Mushrooming with Flavour
A Fun Guide to Japanese Mushrooms
When it comes to Japanese cuisine, there’s one group of ingredients that always manages to sneak onto your plate and steal the spotlight: mushrooms! And no, we’re not talking about your average button mushroom. We’re diving into the stars of the Japanese fungal kingdom: shiitake and shimeji.
Shiitake: The Umami Powerhouse 
If mushrooms had a personality, shiitake would be the wise, flavour-packed elder of the group. With a rich, earthy aroma and a meaty texture, shiitake mushrooms are the ultimate umami booster in Japanese dishes.
You’ll find them in everything from miso soup and ramen to stir-fries and simmered dishes. They’re like the little black dress of Japanese cooking – always in style and perfect for any occasion.
Quick tip:
If you’re using dried shiitake, don’t toss that soaking water 
it’s liquid gold! Use it as a base for soups or sauces.
How to prep:
– Remove the stems before cooking (they’re too tough to chew)
– Save the stems for broths or stock – they’re packed with flavour
How to clean:
– Don’t wash under running water – mushrooms soak up moisture
– Use a damp cloth or paper towel to gently wipe them clean
Try this at home:
Simple Shiitake Stir-fry
Slice a handful of fresh or soaked shiitake
Sauté in sesame oil with a dash of soy sauce, minced garlic, and a sprinkle of chilli flakes
Serve over steamed rice or toss through soba noodles Ready in 10 minutes and seriously delicious.
Shimeji: The Cute Crunchy Ones
Shimeji mushrooms come in tiny clusters that look like something out of a fairy tale forest. They have a lovely, slightly nutty flavour and a firm texture that holds up beautifully in hot dishes.
Important:
Don’t eat them raw – they can be bitter! A quick sauté or steam brings out their nutty sweetness and makes them shine on the plate.
How to prep:
– Cut off the base and gently separate the stems
– No need to peel or wash – just wipe clean if needed
Cooking tip:
Shimeji loves high heat – they’re amazing sautéed in butter, tossed into noodles, or added to hotpots at the last minute for perfect texture.
Try this at home:
Shimeji Butter Soy Sauté
Cut off the base of the shimeji cluster and separate the stems
Toss them in a hot pan with butter and a splash of soy sauce
Cook until golden and fragrant — about 5–7 minutes
Perfect as a side, or as a topping on grilled tofu.
Extra Mushroom Wisdom 
• Both shiitake and shimeji are rich in B vitamins, fibre, and antioxidants
• They’re low in calories but high in flavour – a great way to add depth without heaviness
• Add mushrooms at the end of your cooking (especially in soups) to keep their texture firm
• Always cook mushrooms thoroughly to bring out the best flavour and eliminate bitterness
Whether you’re a seasoned izakaya lover or just dipping your chopsticks into the world of Japanese cuisine, shiitake and shimeji mushrooms are a flavourful way to level up your meals. They’re easy to cook, fun to say (go on, try it), and absolutely bursting with taste.
Next time you visit Izakaya Midori, see if you can spot these humble fungi on the menu! They might just become your new favourites 🤭
Come visit us! Your body (and tastebuds) will thank you 💚
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