Quote:
Originally Posted by Columbine
*laughs* yup, except where I live and then you get four sorts; red, white, powdered and eye-wateringly expensive organic stuff. I miss the variety I could get in Japan; certainly the brand of white miso available to me here is incredibly sweet, whereas I used to buy a different one in Oxford and another again in Osaka that were much more salty.
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Sigh.. sounds like I need a culinary trip to Japan =\
lol
@dogs... just.. lol
So just to be on topic:
Tis' the season to be Jolly, for the Matsutake are in bounty~
Has anyone here to share any recipes or techniques to preparing them?
I personally have very limited experience with the mushrooms, only having seen it prepared and tasted once. It was in a very clear broth, possibly with sake and mirin?