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Top 8 Japanese Mushrooms That Are Both Tasty and Healthy

Around the world, Japanese cuisine is known for being tasty, healthy, and delectable. People are always trying to figure out the secret behind the Japanese diet that allows them to eat such delicious meals while still maintaining a slim body. So here top 8 Japanese Mushrooms That Are Both Tasty and Healthy.

Top 8 Japanese Mushrooms That Are Both Tasty and Healthy



We all are aware of the bad effects of eating too much junk food but somehow Japan has made it possible to keep their cuisines tasty yet healthy. The secret is a wide range of foods that contribute to a well-balanced diet. You’ve heard the expression “everything in moderation,” but while most people find it difficult to follow, it’s embedded in the Japanese way of life from birth.

The health advantages of matcha, tofu, and miso have long been recognised by the Japanese people. Many individuals are unaware that the variety of mushrooms they consume is a big part of why they always seem to enjoy their meals!

Vegans and vegetarians have long relied on mushrooms as a source of protein. Not only that, but the numerous varieties of mushrooms available imply that there is a mushroom for every occasion. Because of their unique appearance and flavours, Japanese mushrooms have gained a worldwide reputation.

There are thousands of different types of wild mushrooms, some of which are edible and others which are deadly.

There are a variety of edible mushrooms to choose from. Every one of them has its special qualities.

Mushrooms are just as nutritious as they are delicious, if not more so, according to their health advantages.

There isn’t a single person on this planet who does not enjoy mushrooms. As a result, we chose to provide you with additional mushroom options and ideas.

We provide you with more diversity than you may imagine in this article!

The first thing to know is that “Take” means mushroom in Japanese.

With that knowledge let’s know about some of the famous Japanese mushrooms.


  1. Shiitake

    Shiitake is one of the famous mushrooms in Japan that everyone knows the name of. The word “Shii” stands for one of the trees and combined with the “take”, the Japanese of mushroom you get the word “shiitake”. The shiitake mushroom is without a doubt the most famous Japanese mushroom, with an abundance of flavour and nutritional value. The shiitake mushroom, which is commonly found in Japanese soups and hotpots, and grills, has a delectable ‘meaty’ feel that makes it a superb flesh substitute. Its earthy, smoky/woody flavour and aroma make it a versatile centrepiece for any meal. It is grown from wood stems. They feature huge brown crowns that range in colour from tan to dark, and white stems, and are high in nutrients. The key characteristics of shiitake mushrooms are their meatiness and strong smoky flavour.

Shiitake Mushroom -Japanchunks


This mushroom is usually produced in areas with cold temperatures. Shiitake being grown pretty popular in Japan, by suitable climate and with Japanese cultivation techniques.

Shiitake mushrooms are available in two forms: dried and fresh. The dried version must be soaked for many hours; in any case, make sure to thoroughly dry the mushrooms before using them in a recipe, as this will assist to preserve the texture.

While this mushroom is immensely popular in Japan, it is also frequently consumed throughout the world, particularly in Asian countries. Shiitake mushrooms can be purchased fresh or dried, with the dried kind requiring further preparation before cooking.

The shiitake mushroom is bursting at the seams with compounds that have underlying health advantages. High amounts of vitamin B, vitamin D, phosphorus, and potassium are among the most important. These essential nutrients help to decrease cholesterol levels, aid in the production of red blood cells and fight against viruses.

Shiitake mushrooms are abundant in natural copper, a mineral that supports healthy blood vessels, bones, and immune function. The mushrooms are especially high in selenium, giving 33% of your daily recommended intake.

For ages, shiitake mushrooms have been utilised as a natural cure in alternative medicine. Similarly, contemporary medicine has demonstrated the health benefits of shiitake mushrooms.

Shiitake mushrooms are best harvested in the late winter or early spring. Although you can produce your shiitake mushrooms, picking wild mushrooms from the wild is not recommended. It’s easy to mix up edible mushrooms with potentially harmful toxic types. Buy your mushrooms from a respected market to be safe.

Select shiitake mushrooms that are soft and pliable. When squeezed, the skin should bounce back. Keep an eye out for slime and mould. Shiitake mushrooms should be used or preserved as soon as possible after purchase.

Shiitake highly contains-

  • Vitamin B
  • Vitamin D
  • Phosphorus
  • Potassium


  1. Maitake

    Another important culinary variety of Japanese mushrooms as maitake. It blooms in dense, flower-like clusters and has an earthy, nutty flavour that pairs nicely with soba or udon for great tempura. Hen-of-the-wood is a common name for this mushroom variety in the United States, while maitake is the Japanese name for it. Maitake mushrooms may appear intimidating at first glance because they don’t have the typical mushroom appearance. This nutritious mushroom, which translates to “dancing mushroom,” can be found in Japanese hardwood woods, as well as portions of China, Europe, and North America.

