Shimeji (占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste 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, L… (More on Shimeji)