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.

Sunday, October 9, 2016

Deep fried Matsutake mushroom and Ohitashi of Matsutake mushroom

copyright 2016 naokotakagi
Deep Fried Matsutake Mushroom with Sudachi and Truffle Salt

 The Matsutake mushroom season is coming. This ubiquitously known mushroom has Japanese people salivating and checking for this specialty mushroom each Fall. It is very expensive and rare mushroom with a unique texture and scent. There is no substitute for this ingredient so far. Here this time, Chef Hirohisa Hayashi (Owner chef at Hirohisa SoHo) introduces two dishes that he thinks best suit the Matsutake mushroom.

The first is "Deep Fried Matsutake Mushroom with Sudachi (a species of Japanese citrus)".

This way of preparing the Matsutake mushroom is simple but very tasty. This dish is extremely satisfying, even more than a steak some might say. From the first bite to moment I swallow the flavor is so rich that even inhaling and exhaling after enjoying a morsel is satisfying. I recommend you to close your eyes for the best experience.

松茸の季節がやって参りました。日本人ならばこのキノコに心が踊らない人はいません。松茸の芳醇な香りと独特の歯ごたえは他の食材をもって替えることはできません。いまだに人工栽培のめどが立たない、希少な食材の松茸。今回はシェフHirohisa Hayashi氏 (Owner chef at Hirohisa SoHo)に、彼が思う松茸の一番美味しい食べ方で調理していただきました。


Ohitashi of Matsutake Mushroom and Mizuna Greens

The second dish is "Ohitashi (boiled greens in bonito-flavored soy sauce) of matsutake mushroom and mizuna greens".

The mizuna greens absorb the full flavor of Matsutake mushrooms and dashi (a soup made with bonito flakes and kombu kelps). This dish makes me realize I am alive.

The matsutake mushroom is harvested from the wild, but cannot be cultivated, so when you have a chance to try this mushroom, don't miss it.