Excellent Source of Vitamin D, Niacin and Pottassium

Bunashimeji, or Brown Beech mushroom, is not only flavorful, but healthy too. A single package of bunashimeji provides a significant source of vitamin D, niacin – 26% of the RDV and potassium – 16% of the RDV and is a good source of dietary fiber and vitamin B. This mushroom is also cholesterol and sodium free, and low in calories.

Buna Shimeji

High in

  • Vitamin D
    5 % of the RDV
  • Niacin
    26 % of the RDV
  • Potassium
    12 % of the RDV
  • Dietary Fiber
    0 % of the RDV
  • Beta Glucans
  • Ergothioneine

Low in

  • Cholesterol
  • Sodium
  • Calories

* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)


Other Nutrients & What are they?

Vitamin D 20 IU 5% of the RDV   Dietary Fiber g 12% of the RDV
Vitamin B1 0.05 mg 3% of the RDV   Vitamin B2 0.27 mg 16% of the RDV
Vitamin B12 0.22 mcg 4% of the RDV   Niacin 5.2 mg 26% of the RDV
Potassium 420 mg 12% of the RDV   Beta Glucan 2.8 g  
Ergothioneine 1.8 mg     Polyphenol 2.6 mg  
Manganese 18 ppm     Iron 3 %  
Copper ppm     Boron 52 ppm  
Zinc 54 ppm          

Mushrooms are the only produce that contains Vitamin D.

According to The National Institutes of Health (NIH), Vitamin D is a nutrient that is important for promoting overall health and is especially important in developing maintaining strong bones.

Bunashimeji nutrition facts
Buna Shimeji Buna Shimeji

Taste / Flavor

Bunashimeji is very popular mushroom in Japan. It is called “beech mushrooms” because they often grow on fallen beech trees. Wikipedia Shimeji/ Hypsizygus tessellatus

Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to be less bitter than traditional Bunashimeji. Still, western palettes will probably best enjoy the brown beech after cooking, which mellows the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.


USDA Organic

Hokto’s Kinoko is Clean and Ready-to-Cook

Bunashimeji can be eaten in clusters or individually separated. Simply trim off the base of the cluster; they are clean and ready-to-cook. Hokto’s mushrooms do not need to be washed, rinsed, or peeled because they are not grown in soil and are 100% USDA Organic and agrichemical free! It should be eaten cooked; mushrooms should not be served raw.

Why Hokto Kinoko is good for you

How to prepare Bunashimeji

How to cook Bunashimeji
How to cook Bunashimeji
How to cook Bunashimeji
How to cook Bunashimeji

Remove the base

First separate the mushroom to halves, then cut the base in V angles. You will not cut off the edible part this way. Pick Bunashimeji with thick stems.

Chop it up for umami

It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup starting with no boiling water, you will taste the difference.

Don’t chop it up feel the crispy

Separate them into halves, remove the base, start cooking! You can feel the crisp texture, and even if you over cook, it will not be soggy.

Ease of use by separating

It is usually best to separate Bunashimeji into a bite size portion. It’s easier to cook and easier to eat. If you separate them individually, you will increase the volume of plate.


Bunasimeji Recipes

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Frequently Asked Questions


Wild Bunashimeji has bitterness, but Hokto mushroom is developed to weaken the bitterness.  In rare occasion, some people still can taste the strong bitterness.  However, the constituent of bitterness is Polyphenol, which is a beneficial nutrition.

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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.

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