［野生のほんしめじと同じ味わいを再現］
福島県が日本で初めて自然栽培に成功した、ほんじめじの福島県オリジナル品種「ふくふくしめじ」。
冷暖房を使用せず自然に近い環境で成長させるため、野生のほんしめじと比較しても遜色のない美味しさを実現しました。
大型で味と香りの良さはもちろん、身がしまり、歯切れ・舌触りが良く、噛むほどにきのこの繊維がほどけます。


［様々な料理と相性抜群］
「ふくふくしめじ」は和洋中ジャンルを問わず様々な料理と相性抜群。優美な香りと深いうま味を、余すことなく披露してくれるでしょう。



［レシピ］
炊き込みご飯を作るときは、ふくふくしめじの味を楽しむため、塩のみ（又は、塩+少量の白だし）で味付けするのがおすすめです。


撮影協力：安齋農園（二本松市）


１０月下旬から１１月にかけて、県内の直売所や道の駅等で販売されます。（生産量が少ない希少なきのこなので、取り扱いがない場合もあります。）


制作：福島県農林企画課



#きのこ　#炊き込みご飯　#炭火焼き　#和食　#中華　#洋食　#本しめじ #福島　#Fukushima #mushroom

Fukushima Seasonal Stories: Fukufuku Shimeji
– Fukushima’s Original Hon-shimeji Variety –

[Recreating the Flavour of Wild Hon-shimeji]
Fukufuku Shimeji is a Fukushima-original variety of Hon-shimeji that Fukushima Prefecture successfully cultivated naturally for the first time in Japan.
Grown without artificial heating or cooling, these mushrooms are every bit as delicious as wild Hon-shimeji mushrooms.
Fukufuku Shimeji are as big, fragrant, and great-tasting as you’d expect, with a delightfully firm, springy texture that loosens in the mouth as you chew.

[Perfect Fit for a Wide Variety of Dishes]
Fukufuku Shimeji mushrooms go with every type of cuisine: Japanese, Western, Chinese, and more. Their elegant fragrance and rich umami flavour profile is sure to be the highlight of any meal.[宰藤4.1]

[Recommended Recipe]
When preparing Takikomi Gohan, which is seasoned rice cooked by steaming the rice together with vegetables and other ingredients, seasoning simply with salt alone—or salt with a small amount of Shiro Dashi, or light-coloured Japanese dashi stock—to fully enjoy the natural flavour of Fukufuku Shimeji is recommended.

Filmed in Cooperation with: Anzai Farm (Nihonmatsu City)
Available from late October to November at local farmers’ markets, roadside stations, and other outlets within Fukushima Prefecture.
Please note that it may not be available, as the mushroom is rare and produced in limited quantities.
Produced by: Agriculture and Forestry Planning Division, Fukushima Prefectural Government