 Maitake Mushrooms - japanchunks


Maitake mushrooms are thought to aid in the battle against cancer and the treatment of type 2 diabetes. They’re also high in vitamin C and D, as well as fibre, potassium, and copper. They are effective at lowering blood sugar, boosting immune systems, and assisting with weight loss.

The texture of maitake mushrooms is rather soft, without the squeakiness that is common to many mushrooms. The white, stiff base sprouts a slew of fluffy leaves that may be easily separated from the stem without the use of a knife!

For a mushroom, maitake has a robust flavour, with an earthy, peppery flavour that makes them ideal for sautéing. The primary maitake season is from September through October, however, they are available virtually all year at farmers’ markets in the United States and Japan.

Maitake beta-glucan can help lower your cholesterol while also increasing arterial function and general cardiovascular health, lowering your risk of heart disease. Maitake polysaccharides can lower LDL (bad) cholesterol while not affecting triglyceride or HDL (good) cholesterol levels. These mushrooms have various health benefits, including the capacity to enhance the immune system, according to recent studies, making them a popular element in nutritional supplements and powders.

If the mushroom isn’t too old, maitake is easily digestible. The toughness of the mushroom, especially if it is older, can make digestion difficult. The mushroom’s digestibility can be improved by cooking it.

You may have an allergic response and an upset stomach, even if it’s rare. Maitake mushroom is usually well accepted by most people.

Before consuming, talk to your doctor if you have diabetes. Maitake mushrooms may have a blood sugar-lowering effect. If you have hypotension, talk to your doctor about your options.

Although maitake mushrooms have been used in Japan and China for thousands of years, they have only recently become popular in the United States. This fungus is being lauded for its promises of health, vigour, and life.

Maitake highly contains-

  • Vitamin D
  • Vitamin C
  • Potassium
  • Fibre
  • Antioxidants
  • Copper
  1. Enoki

    The enoki mushroom is another well-known Japanese fungus that you might have heard of. Enoki mushrooms are distinguished by their long and slender clustered white stems with a little cup top, unlike most other mushrooms, which have a prominent stem and flat umbrella top. The majority of the time, they’re sold in bulk. They’re a popular element in Japanese, Chinese, and Korean cuisines, and they’re sometimes referred to as “winter mushrooms” in English because their prime season runs from September to March.

Enoki Mushroom - Japanchunks


The long, white stems of enoki mushrooms grow in narrow clusters and have a mild, slightly sweet flavour. Soups and foods like nabe and sukiyaki typically contain them. Enoki mushrooms, like shiitake mushrooms, are low in calories, fat, and sugar. Furthermore, enoki, like other mushrooms, is high in B vitamins, but it’s especially high in niacin, which aids adrenal function and is required for metabolism. Enoki mushrooms provide 23 per cent of the daily recommended amount of niacin in a one-cup serving. This can help minimise the risk of heart disease and may even benefit those who are at risk of having another heart attack.

The thinnest and longest edible mushrooms are enoki mushrooms. It’s a classic Japanese dish that goes well with soups and salads. This mushroom has a light flavour and can be used to lend a chewy texture to a variety of meals without overpowering the flavour. Enoki is widely farmed and may be found in any Japanese store at any time. Many different types of Enoki mushrooms are grown all over the world.

Linoleic acid, found in enoki mushrooms, aids in the reduction of stomach fat. It is said to activate enzymes that aid in the burning of visceral fat. As a result, you’ll be able to lose weight in your stomach. As a result, adding enoki mushrooms to your diet can help you lose weight. The enoki mushroom contains a high number of amino acids, which may help to promote mental development and memory. The enoki mushroom has become crucial for maintaining children’s health and conditioning their intelligence, as well as for extending the lives of the elderly and improving adult memory.

Enoki mushroom, also known as Enokitake, is a popular ingredient in Asian cuisine, particularly in Japan, Korea, and China. It has a light, fruity flavour and a crisp texture, making it ideal for soups, appetisers, and salads. Enoki mushrooms come in two varieties: wild and cultivated. Physically, as well as in terms of flavour, they are distinct.

