Shimeji white, also known as white beech mushroom, has a mild, subtle nutty flavor and a firm, crunchy texture. This mushroom grows in clusters on tree trunks and is cultivated under controlled conditions. Shimeji white has small, pure white caps with a smooth texture and slender, elegant stems. They are often used in Asian dishes such as miso soup and delicate stews because of their mild flavor and ability to complement other flavors without overpowering them, making them perfect for sophisticated dishes.

Shimeji brown, also known as brown beech mushroom, has a richer, more pronounced nutty flavor than its white counterpart and a firm, crunchy texture. This mushroom grows in clusters on tree trunks and is cultivated under controlled conditions. Shimeji brown has small, dark brown caps with a slightly mottled texture and slender, sturdy stems. They are often used in Asian dishes such as stir-fries and ramen because of their intense flavor and ability to retain their bite during cooking, adding a delicious textural contrast to dishes.