Honshimeji (Lyophyllum shimeji) is a wild mushroom in Japanese cuisine, valued for its firm texture and subtle, umami-rich flavor. Traditionally foraged rather than cultivated due to its specific mycorrhizal association with living trees, honshimeji is challenging to produce commercially. As a result, most mushrooms marketed as honshimeji are actually buna shimeji (Hypsizygus tessellatus), an easier-to-cultivate species with a similar appearance but slightly different flavor profile.
Honshimeji is typically used in nabemono (hot pot dishes), rice dishes, soups, and stir-.