How Long To Cook Shimeji Mushroom
How To Cook Shimeji Mushroom

Shimeji Mushroom, Truffle and Shiitake

Shimejis are little characters (desktop buddies or mascots) who play around in your windows of Google Chrome (web browser) or Chrome OS, while you are browsing the internet. Pick up a shimeji with the mouse pointer, drag them around, and drop them where you want. They walk, crawl, and climb all over your screen and interact with elements on web. Shimeji mushroom There is a saying that “matsutake mushrooms have the best aroma and shimeji mushrooms have the best taste.” Tasty and crispy, shimeji mushrooms are edible fungi with a good shape and color and are rich in glutamate. Shimeji Mushroom Interesting Fact “The flagrance of matsutake and taste of shimeji” is a popular saying that shows the highly praised flavor of shimeji mushrooms. The specific shimeji mushroom that is being referred in the saying is called Hon Shimeji. This type of shimeji is. Bunapi-shimeji’s have a bitter taste when consumed raw.However, proper preparation makes them a delicious addition to many meals and easier to digest. The cooked white beech mushroom has a firm, slightly crunchy texture and a nutty flavor. Shimeji is a term used to refer to a group of mushrooms with similar flavor profiles used in Japanese cuisine. These mushrooms are native to East Asia and they can also be found in some parts of Europe. Shimeji mushrooms are often available from Asian grocery stores in both fresh and dried form, and they can sometimes be purchased at supermarkets.

Shimeji Mushroom, Truffle and Shiitake are critical members of the mushroom group. If these ingredients can be preserved for a long period while maintaining freshness, than the conservation cost and waste amount can be reduced and improvements can be made.Therefore, we have test froze different mushrooms at the Mita Exhibition Hall. I will introduce the results of the test freeze, what to consider and interesting facts about each mushrooms.

Shimeji Mushroom

Interesting Fact

“The flagrance of matsutake and taste of shimeji” is a popular saying that shows the highly praised flavor of shimeji mushrooms. The specific shimeji mushroom that is being referred in the saying is called Hon Shimeji. This type of shimeji is difficult to circulate and is rarely seen in the market.

Of course, normal shimeji mushrooms are delicious, and tastes phenomenal in soups. It is also a popular ingredient for vegetable stew. The seasonal period shimeji mushrooms are available is between October and November. This two month period is when the most delicious and affordable shimeji mushrooms are available. It is said that the more a shimeji mushroom looks like a plump looking umbrella, the more delicious it tastes. The shimeji mushrooms often sold at convenience stores are seen year round. However, with the normal method of preservation, the ingredient is damaged, and freezing it will drop the flavor quality.

During this experiment, we tested the two hypothetical questions written below.

1：Will the taste deteriorate if preserved with a Flash Freezer?
2：Will the market value stay the same if the content is preserved for display purposes?

Shimeji Nutrient Table

First, we would like to look at the nutriient information. This is the information of the ingredient with serving size of approximately 4 oz(100g).

Calories	18
Carbohydrates	5.0 g
Protein	2.7 g
Fat	0.6 g
Ember content	0.9 g
Dietary Fiber	3.7 g
Content’s Water Percentage	90.8 g　(90.8%)
Vitamin B1	0.16 mg
Vitamin B2	0.16 mg
Vitamin C	7 mg
Vitamin B6	0.08 mg
Folic Acid	28 μg
Pantothenic Acid	0.86 mg
Potassium	380mg
Calcium	1 mg
Magnesium	11 mg

The water moisture is quite high at 90.8%

Shimeji Mushroom Test Freeze Results

This time, we test froze and compared between the air based freezer and liquid based freezer. While the taste/flavor remained the same for both freezers, the shape and structure of the content changed. Therefore, it would be difficult to sell frozen shimeji mushrooms.

However, there was relatively no difference in flavor, and can still be used as a ingredient for cooking a meal. When comparing the appearances of both shimeji mushrooms, the air based frozen content seemed to have maintained the original shape better. Therefore, the air based freezer is recommended when it comes to freezing shimeji mushrooms. The results of this test freeze can be concluded as follow:

The texture of frozen shimeji mushrooms may change, but the taste stays the same. Therefore, it is difficult to preserve for displaying purposes, but can be used for cooking. If restaurants utilized flash freezers then the mushrooms can be preserved for cooking, reducing the total wastes and losses.

Shiitake

Next is the shiitake.

Interesting Fact

shiitake is rich in glutting acid and ungulates which are well known for flavor component. Often used as a base for soup, this mushroom is commonly used by the Japanese people. The texture and flagrance is very unique, and individuals often love or hate this special mushroom.

There are two types of Shiitake「Raw」and「Dried」

Raw Shiitake

This type can be battered, used as soup base, steamed, placed in sushi and stewed. Because freshness is easily lost, it is essential to preserve carefully. When purchasing from the grocery store, please check for these 2 things.

The inner portion of the “umbrella” has not turned brown
The content has not perspired excessively.

Additionally, when unpacking the content, it is dangerous if contents have high concentration of odor. If the ingredient emits such characteristics, it is recommended not to consume the content.

Dried Shiitake

Dried shiitake refers to shiitake mushroom that has been clinically dehydrated. When dried, the flavor content and flagrance of shiitake mushrooms increase.

However, please remember to soak in water before consumption. Normally, the content will soak back up in an hour or two, depending on how it is cut. By soaking in the water for over 24 hours, a very delicious shiitake mushroom can be prepped. The prepped shiitake can be simmered or used as soup base. When content is being precooked, the returned liquid soup that comes out can also be used. By putting out in the sun, the amount of Vitamin D2 increases.

Can this shiitake be preserved for display and cooking purposes? Again, we will share the comparison results between the liquid based and air based method.

First we will share the Nutrient table.

Shiitake Nutrient Table 3～4 oz (100g)

Calories	18
Content’s Water Percentage	91.0 g
Protein	3g
Vitamin D	2.1μg
Fat	0.4g
Ember content	0.7 g
Dietary Fiber	3.5g
Carbohydrate	4.9g
Potassium	280mg
Vitamin B1	0.1mg
Calcium	3mg

Other than the moisture, mushrooms also have high amounts of dietary fiber. The dietary fiber contains many water-soluble components. This water soluble dietary fiber can protect the human body from diabetes, high blood pressure, arteriosclerosis and maintain the condition of intestines.

Shiitake Test Freeze

Pre liquid frozen Shiitake

Here, we will be introducing the shiitake test freeze. The liquid based freezer and air based freezer was used in this experiment. Because the Shiitake has high moisture at 91%, it was one of the more concerned ingredient to be frozen. The result of defrosted product showed no change in taste and appearance as the prefrozen state. The contents that were flash frozen with air based freezer had the best results. From this experiment, we were able to conclude that by flash freezing shiitake mushrooms can preserve the fresh appearance of the supply. Therefore, the frozen shiitake can be used for cooking without any issue. It can also be used as display in the grocery stores and farmer’s market.

Shimeji Mushroom, Truffle and Shiitake