October 11, 2010

Kinoko (Mushroom) Day for My Family/我が家族にとってはキノコの日

Today, October 11, my son and I went for mushroom gathering in two mountains, Mt. Kinjo, near Untoan, and another local mountain in Shiozawa, called Mt. Akiba (not the one in Yuzawa, an adjacent town).
We were lucky to find this log, full of honey mushrooms!

Aren't they beautiful?

Honey mushrooms are called naratake in Japanese, but the local people here in the Uonuma region of Niigata prefecture call them amandare. Honey mushrooms are very popular in Japan, and have other various local names throughout Japan, such as kuzure and boribori.
英語でhoney mushroomと呼ばれるナラタケですが、新潟県の魚沼地域の人たちはアマンダレと呼びます。ナラタケは日本ではとてもポピュラーで、他にもクズレやボリボリなど様々な地方名があります。

We also found this jumbo mushroom, parasol mushroom, more than 30 cm in height and 18 cm in cap diameter.

Views from Mt. Akiba:

All rice paddies have been cultivated.

One of the sad things about mushroom gathering in Japan for the past few years is that sugihiratake (called kataha in the Uonuma region of Niigata prefecture), Angel Wing in English, is now regarded as poisonous.
ここ数年、日本でのキノコ狩りに関して悲しいことの一つが、スギヒラタケ(新潟県の魚沼地方では「カタハ」と呼ぶ。英語ではAngel Wing)が現在では毒キノコと見なされていることです。

We washed the honey mushrooms three times to make sure they were clean.

I boiled them for about two minutes.

I threaded the hokoritake (puffballs) onto skewers for grilling.

I cut the cap of the parasol mushroom into eight equal sectors.

My daughter did the breading (dusting with flour, coating with beaten egg, and then coating with panko (Japanese breadcrumbs)).

The mushroom itself tasted of nothing, but we enjoyed the fluffy texture while having it with tonkatsu sauce.

I pan-fried hoteishimeji (Clitocybe clavipes (Pers. : Fr.) Kummer), other edible mushrooms, and the stems of the parasol mushroom with some oil, and seasoned with salt and soy sauce. I refrained from having this dish because I know hoteishimeji will poison you if you have it with alcohol (and I was drinking). My son said the stems of the parasol mushroom were stringy and almost inedible.

I made kinoko soup, using some boiled honey mushroom.

Puffballs grilled in the toaster oven:

I almost forgot to mention that I made tonkatsu (breaded pork cutlets) as well, because I thought that the mushroom fries would not be enough to fill our stomachs. (Of course, my daughter did the breading.)


Arthur3030 said...

Wonderful. This, like so many of your posts, leaves me bitter with jealousy. One day I will try all these things you show us.

All the mushrooms look delicious.

Hiroyuki said...

Arthur3030: Thank you for your comment. Are you sure you really want to get up early in the morning on a holiday, go into the woods, running the risk of encountering bears, come home, wash all the dirty mushrooms thoroughly, and cook them, running the risk of having some poisonous mushroom (laugh)?
Luckily, we didn't encounter any bears, but we were bitten by mosquitoes and other unknown insects. Both my hands still itch, do does my right ear!

Indirect Heat said...

That looks beautiful. What a fabulous mix of mushrooms. What a feast.

Hiroyuki said...

Bbq Dude: Thanks for calling our mediocre dinner a feast! It is no feast by any standards, but it sure is for my son, who is a mushroom geek!

CFT said...

Are the stems of the parasol mushroom in the top left & right of the photo of the cooked dish? They look rather woody, no wonder they were difficult to eat.

Anonymous said...

Parasol is one of the finest mushrooms (beside of cepes) which one can find in our neighbourhood woods (nearby in 200 m distance, I live in a moor and forest area). Parasol tastes like veal. Just a little salt an pepper, flour for dusting, beaten egg and breadcrumbs for the coating will do: a perfect "wiener schnitzel" with a slice of lemon to squeeze over. Funny, I would never have guessed that this kind of parasol-recipe is known in japan - the world is really small.
Anyhow - this year was a very good mushroom year. I found some champignons (Agaricus campestris) and lots of hallimasch (Armillaria spp) and shiitake!! even in my garden and lots of mushrooms I don't know and therefore didn't dare to cook because my husband is still a nice guy ;-)
Good look to your next mushroom hunting. Your landscape fotos look very beautiful.
Kiki from germany

Hiroyuki said...

Chee Fai: Yes. My son said he managed to get it down (his throat), and I replied he could spit it out anytime!

Hiroyuki said...

Kiki: It's my son who decided how to cook the parasol mushroom. We have one big book on mushrooms and other three smaller books, and the recipe was in two of them. The big book says that the stem can be finely chopped and added to minced meat. I guess I could have tried that.
In Japan, this year is not a good one for mushroom because of the very hot summer.
You found shiitake?! Wow, I envy you! We have never found wild shiitake, nameko, or enoki.
My son belongs to the athletics club of his junior high school, and he is very busy as a member on weekdays and weekends around this time of year, but he insists that we go mushroom gathering again in this season.

Anonymous said...

Hiroyuki: Don't mistake me, shiitake don't grow wild in germany. I injected an old treechunk with shiitake-breed to cultivate the shiitake in my backyard. This year was sucessfull. I will create a bigger mushroom garden patch next spring with other types of mushrooms, growing on treechunks and straw.
There you will find an example:
http://www.pilzebaum.de/html/garten.html - sorry only in german

Here is another mushroom recipe: fill stirr fried and afterwards chopped mushrooms, mixed with spice (chilli, pepper, salt, soysauce), chopped spring onions, finely chopped garlic and crumbled silken tofu in wantan-dough-leaves - just make little sacks and deep fry. Tastes very nice!

Enjoy your father-son-hobby. Children do grow up so very fast.

Hiroyuki said...

Kiki: Thanks for your clarification. I should have realized that shiitake is not native to your country.

Thanks for the link. I have done this kind of mushroom cultivation in my small yard with oyster, maitake, and shiitake mushrooms.

Thanks for your recipe. Sounds like a very delicious dish. You must be a very good cook!

Yes, children grow fast, but the sad thing is that we adults grow "old" as fast as they do.

Lalique said...

Helloo friendly visit from Turkey

Hiroyuki said...

Lalique: Thanks for your comment. I visited your blog and found photos of very pretty girls!