Bunapi®, Hokto’s Original and Excellent Source of Niacin
Bunapi as Hokto’s original patent product that offers an excellent source of Niacin (35% DV), Riboflavin (15% RDV), Pantothenic Acid (15% RDV), Vitamin D (10% RDV) and high in minerals. It is also cholesterol and sodium free in addition to low in calories.
- Vitamin D
- Pantothenic acid
* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)
Other Nutrients & What are they?
|Vitamin B6||93 mcg||6% RDV||Dietary Fiber||1 g||4% RDV|
|Thiamin||100 mcg||8% RDV||Iron||1 mg||4% RDV|
|Potassium||366 mg||8% RDV|
|Folate||12.4 mcg||4% RDV|
Mushrooms are the only produce that contains Vitamin D.
According to The National Institutes of Health (NIH), Vitamin D is a nutrient important for promoting overall health and is especially important in developing and maintaining strong bones.
Taste / Flavor
Bunapi® is a registered trademark of the Hokuto Corporation and was developed from our efforts to breed Bunashimeji (Hypsizygus tessellatus).
Despite its unassuming appearance, Bunapi® offers a surprising combination of nuttiness, buttery flavor, and a firm, crunchy texture. Its firmness and natural flavor complement well with savory herbs like thyme and hearty dishes like stir-fries and wild game. Bunapi® is somewhat bitter in its raw state, but very enjoyable once cooked. Try it in soups, stews, or your favorite sauces. It also makes a great meat substitute in your favorite recipes.
Hokto’s kinoko is Clean and Ready-to-Cook
Bunapi® can be eaten in clusters or individually separated. Simply trim off the base of the cluster and they are clean and ready-to-cook. Hokto’s kinoko do not need to be washed or rinsed because they are cultivated in a soil-free and clean environment and are 100% USDA Organic! To get the most out of Hokto’s kinoko, always cook them before consuming. Our kinoko should not be served raw.
How to prepare Bunapi®
*Both above are images of Bunashimeji.
Remove the base
Like the Bunashimeji, Bunapi® has a base. Separate them to halves then cut the base in "V" angle. Unlike other mushrooms, Bunapi® bases are white so make sure you don't cut off the edible part.
Separate the mushrooms
Like the Bunashimeji, it is best to separate Bunapi® into a bite size portion. By doing so, it becomes easier to cook and eat and will increase the volume of a dish.
Can be used in a variety of dishes
Bunapi® has almost no waste when cooking. It can be prepared in a variety of different ways, such as, simmered, slow cooked, stir-fried, or in a salad.
Use as a topping
Bunapi® is pure white, which can be used to enhance the color of your dish. By separating them individually, they can be used in a salad, soup or any kind of toppings. They will not interfere with the color of other foods, but rather enhance the other components in a dish.
Frequently Asked Questions
Bunapi is derived from the Bunashimeji mushroom. It is a Hokto original and a registered trademark of the Hokuto Corporation.
Through selective breeding, the Hokuto Corporation has developed whiter strains of Bunashimeji mushrooms.The Bunapi mushroom is one of our innovations from the Mushroom General Research Institute.
The mushrooms will grow white regardless of light due to the process of selective breeding of the Bunashimeji mushroom.
The Bunapi mushroom is abundant in amino acids and has a sweet taste. With a sweeter taste, is best suited for children and people who do not like the bitterness of mushrooms. In addition to its sweetness, the Bunapi mushroom has a nice smooth texture when eaten, making it a great addition to any meal.
As part of missions, our mushroom research center is dedicated to scientificaly unraveling the beneficial pharmacological effects of mushrooms in order to put them to use in promoting and maintaining healthy lifestyles.
- The Antiatherosclerotic effect of Bunapi
- The Role of Mushrooms in the Promotion of Insulin Secretion
- The Role of Eryngii in Body Fat Reduction
- The Beneficial Effects of Eryngii on Constipation
- The Anti-allergic Effects of Maitake