April 18, 2013

Tamogitake and Numeri Sugitake/タモギタケとヌメリスギタケ

Yesterday, I went to the local A-COOP store, where I found these two mysterious mushrooms. The varieties not indicated on the labels. I later called the producer to ask her what they were. My son was right. They were tamogitake and numeri sugitake (Pholiota adiposa).

I asked my son how he wanted to have these mushrooms. His request: takikomi gohan for tamogitake and clear soup for numeri sugitake.

I made takikomi gohan in my usual way: first parboiling the mushroom with water, soy sauce, sake, and mirin for a few minutes, adding the liquid to the rice cooker pot, but NOT adding the mushroom.
炊き込みご飯は私の普段の作り方で作りました: きのこを水、しょう油、お酒、みりんで数分茹でて、液は炊飯器に入れますが、きのこは入れません。
We had kogomi (fiddleheads) for the first time in this season.
I didn't collect them, but I bought them...

After the rice is cooked, I placed some mushrooms on top of the rice.
Clear soup:
This time, I added some wakame seaweed and beaten eggs.


Fräulein Trude said...

Good to have an expert for mushroom at home. The mushroom rice looks really very nice.
Fiddleheads - thanks for reminding me. The place for planting some ferns has aready been prepared but I have forgotten to order some.

Stacy said...

I love fiddleheads but they are so expensive compared to other vegetables that they are almost a luxury!

Hiroyuki said...

Kiki: At 200 yen per bag, they are steals. The producer (enoki producer) is an acquaintance, and she told me that her husband cultivates them as a hobby.

I highly recommend fiddleheads (ostrich fern) because they are not bitter at all. Warabi (bracken fern) shoots are bitter.

Stacy: In Japan, fiddleheads are not very expensive (this amount was sold for 220 yen), so I often buy them when I find them at the supermarket. (Local people here would laugh at me for doing so.)

Yangsze said...

Looks delicious! They sell fiddleheads here in California as well in spring time, but I always find them slightly bitter and have to blanch them first to get rid of the bitterness. I wonder if it's a different kind of fern?

Hiroyuki said...

Yangsze: Slightly bitter? Maybe a slightly different kind...
Here in Japan, fiddleheads (kogomi) are one of the few sansai (lit. mountain vegetables) that require no akunuki (lit. harshness removal).