Shimeji (占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Species There are several species sold as shimeji mushrooms. All are saprotroph except Lyophyllum shimeji. Mycorrhiza Hon-shimeji, Lyophyllum shimeji » The culti… (More on Shimeji)