Enoki highly contains-

  • Vitamin B
  • Vitamin D
  • Fibre
  • Protein
  • Copper
  1. Eryngii

    The eryngii mushroom is the largest species of oyster mushroom and is known as the “King of Oyster Mushrooms.” It has a meaty feel and a thick white stem. It can be thickly sliced and grilled like a steak. King Trumpet, King Oyster, and French Horn are all names for Eryngii mushrooms. One of its most distinguishing features is its sheer size. Large, long, and thick white stems with characteristic brown heads distinguish Eryngii mushrooms.

Pleurotus eryngii: The Ultimate Mushroom Guide + 11 recipes


It grows in Mediterranean Europe, the Middle East, and North Africa, as well as Japan and other regions of Asia. It has a distinctive meaty, white stem and a little brown cap, which makes it easy to identify.

Eryngii contains naturally occurring antioxidants, such as the amino acid ergothioneine, which protects body cells from free radicals (damaged cells) and thereby lowers the risk of chronic disease. Cooking has little effect on ergothioneine, an antioxidant present in eryngii mushrooms. Eryngii also contains Lovastatin, a disease-fighting substance that aids in the removal of cholesterol from the circulatory system, boosting blood flow.

While raw eryngii mushrooms have an absolutely little flavour or aroma, if cooked, grilled, broiled, or otherwise prepared, they become a healthy flavour bomb. They’re an excellent meat substitute, particularly in vegetarian and vegan dishes! Eryngii mushrooms are also high in a variety of minerals, including zinc, iron, potassium, phosphorus, and folic acid, among others. It’s also a good source of selenium, a vital mineral that’s simpler to absorb than inorganic selenium found in nutritional supplements. Unlike the other mushrooms on this list, eryngii mushrooms are not native to Japan; they were introduced in the early 1990s and have grown in popularity since then.

eryngii, along with other mushroom species, is used in Traditional Chinese Medicine and is occasionally advised by other alternative practitioners, though these uses have not been thoroughly explored scientifically. Some compounds found in the fungus have been found to have medicinal potential in the following areas, according to research. When raw, Eryngii mushrooms have no distinguishing scent or flavour, but when cooked, they produce an amazing flavour bomb! It’s a great meat alternative because of its plump texture, and it’s commonly grilled on skewers like a steak. Its umami can be increased by adding a bit of butter, salt, and pepper.

Because the eryngii mushroom is high in protein, it can be used as a meat substitute. The Lovastatin component can also help reduce cholesterol levels. Eryngii mushrooms are high in carbohydrates, vitamin B3, and vitamin D, and can help with chronic disease prevention, blood flow improvement, and skin issues.

Eryngii highly contains-

  • Vitamin D
  • Vitamin B3
  • Protein


  1. Nameko

    Nameko mushrooms are endemic to Asia’s hardwood oak and beech forests, where they have been flourishing for generations in the wild. While the actual year of development is unknown, these mushrooms are mostly grown in Japan and exported throughout the world, as well as in Southern California in the United States. Nameko mushrooms are now available fresh in local markets in Asia, Europe, and North America, as well as dried and in can form at specialist grocers.

 Nameko Mushrooms - Japanchunks


Nameko is a strange Japanese fungus. It grows as a clump of little mushrooms with orange caps and a gelatinous coating in nature. The mushroom’s gently nutty flavour has made it a popular addition in Japanese stir-fries and noodle dishes. The slime on the cap, on the other hand, works as a natural thickening, making nameko ideal for soups. The word “nameko” means “slimy mushrooms,” but don’t let that put you off. The gelatinous texture of these mushrooms adds to their long list of health advantages. They have an orange colour and are known for their short, stumbling steps.

These mushrooms have a mellow, earthy flavour that makes them an excellent addition to most Japanese meals. They’re most commonly found in soba noodles, hotpots, and stir-fries, though. When cooked, a thin glaze will appear due to its gelatinous structure. Nameko mushrooms are members of the Strophariaceae family and are botanically designated as Pholiota nameko. They are one of the most popular mushrooms in Japan, second only to shiitake mushrooms. Nameko mushrooms, also known as Forest Nameko and Butterscotch mushroom in English, occur in small clusters on the dead trunks of oak and beech trees, but the majority of the mushrooms marketed today are grown. Nameko translates to “slimy mushroom” in Japanese and is known for its slippery texture.

The health benefits of nameko mushrooms make them a great low-energy diet for diabetics. They are high in water and fibre. Natural insulin and enzymes found in nameko mushrooms aid in the breakdown of sugar and starch in the diet. They are also known to contain substances that aid in the healthy functioning of the liver, pancreas, and other endocrine glands. As a result, stimulates insulin synthesis and optimal insulin regulation throughout the body. Diabetics can also benefit from the natural antibiotics in them, which can help protect them from uncomfortable and potentially life-threatening illnesses. The health advantages of nameko mushrooms aid in the prevention of ageing signs. Free radicals are unstable atoms that can harm cells, causing illnesses and speeding up the ageing process. Nameko mushrooms are high in antioxidants and can assist your body in fighting free radical damage. Free radicals have been linked to ageing, heart disease, and various cancers. When these antioxidants are present in the same place, they work even harder to protect the body from the physiological stress that creates visible ageing indications.

