The word “agaricus” refers to all mushrooms belonging to the Agaricus genus, therefore it means that mushroom named”agaricus” does not exist. Mushroom is also kind of “agaricus”.
Agaricus, which is known as health food, is called “Agaricus Blazei Murrill (Japanese scientific name: Himematsutake)”.
The constituents of these mushrooms vary greatly depending on their types, cultivation methods, and geographical locations.

Agaricus Blazei originally comes from the mountainous area in Piedade, Brazil. It was brought to Japan in 1965. Japanese who had lived in Brazil found it in the outskirts of Sao Paulo, and then it was sent to Dr. Iwade Inosuke, who is known as a specialist about mushrooms.

Agaricus fruiting bodies contain β-(1→3)-D-glucan, β-(1→6)-D-glucan protein complexes and RNA-protein complexes, which help maintain health, and mycelia section contain glucomannan. In addition to them, it is discovered to be rich in vitamins and minerals, which are necessary for health maintenance.

Especially, β-(1→6)-D-glucan, a polysaccharide of Agaricus brazei, is characterized by binding to many proteins. This improves absorption from gastrointestinal tract and makes it easier absorption for eating, brewing and drinking.

Many studies on Agaricus (Himematsutake) has been presented at meetings of the Japan Pharmacological Society and the Japanese Cancer Association. Nowadays, as it cannot preserve and spoil easily in plain, normally it is distributed in a dry form, powder, granule, tablet and capsule.