[Mushrooms]
Shiitake, nameko, enokitake, and bunashimeji. Mushrooms are a familiar ingredient in our daily lives. Originally, they were often found near fallen trees and stumps, so they came to be called “kinoko” (children of the trees). Although they are a representative autumn flavor, advances in cultivation techniques have made them available year-round. It is said that there are between 4,000 and 5,000 types of mushrooms in Japan, but the exact number is unclear. Of these, only about 100 are edible. On the other hand, there are over 200 toxic mushrooms, and the toxicity of many others remains unknown. It’s no wonder that caution is urged against making uninformed decisions during mushroom-picking season.
Mushrooms belong to the “fungi” group, which is distinct from plants and animals. They do not perform photosynthesis themselves but instead spread their mycelium over organic matter such as trees and fallen leaves to absorb nutrients and produce spores. To do this, they form a cluster of mycelium called a “fruiting body,” which takes the shape of a cap and stem. This fruiting body, which corresponds to a ‘flower’ in plants, is the “mushroom” that ends up on our tables. Despite being low in calories, mushrooms are rich in dietary fiber, which helps maintain a healthy gut environment, and are also abundant in B vitamins. Recently, there has been growing interest in beta-glucan, a component believed to enhance immune function. As you may know, glutamic acid, which is the source of umami, adds depth and richness to dishes. With their diverse varieties, textures, and flavors, mushrooms are perfect for expanding the range of culinary possibilities.
Mushrooms do not keep well when raw, but they are easy to cook and can be stored for later use. One method for preparing them in advance is “steaming with sake” using a steamer. Prepare your favorite mushrooms, such as shiitake, maitake, or enoki, remove the stems, tear them into bite-sized pieces by hand, and place them in the steamer. Sprinkle a little salt and sake over them, cover, and place the steamer over a pot of boiling water. Steam for 5–7 minutes, adjusting the time depending on the amount of mushrooms. The mushrooms' umami flavor is concentrated, and their aroma and texture stand out simply. You can enjoy it as is with soy sauce or ponzu sauce, let it cool slightly and marinate it, or mix it with leafy vegetables like spinach. However, the recommended way to eat it is with grated daikon radish and ponzu sauce.
Daikon radish contains diastase, which supports digestion and absorption. Since diastase is heat-sensitive, eating daikon radish raw is recommended. Grating it with a grater gives it a crisp texture and moisture, enhancing the sweetness of the mushrooms and refreshing the mouth. The vitamin C in radish is effective for anti-aging, and the isothiocyanates produced when radish is grated are believed to help remove free radicals that cause aging and protect the body from harmful substances. Steamed mushrooms and grated radish make a convenient and healthy combination—give it a try! While steaming your favorite mushrooms for five minutes, simply grate the radish using a grater.
Adachi Shigehisa Shoten's Wappa Seiro S
https://www.shokunin.com/en/adachi/seiro.html
Kiya's Onioroshi
https://www.shokunin.com/en/kiya/onioroshi.html
Wajima Kirimoto's Sugiwan
https://www.shokunin.com/en/kirimoto/sugi.html
Seiryugama's Kobachi S
https://www.shokunin.com/en/seiryu/kobachi.html
References
https://www.rinya.maff.go.jp/j/tokuyou/kinoko/index.html
https://www.maff.go.jp/j/pr/aff/2110/spe1_02.html
https://housefoods.jp/recipe/syokuzai/kinoko.html
https://life.saisoncard.co.jp/post/c733/
https://esse-online.jp/articles/-/25802 (Recipe)
