Mitani Sangyo Develops Japan-Grown “Shimeji Mushroom Extract” that Unlocks the Natural Umami of Ingredients【PR】

Shimeji mushrooms are a versatile ingredient that can be used in a variety of dishes, including stir-fries, stews, and pasta.
However, their distinctive bitterness presents a challenge when using them as a seasoning.
Mitani Sangyo’s “Shimeji Mushroom Extract,” made with shimeji mushrooms from Nagano Prefecture, successfully suppresses bitterness and unlocks the natural flavor of the mushrooms through the company’s unique manufacturing method (patent pending).
Alongside the “Enoki Mushroom Extract” and “Enoki Mushroom Concentrated Dashi Stock” that was launched last year, Mitani Sangyo will be showcasing this product at “ifia Japan 2026,” which will be held at Tokyo Big Sight from May 27 to 29. During the event, it will provide samples to visitors, allowing them to experience firsthand how the products effectively mask soybean odors while enhancing umami.

While several mushroom-based seasonings are available on the market, few extracts prominently feature the flavor of the shimeji mushroom itself.
This has long been an obstacle to development because the terpenes derived from shimeji mushrooms produce bitterness when heated for long periods.
To address that, Mitani Sangyo applied the unique manufacturing method used for “Enoki Mushroom Extract” and “Enoki Mushroom Concentrated Dashi Stock” to “Shimeji Mushroom Extract” as well.
This alleviated the bitterness, and users have rated the product highly for its fresh aroma and rich umami, as well as its natural flavor-enhancing quality.
Some users familiar with yeast extract also noted its fresh taste, unlike anything they have ever tasted before.
Similar to the currently available “Enoki Mushroom Extract” and “Enoki Mushroom Concentrated Dashi Stock,” “Shimeji Mushroom Extract” provides a masking effect while delivering a rich umami flavor that persists from the initial taste all the way through to the mid-palate and aftertaste.
At “ifia Japan 2026,” samples of the product added to unflavored soy milk will be provided. According to Tomoyuki Saito (Business Development Office, Corporate Planning Division of Mitani Sangyo), “The product suppresses the soybean odor while imparting a complex flavor that seems to come from multiple amino acids, allowing you to enjoy the richness of the soy milk itself.”
While “Enoki Mushroom Extract” and “Enoki Mushroom Concentrated Dashi Stock” are base seasonings that can be used across Japanese, Western, and Chinese cuisine, “Shimeji Mushroom Extract” is ideal for applications where you want to emphasize the flavor of the shimeji mushroom itself.
“As one of a new genre of mushroom-based extracts, it delivers a flavor that exceeds expectations. I would really like everyone to experience it for themselves,” Mr. Saito says emphatically.
Moving forward, Mitani Sangyo plans to continue expanding its mushroom-based seasoning product offerings and promote them overseas as part of Japan’s traditional dashi (soup stock) culture.