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.
- Vitamin D
20IU5 % of the RDV
5.2mg26 % of the RDV
420mg12 % of the RDV
- Dietary Fiber
3g0 % of the RDV
- Beta Glucans
* 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||3 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||6 ppm||Boron||52 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.
Taste / Flavor
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.
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.
How to prepare 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.
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.
Base is not edible, please remove them. See preparation tips for more details.
Individual mushrooms sometimes have different colors, some of them are whitish or blackish which does not affect quality.
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 King Trumpet in Body Fat Reduction
- The Beneficial Effects of King Trumpet on Constipation
- The Anti-allergic Effects of Maitake Mushrooms