Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.
Monday, October 19, 2015
This photo shows one variety of the MATSUTAKE mushroom from Oregon in the United States. Every Autumn, Japanese people go wild for this mushroom. There are many recipes for this, but chef Hayashi at Hirohisa in New York recommends that this mushroom be grilled, deep fried with panko or put into a soup. This exquisite mushroom has captivated the attention of the Japanese people as well as mushroom connoisseurs. The smell alone drives people to spend exorbitant amounts of money for only a sliver of the matsutake.
Scientists have not been successful at growing it in an artificial setting. Despite decades of research, the only way to enjoy this mushroom is to pay for its foraging. It is so rare that foraging is a very expensive endeavor.
Photoshoot at Hirohisa
Posted by Naoko Takagi at 7:42 AM
Labels: autumn, broth, dashi, fall, fungus, hirohisa, ingredients, ippin, mushroom, raw, soup, vegetable
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