How To Clean Japanese Shimeji mushrooms | Best Japanese Food

Shimeji mushrooms (シメジ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite globular caps, there are over 20 species of shimeji mushrooms. Uncooked, Beech Mushrooms have a strong, bitter flavor, but cooking transforms the flavor and renders its nutritional components more available for complete digestion and assimilation. *The Shimeji should always be cooked, it is not a good mushroom to serve raw. Shimeji mushrooms / Enoki mushrooms Cut off the stems of shimeji mushrooms, separate into small clusters and quickly rinse. Cut off the tough root ends of enoki mushrooms. Just before cooking, swish them around in water to remove any dirt.