Hypsizygus tessulatus, known as “Shimeji” or “Beech mushrooms,” is a rich umami-tasting mushroom very popular in East Asian cuisine. In Japan, Shimeji are used in soups, nabe and takikomi gohan. They’re known for their firm, almost crunchy texture that makes a great addition to stir-fry and other dishes. Shimeji mushrooms are a great source of minerals, including potassium, phosphorus, magnesium, zinc and copper, helping to lower cholesterol and blood pressure. 

They’re called “Beech” mushrooms because wild Shimeji are commonly found growing on Beech trees, but they can also be found thriving on decaying poplars, aspens, cottonwoods, maples and elms.

Shimeji are popular with home cultivators for their savory fruits, but they are a little trickier to grow than more beginner-friendly gourmet mushrooms like Pearl Oysters. Shimeji Liquid Culture can be used indoors or outdoors, and they prefer hardwood pellets or sawdust.

Whether you’re an advanced mycologist or just starting out, our Shimeji Liquid Culture Syringe is a must have for your collection!