Kinoko (mushrooms) are an indispensable ingredient on Japanese dining tables. When we think of Kinoko(mushrooms) overseas, truffles and mushrooms are the first things that come to mind! In fact, there are a wide variety of mushrooms eaten in Japan. Many people enjoy mushroom dishes because of their high nutritional value and low calorie content. In this article, we will introduce the relationship between Japan and mushrooms and the mushrooms available in Japanese supermarkets. We hope you will learn about Japanese mushrooms and enjoy them on your next trip to Japan.
3,000 species of mushrooms in Japan
Japan may seem like a very small country when viewed from the perspective of the entire globe. However, because the Japanese archipelago is a long chain of islands stretching from north to south, it has a great diversity of climates, ranging from cool temperate zones to subtropical zones. In addition, more than 70% of the land area is mountainous, so the aspect of diversity in elevation cannot be ignored. These natural features lead to the diversity of plants and mushrooms that grow in each region.
So far, about 3,000 species of mushrooms are known in Japan. It is said that there are approximately 20,000 species of mushrooms in the world, and more than 10% of them are distributed in Japan. Although it is impossible to estimate the true number of species because of the many unnamed mushrooms, there is no doubt that Japan has a high diversity of mushrooms. This diversity of mushrooms has also greatly influenced Japan’s food culture.
Japanese Prefer Matsutake Mushrooms
Today, a wide variety of mushrooms are grown and can be purchased anywhere throughout the year. However, there are far more mushrooms that cannot actually be grown, and among them is the matsutake mushroom, which is not very popular overseas but is very popular in Japan. In Japan, most people perceive the smell of matsutake mushrooms as a “Nice aroma.” Overseas, however, the matsutake mushroom has been described as smelling like “Steamed socks,” which is a different image of matsutake mushrooms.
It is known that this matsutake mushroom is not a mushroom unique to Japan, but is widely distributed in China, Korea, Sweden, and other Scandinavian countries.
10 Mushrooms commonly eaten in Japan
Let me introduce some mushrooms that are commonly eaten in Japan.
Enoki mushrooms
Enoki mushrooms are rich in gaba, which is believed to have a relaxing effect. It is quick to heat up, so you can enjoy its crispy texture if you fry it quickly. On the other hand, if you cook it slowly, it becomes thicker.
Bunashimeji mushrooms
In addition to dietary fiber, Bunashimeji contains potassium, vitamin D, and other nutrients. It also contains glutamic acid, an umami ingredient, so it can be used in soups and stews to make delicious soup stock.
Shiitake mushrooms
In addition to dietary fiber, shiitake mushrooms contain potassium, vitamin D, and the umami ingredient guanylic acid. Fresh shiitake mushrooms should be sautéed or stir-fried to enjoy their texture. Dried shiitake mushrooms, on the other hand, can be used in simmered dishes and soups to enjoy their umami and aroma.
Maitake Mushrooms
Among mushrooms, maitake mushrooms contain a proteolytic enzyme called proatase.
When marinated and cooked with meat, it breaks down the proteins in the meat, making it very tender.
Eringi (eringi mushroom)
Elingi is richer in dietary fiber than sweet potatoes. When cooking, tear lengthwise along the fibers to help the flavor soak in. If you cut it into round slices at right angles to the fibers, you can enjoy a texture similar to scallops.
Nameko mushrooms
Nameko mushrooms contain not only dietary fiber but also potassium. They are commonly enjoyed in various ways, such as being used as an ingredient in miso soup or mixed with grated daikon radish and seasoned with ponzu to create a dish known as “nameko-oroshi.” Additionally, larger nameko mushrooms with substantial caps are recommended for tempura and other preparations.
Hiratake (oyster mushrooms)
Oyster mushrooms are rich in dietary fiber, potassium, and various nutrients, including folic acid. Known for their delightful aroma and satisfying texture, they pair well with olive oil, making them suitable for both Japanese and Western cuisines. Enjoy them sautéed or use them in pasta for a delicious culinary experience.
Wood Ear Mushrooms (Kikurage)
Wood ear mushrooms are rich in dietary fiber and vitamin D. When fresh, they have a chewy texture, while dried ones are characterized by a crunchy texture. Dried wood ear mushrooms are commonly used in Chinese cuisine and tonkotsu ramen. Whether fresh or dried, it’s recommended to cook them before consumption.
Mushrooms
Mushrooms contain the umami components guanyl acid and glutamic acid, and are delicious on their own. The thick flesh can be enjoyed in dishes such as ajillo and foil baking, and fresh mushrooms can be eaten raw, so it is recommended to slice them thinly and use them in salads.
Matsutake mushroom
In addition to dietary fiber, matsutake mushrooms contain potassium and folic acid. It is generally cooked to enjoy its texture and aroma, such as grilled over charcoal using a charcoal grill, steamed in an earthen pot, served in a soup, or with takikomi-gohan (mixed rice dishes).
Reference：https://washokujapan.jp/column/info-20230804/
Book: “More Delicious When You Know. The Official Guidebook of Japanese Food”, National Museum of Nature and Science, Kentaro Hosaka
