Japanese Mushrooms: 10 Popular Varieties and Simple Recipes

So Many Varieties! Japanese Mushroom Guide

The mushroom is deeply rooted in Japanese food culture. Since ancient times, shiitake, maitake and other varieties of mushrooms have been eaten in Japan. In recent years, other kinds such as king oyster mushrooms (eringi) have been widely used in cooking.

This article will introduce Japanese mushroom varieties that are often used in cooking, as well as some simple recipes using mushrooms.

Japanese Mushroom Varieties

1. Shiitake Mushroom
2. Enoki Mushroom
3. Bunashimeji Mushroom
4. Nameko Mushroom
5. Maitake Mushroom
6. King Oyster Mushroom (Eringi)
7. Hiratake Mushroom
8. Wood Ear Mushroom (Kikurage)
9. Matsutake Mushroom
10. Common Mushroom
Simple Soup Recipes Using Japanese Mushrooms
Minestrone Soup Using Shiitake Mushrooms
Enoki Mushroom and Wakame Seaweed Soup

1. Shiitake Mushroom

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Shiitake is a mushroom variety that has been loved in Japan since the olden days.

Shiitake mushrooms grow wild on the decaying wood and stumps of broadleaf trees such as the Japanese Chinquapin tree and Japanese Chestnut Oak tree. Spring shiitake mushrooms have a rich flavor, and autumn shiitake have a mellow, full-bodied aroma.

There's a long history of artificial cultivation in Japan, and it's believed that it had already begun during the early part of the Edo Period (1603-1868). Even today artificial cultivation is flourishing so shiitake can be eaten throughout the year. Oita Prefecture and Tokushima Prefecture are the main production areas.

Raw shiitake are normally used in stir-fry dishes, grilled dishes, and deep-fried foods. Dried shiitake are excellent for making soup stock.

Dried shiitake are divided into two types: donko shiitake in which the mushroom cap has not fully opened, and koshin shiitake in which the cap has fully opened.

Donko shiitake have an attractive shape so they are often presented as gifts. The appearance of koshin shiitake is not as appealing as donko, but relatively speaking they are cheaper and can be easily made into soup stock.

2. Enoki Mushrooms

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Enoki mushrooms (enokitake) have a long and slender appearance. From autumn until early spring, they grow in clusters on the decaying wood and stumps of broadleaf trees, includng enoki trees.

They are also sometimes called yuki no shita (under the snow) because they grow beneath the snow. Wild enoki mushrooms have large caps and a yellowish-brown color.

On the other hand, commercially cultivated enoki mushrooms are grown in dark rooms and deprived of sunlight, so they have a white color. However, in recent years, brown-colored enoki mushrooms grown outdoors are now commonly seen. Nagano Prefecture and Niigata Prefecture are both major producers of enokitake.

Enoki mushrooms have a crunchy texture and are often used in soups, foods cooked in a seasoned broth (nimono), stir-fried dishes, and nabe hotpot dishes.

3. Bunashimeji Mushroom

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Bunashimeji are mushrooms that grow in clusters on dead beech trees. They are from the same mushroom family as shimeji mushrooms, but have smaller caps and slightly long stems.

In recent years, due to selective breeding, mushrooms with white caps and and extremely sweet tasting bunashimeji mushrooms are also now available. Wild bunashimeji are in season during autumn, but are easily available throughout the year. The main production areas are Nagano and Niigata Prefectures.

Bunashimeji have a mild flavor and are used in a variety of dishes including stir-fried dishes, grilled dishes, steamed foods, foods cooked in a seasoned broth (nimono), and deep-fried foods. You can enjoy different textures depending on how they are cooked. But be careful not to overcook the mushrooms or they'll lose their texture.

4. Nameko Mushroom

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Nameko mushrooms are characterized by their their smooth and slimy texture. The slimy portion is rich in protein and dietary fiber and it has high nutritional value.

Natural nameko mushrooms are in season from September to November, and the main production areas are Niigata and Yamagata Prefectures. Though small-sized nameko are widely available there are also larger nameko as well. While the large-size nameko are satisfying to eat, they are less slippery and slimy.

In supermarkets they are usually sold in a small pack. These are raw and have not been heated, so be sure to cook them like you would other mushrooms before consuming them. Eating them raw could result in diarrhea and stomachaches.

If you boil them and then use them in a soup or mixed salad, you'll be able to enjoy them with their unique stickiness.

5. Maitake Mushroom

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Maitake is a mushroom with large fan-like caps overlapping each other. They grow wild, deep in the mountains of Japan's Tohoku Region, and are found on the decaying wood and roots of broadleaf trees such as chestnut trees. They are in season during autumn.

Wild maitake mushrooms are rare and hard to find and were once called the phantom mushroom. Nowadays, due to commercial cultivation, they are readily available throughout the year. The main production areas are Niigata and Shizuoka Prefecture.

Maitake have a chewy, crunchy texture and a full-bodied taste. They are used in a variety of dishes including foods cooked in a seasoned broth (nimono), deep-fried foods, stir-fried dishes, soups, and takikomi gohan, in which rice is cooked in a stock with various ingredients.

When cooking, if you're worried that your soup broth might turn a black color, we recommend blanching the maitake for a short time beforehand.

6. King Oyster Mushroom (Eringi)

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King Oyster Mushrooms (eringi) originally came from southern Europe. Commercial cultivation began in Aichi Prefecture in 1990, and since then they have spread rapidly throughout the country.

In Japan there are no native tree species on which these mushrooms grow, so wild king oyster mushrooms do not exist. They are in season during autumn and both Nagano and Niigata Prefecture produce them in large amounts.

