Label
All
0
Clear all filters

Mushrooms

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
The mushroom is a fungus whose developed offshoots grow in or under certain trees. In a relatively warm and wet country in which over 75 per cent of the land is covered by mountains, mushrooms grow in abundance and are used in everyday cooking. Apart from the most popular ones, introduced below, there are the Japanese equivalents of European mushrooms such as hiratake (oyster mushroom family), maitake (hen of the wood), amigasatake (morel), amitake (boletus) and anzutake (chanterelle), as well as numerous regional seasonal varieties available locally.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

In this section

Part of

The licensor does not allow printing of this title