The Bunashimeji mushroom has a nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to be less bitter than traditional Bunashimeji. Still, western palettes will probably best enjoy the brown beech after cooking, which mellows the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.

The Bunashimeji can be eaten in clusters or individually separated. Simply trim off the base of the cluster; they are clean and ready-to-cook.

Bunashimeji is not only flavorful, but healthy too. It provides a significant source of niacin (35% daily value) and is a good source of protein, fiber, and antioxidants. This mushroom is also cholesterol-free, low in calories, and a tasty meat substitute.