After Shiitake mushrooms, Nameko mushrooms are the most popular mushrooms in Japan. It is frequently ingested with Fucoidan seaweed to enhance its health advantages and to improve the lives of its citizens. It grows on the stems of dead beech trees in the wild. Nameko mushrooms are a bright orange Japanese mushroom type with a moderate, earthy flavour and a cashew-like scent. The anticancer, antioxidant, and anti-inflammatory properties of the nameko mushroom may help to reduce the risk of cancer, heart disease, thyroid illness, and cognitive decline. More clinical trials and studies are needed, however, to prove this.

The polysaccharide found in the Nameko mushroom has a strong influence on nerve function, neurasthenia, and other neurological disorders. Your way of life has a big impact on your mental well-being. What you eat and drink, how much exercise you get, how well you sleep, how you socialise, and how you deal with stress are all vital to your brain’s health. Not only do the health advantages of Nameko mushrooms relieve the symptoms of insomnia in patients, but they also boost their mood, appetite, and overall health.

Nameko highly contains-

  • Calcium
  • Copper
  • Vitamin B


  1. Matsutake

    These mushrooms, also known as Tricholoma matsutake, are a rare, edible Japanese fungus belonging to the Tricholomataceae family. Matsutake mushrooms, which translate to “pine mushroom” in English, grow under waste on the forest floor near specific species of pine, fir, oak, and tanoak trees. Tricholoma magnivelare and Tricholoma murrillianum are two closely related species found in North America, and both mushrooms are also sold as Matsutake.

 matsutake | Japanchunks


Matsutake mushrooms can only be discovered in the outdoors because their symbiotic interaction with tree roots can’t be replicated in the laboratory. These mushrooms are a highly sought type in China, Japan, and Korea, fetching exceptionally high prices due to their restricted amounts and diminishing habitat in Japan due to disease.

These mushrooms are one of Japan’s most prized mushroom kinds; in fact, they’re frequently compared to truffles!

The major reasons for this are that they’re really tough to come by, they have a wide range of health benefits, and they have a distinct spicy scent and taste that you won’t find in any other mushroom!


Instead of cleaning the mushrooms, the chef suggests wiping them clean. To keep their flavour, they should be sliced thickly. Then there is a range of cooking ways to select from, but the idea is to keep things simple so that the particular flavour shines through. They can be broiled after being skewered with oil and salt, simmered in soup, steamed, or even eaten raw.


People frequently use adjectives like “spicy” or “cinnamon” to describe their taste. They have a strong flavour that might dominate other mushrooms or ingredients in a meal. They also have a piney flavour, which is understandable given that they grow naturally beneath pine litter. To bring out the deep, earthy, spicy flavour of matsutake, it’s commonly served over plain rice. Matsutake mushrooms are also popular as a sukiyaki component among the Japanese. In Japan, they harvest in the autumn, and it is best to eat it as soon as possible.


Matsutake mushrooms can be consumed to assist the body to become more energised. It can also be used to assist with the body’s fitness. Aside from its exquisite flavour, the matsutake mushroom has several health benefits. Consuming a wonderful meal like this matsutake mushroom is highly suggested for those of you who wish to get your body in better shape because it cannot be denied that this matsutake mushroom has a delicious taste.

Matsutake was first discovered to have anti-tumour properties in 1969. (Ikekawa et al., 1969). In vivo growth of mouse syngeneic fibrosarcoma (Ebina et al., 2002), a mycelial preparation of this mushroom prepared in bulk culture was shown to have antitumor activity as well as preventive activity against the formation of azoxymethane-induced precancerous lesions in the colon (Ebina et al., 2002).

Matsutake mushrooms, in addition to their numerous health benefits, can also be used to maintain good hair. So, if you want the perfect hair, you may use this mushroom as one of your recommendations for hair care and treatment. Because of the high fibre content in this matsutake mushroom, it has the potential to be utilised to cure hair.

Matsutake highly contains-

  • Vitamin D
  • Vitamin B3
  • Copper
  1. Buna Shimeji

    Buna-shimeji is little mushrooms with tan caps and white, long, often curving stems. When raw, they have a harsh flavour that is replaced with a nutty flavour when cooked. The texture is solid and slightly crunchy. They’re suitable for a wide range of recipes.

