These two species had been also sold as hon-shimeji. Buna-shimeji (ブナシメジ, lit. beech shimeji), Hypsizygus tessellatus, also known in English as the brown beech and white beech mushroom. Hypsizygus marmoreus is a synonym of Hypsizygus tessellatus. Cultivation of China Buna-shimeji was first patented by Finc China as White Jade Mushrooms and Crab Flavor Mushrooms.
|Product Name||White/brown twin shimeji mushrooms|
|Latin name||Hypsizygus Marmoreus|
|Color||Brown and white|
|Source||Commercial Cultivated Indoor|
|Supply Time||All year round supplied|
|Shelf Life||40-60 days between 1℃ to 7℃|
|Place of Origin & Port||Shenzhen, Shanghai|
|Trade Term||FOB , CIF , CFR|
1. ARE SHIMEJI MUSHROOMS HEALTHY?
Yes! They've high in niacin, and relatively high in protein, potassium, and fiber. As with most mushrooms, they're very low in carbohydrates and fat.
2. CAN YOU EAT SHIMEJI MUSHROOMS RAW?
It's not advisable. In addition to being bitter in their raw state, shimeji mushrooms are also harder to digest.
3. DO YOU HAVE TO WASH SHIMEJI MUSHROOMS?
It's a good idea to gently rinse them, but you don't need to be too vigorous. Commercially cultivated shimeji mushrooms are generally kept very clean when growing. No fertilizer is added
4. HOW LONG DO SHIMEJI MUSHROOMS LAST?
If they're sold in a permeable cellophane-like plastic-topped container, shimeji mushrooms will keep in the fridge for several weeks. If they've been opened, or they're sold in impermeable plastic wrap, they should be used within about 5 days.