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Autumn is the peak season for mushrooms in Japan.Matsutake, a special kind of mushroom that grows under red pine trees, is often called the king of mushrooms for its wonderful aroma.I enjoyed this grilled matsutake at a beautiful restaurant in Kyoto- its fantastic scent went perfectly with a glass of Japanese sake.

Autumn is the peak season for mushrooms in Japan.
Matsutake, a special kind of mushroom that grows under red pine trees, is often called the king of mushrooms for its wonderful aroma.
I enjoyed this grilled matsutake at a beautiful restaurant in Kyoto- its fantastic scent went perfectly with a glass of Japanese sake.

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Making dashi can be a bit tricky. In formal restaurants, water is slowly simmered with kombu kelp, then bonito flakes are added and gently strained to make a clear broth. That process is too time-consuming for everyday home cooking.Tea bag- style dashi packs are an easy way to make dashi at home. Just simmer one in water for a couple of minutes.Choose packs made from natural ingredients and without added salt. But if yours does contain salt, just remember to reduce other salty seasonings when you cook.