Shimeji Buna japanchunks


They’re a popular component for practically all cuisines in Japan because of their firm, somewhat crispy texture and extensive availability. Soba noodles, stir-fries, hotpots, and even pasta meals are all likely to contain them. Buna-shimeji mushrooms are high in protein and can be used to replace meat in vegetarian meals.


Buna-shimeji is also high in potassium, zinc, vitamin B and C, and copper, which helps to maintain a healthy heart and metabolism, boost the immune system and lower cholesterol.

Shimeji mushrooms include dietary fibre, which promotes bile acid excretion in the faeces and reduces insulin resistance. As a result, mushroom powders lower serum total cholesterol levels as well as the production of atherosclerotic lesions more effectively than other mushrooms like Eringi and Maitake. Shimeji is a type of mushroom that may be found in East Asia and Northern Europe. It comes in a variety of shapes and colours.

Clear skin is frequently linked to excellent health. Bunashimeji mushrooms support skin health by protecting it from environmental stress and minimising wrinkles and other age indicators. The bunashimeji mushroom is high in selenium, which is an important mineral for skin health. Selenium protects the skin from UV damage and premature ageing by acting as an antioxidant. It also helps to keep the skin supple and wrinkle-free.


Mushrooms like the bunashimeji contain various elements that are important for bone health, such as copper and manganese. Copper is essential for bone strength and flexibility, whereas manganese aids in bone mineralization. Copper supports connective tissues including ligaments, tendons, and cartilage, which helps keep bones sturdy. Manganese is required for the absorption and metabolism of calcium.

When trying to reduce weight or maintain a healthy weight, focus on foods that are high in fibre and low in fat and calories, such as the bunashimeji mushroom. Mushrooms like the bunashimeji mushroom are also low in fat, in addition to having a low-calorie count. If you’re looking for solutions that won’t add too many calories or cholesterol to your diet, this makes it a healthy choice.

If you’re not sure where to begin your adventure into the world of Japanese mushrooms, they’re a terrific, healthy option.

Shimeji highly contains-

  • Vitamin D
  • Vitamin B
  • Copper
  • Protein
  • Zinc
  1. Kikurage Mushroom (Wood Ear)

These mushrooms are unusually shaped mushrooms. Kikurage mushrooms, unlike many others on this list, do not have long stems or cap tips. Rather, they form ear-like structures, are dark brown in colour, and have exceptionally crunchy textures, similar to seaweed. Kikurage mushrooms (Auricularia auricula-judge) are nutrient-dense, popular, and therapeutic fungi. On both dead and living wood, the kikurage mushroom develops in clusters. It primarily grows on the slope and in the trunks of Sambucus, Fagus, and Robinia trees.

Kikurage: Wood Ear Mushroom | Japanchunks


You may have missed eating the kikurage mushroom while in Japan because of its unique appearance; nonetheless, it is one of the most commonly eaten mushrooms in Japan. One of the most common ways to eat it is as a ramen topping! Kikurage mushrooms thrive on a variety of agricultural and industrial organic wastes. Its nutritional content, however, may vary depending on the substrate and cultural conditions. The mushroom bodies are slender, curled, half-circled, and 3 to 12 cm in diameter, like an ear. It’s waxy and cartilaginous, and it dries to a purplish-brown to black colour. This mushroom has a rough, gelatinous, and rubbery texture when fresh, but when dried, it becomes hard and crunchy.

Kikurage should never be eaten uncooked; it should be carefully washed and cooked before eating. This mushroom can be eaten fresh as a full fruit body or dried and rehydrated easily.

When uncooked, it has a woody, earthy flavour, but when cooked, it becomes gelatinous and easily absorbs the flavours of the dish.

This mushroom can be used to make a delectable cuisine using fast food, rapid food, and processed foods. The dry mushroom should be rehydrated in a basin with plenty of hot or cold water before cooking.

By altering the composition of the gut microbiota, this mushroom may improve gut immunity. It reduces weight loss, colon damage, and mucosal inflammation, all of which cause pain in people with intestinal disease.

Polysaccharides, flavonoids, proteins, ascorbic acid, and reducing sugars abound in the kikurage mushroom.

These substances help the body eliminate damaging radicals, minimise oxidative stress, and boost immunity.

It’s also added to yoghurt to boost bacterial viability and antioxidant activity.

Kakurage highly contains-

  • Vitamin B
  • Vitamin B3
  • Iron
  • Zinc
  • Potassium
  • Copper


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