King oyster mushrooms are known for their thick white-colored stems, and their chewy and crunchy texture. Another attractive quality is that their texture differs depending on how they're cut, for example, vertically or in round slices.

These mushrooms have a mild flavor so they are often used in foods cooked in a seasoned broth (nimono), stir-fried dishes, grilled dishes, and even in pasta dishes.

7. Hiratake Mushroom

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Hiratake mushrooms have a flat cap and grow in colonies on the decaying wood of broadleaf trees.

They have been used as food since ancient times and even received mention in a collection of setsuwa stories (*1) called the "Konjaku Monogatarishu"―from the early 12th century.

Before bunashimeji mushrooms became popular, the nickname "shimeji" was said to have referred to the hiratake mushroom.

Wild hiratake are in season from the fall until spring, but they rarely appear on the commercial market. Most are artificially cultivated and are mainly produced in Niigata and Fukuoka Prefectures.

Hiratake mushrooms can be enjoyed in a wide range of dishes including deep-fried foods, stir-fried dishes, foods cooked in a seasoned broth (nimono), and nabe hotpot dishes. They are thick and fleshy with a mild taste, so they are often used as a meat substitute.

*1 Setsuwashu: a compilation of rumors and tales (setsuwa) that were spread by word of mouth during the Heian Period (794-1185) up until the Kamakura Period (1185-1333), that were recorded and edited into a literary work.

8. Wood Ear Mushroom (Kikurage)

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Wood ear mushrooms (kikurage) have an ear-like shape to them. They are in season from spring until autumn.

Though they are often used as a ramen ingredient, most of the wood ear mushrooms sold in Japan are a variety called arage kikurage. This variety is thicker and meatier, and is characterized by its downy hairs. Arage kikurage mushrooms have a dark brown cap.

There are also arage kikurage mushrooms with a white cap, and these are different from the white kikurage which are a luxury food. However, even in Japan, arage kikurage mushrooms are being produced in increasing quantities. Miyagi Prefecture and Gifu Prefecture are the main production areas.

They are used in ramen, stir-fried dishes, soups, mixed salads, and other dishes. They are plump and tender in their raw state, and when dried they have a crunchy texture.

9. Matsutake

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Matsutake mushrooms are considered to be a luxury ingredient during autumn.

Matsutake are different from most mushrooms that grow on decaying wood and leaf mold. Instead they have a unique symbiotic relationship with the living Japanese red pine tree.

The inner workings of this relationship are not yet fully understood, and methods for artificial cultivation are currently still in the research stage. For this reason they are rare and expensive.

Most of the matsutake mushrooms that are distributed in Japan have been produced overseas. But production areas that are famous here in Japan are Nagano, Yamagata, Iwate, and Kyoto Prefectures.

These mushrooms have a pleasant fragrance and there's even a saying, "The aroma of matsutake and the taste of shimeji." Matsutake mushrooms are typically used in grilled dishes, steamed foods, matsutake gohan (rice cooked with mushrooms), and clear Japanese soup.

Common Mushroom

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In the English language, various kinds of fleshy, spore-bearing fungi are collectively called mushrooms, but in Japanese, the term mushroom refers specifically to cultivated mushrooms (tsukuritake).

Also called the common mushroom, it has a roundish-shape and a cute looking cap. There's a white variety that has a mellow taste and a brown variety that features a rich aroma and flavor. But the white mushroom is more readily available.

Artificial cultivation of the common mushroom started in Japan from the Meiji Period (1868-1912). Since then, it has gradually spread in popularity. It is mainly produced in such areas as Chiba Prefecture. In Japan they are in season from October until December.

The common mushroom is used in various dishes such as stir-fried dishes, soup, and foods cooked in a seasoned broth. If they are perfectly fresh, they can be thinly sliced and eaten in salads as well.

Simple Soup Recipes Using Japanese Mushrooms

Adding mushrooms to a soup turns it into a delicious and filling meal. The following recipe is extremely simple and easy to make so please give it a try.

Minestrone Soup Using Shiitake Mushrooms

(Three to four servings)

Ingredients:

- 4-5 shiitake mushrooms

- 3 cups of water

- 1 tomato

- a few slices of bacon

- some vegetables of your choice (onions, carrots, celery, etc.)

- consomme soup base

(Consomme soup bases often contain extracts from pork, chicken, and beef. For vegetarians and vegans we recommend substituting a shojin vegetable broth or vegetable stock.)

Directions:

1）Put olive oil and minced garlic into a pot and stir-fry on low heat.

2）Add bacon and stir-fry on medium heat. When the bacon is cooked, add the vegetables and shiitake and continue stir-frying.

3）Add the tomato and water and simmer.

4）When the vegetables are soft you're all done!

Please adjust the flavor with salt, pepper, and soy sauce to taste.

Enoki Mushroom and Wakame Seaweed Soup

(One to two servings)

Ingredients:

- 1 bag of enoki mushrooms

- 3 grams of dried wakame seaweed

- 2 cups of water

- 1 teaspoon of chicken stock base (you can substitute with shojin vegetable broth or vegetable stock).

- 1 teaspoon of sesame oil

- condiments (green onions, sesame seeds, etc.)

Directions:

1）Cut the enoki mushrooms into bite-sized pieces.

2）Put the water and chicken stock in a pot, add the sesame oil and bring to a boil.

3）After simmering for 3 minutes, turn off the heat and add the dried wakame.

4）Add the desired condiments and you're all done!

Please adjust the flavor by adding salt, pepper, and soy sauce to taste.

Written by the Kakutama editorial team
Main image by Pixta