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[Nameko Mushrooms and Grated Daikon Radish]

Nameko mushrooms are easily available anywhere in Japanese supermarkets and have a smooth texture. They are characterized by their entire body being covered with a slimy, mucilaginous substance, and are distributed in Japan, China, Europe, and North America, but only in Japan are they eaten for food.

A combination of "nameko mushrooms simmered in soy sauce" and "grated daikon radish" was often served on the dinner table at my parents' home in Yamagata. It is a staple of my family's cooking. It takes less than five minutes to make and only requires three ingredients: nameko mushrooms, soy sauce, and sake.

Another recommended combination of nameko mushrooms and daikon radish is miso soup with lightly rinsed nameko mushrooms and grated daikon radish. The thick nameko mushrooms and crunchy daikon go well together. The slightly thickened miso soup does not easily cool down and is especially recommended in cold winters.

Just one unit of onioroshi is very convenient. By combining it with various menu items and ingredients, you can find different tastes and textures that you have never had before. There are many things that come out of the kitchen, and good tools seem to enhance the pleasure of cooking and eating even more. Daikon radishes are in season in winter, and now is the best time to eat them. If you find nameko mushrooms in Japanese or Japanese-Japanese supermarkets, try tasting them with grated daikon.

Nameko mushrooms simmered in soy sauce

Ingredients (2 servings):
1 package (100g) nameko mushrooms
2 teaspoons soy sauce
2 teaspoons sake
Appropriate amount of grated daikon

1. Take out the nameko mushrooms from the bag, rinse them under running water and drain in a colander.
2. Add soy sauce and sake to the pan, bring to a boil, and turn off the heat after a while.
3. Grate daikon radish with onioroshi and serve with nameko mushrooms simmered in soy sauce.

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