Shimeji Wholesale
Hypsizygus tessellatus - White & Brown
As a Shimeji wholesaler, we supply Asian gastronomy with these popular cluster mushrooms. Their mild, nutty flavor and crunchy texture make them a favorite in wok dishes and soups.
White Shimeji
Bunapi-Shimeji
Brown Shimeji
Buna-Shimeji
Shimeji Wholesale - Your Benefits
Premium quality from Asia
Year-round
Stable availability
Cluster Growth
Decorative presentation
Long Shelf Life
Up to 10 days refrigerated
White & Brown
Two varieties available
History & Facts
Shimeji (Hypsizygus tessellatus) originates from East Asia and is one of the most popular edible mushrooms there. The name means "Beech Mushroom" as it grows on beech trunks in nature.
White Shimeji (Bunapi) are a cultivated form with milder taste and light appearance. Brown Shimeji (Buna) have a more intense, slightly nutty aroma.
Culinarily, Shimeji are always eaten cooked. They retain their crunchy texture even with longer cooking times - ideal for soups, stews, and wok dishes.
Shimeji Profile
Our Sources
Shimeji from the most important growing regions
South Korea
Premium quality
China
Large production volumes
Product Range
White Shimeji (Bunapi)
Light variety, mild-nutty
Ideal for: Asian cuisine, Soups
Price on request
Brown Shimeji (Buna)
Classic, more intense flavor
Ideal for: Stir-fries, Wok dishes
Price on request
Shimeji Mix
White and brown mixed
Ideal for: Visual appeal and flavor
Price on request
Expert Cooking Tips
Preparation
Keep Clusters Intact
Best to cook shimeji as whole clusters - this preserves texture and appearance. Only remove the earthy base.
Short and Hot
Stir-fry in a wok at high heat for only 2-3 minutes. The mushrooms stay crunchy and develop light roasted aromas.
Don't Wash
Only wipe with a dry cloth. Water makes them spongy and dilutes the fine aroma.
Classic Dishes
Miso Soup with Shimeji
The Japanese classic - briefly steep shimeji clusters in hot miso broth and serve with tofu.
Fried Udon Noodles
Shimeji with udon, pak choi, and teriyaki sauce - a quick, authentic Asian dish.
Chicken with Shimeji
Wok-fried chicken with shimeji, ginger, and soy sauce - perfect with jasmine rice.
Uwe's Secret Tip
"Shimeji develop their full aroma when you salt them only at the very end. Salt draws out moisture - and that's exactly what we want to keep in the mushroom. In my kitchen, shimeji always go into the pan last and are only seasoned on the plate."
Fresh Product
Directly from controlled cultivation facilities.
Optimally Cooled
Continuous cold chain for best quality.
Practical Units
Various package sizes for your needs.
Fast Delivery
Reliable and punctual to you.
Shimeji for Your Kitchen
White or Brown - we deliver fresh Shimeji in the quantity you need.