Snapper Steamed with Wild Mushrooms in Parchment

Kami Tsutsumi no Saka Mushi

Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The Japanese often use various natural products to wrap food in before cooking it. Dried bamboo leaves and broad, softened kelp are two of the most popular, each imparting its own fragrant nuance to the dishes in which it’s used. Since neither bamboo leaves nor broad kelp is readily available to the American home cook, I’ve adapted the steaming technique here to make use of cooking parchment. To add a subtle aroma to the final presentation, I line the paper with fresh slices of lime. The re