for eating raw. Shimeji are often sold in a dense cluster, this is how they grow. To Prepare: Cultivated mushrooms are grown on steralised mediums and cleaned before they are sent to market. They should be neither washed or peeled but simply wiped over with absorbent paper. Cut off the base. To Store: Store shemeji mushrooms in original packing and use within 4 days.
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