It is cultivated locally in temperate climates in Europe, North America and Australia and sold fresh in super markets.

Cultivated versions are often small and thin in appearance and popular in many nations across the world.

[4] Two commercial variations, both originating from Japan, are known: A radical alternative view based on ITS DNA barcoding is that all members of the genus are the same species.

The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor.

When prepared alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature; or, they can be slow roasted on a low temperature with a small amount of butter or cooking oil.