Champignon de luxe

Matsutake mushrooms. That’s the king of Japanese mushroom. One of the few really strongly flavored.

With pine branches*.Matsu is the Japanese pine. The mushroom comes from the forest. It’s rare. Very expensive.
Imports from China (like here) or South Korea are cheaper. From North Korea… well, they don’t deliver, but I was told they made you a real bargain price.
But really, the nice and huge Japanese wild matsutake reach high prices.

*these branches are NOT matsu pine at all. LOL. Any green branch does the trick as decoration.

As the 2 have the same season, come from the same woods and tastes go well together, the matsutake are sold with sudachi lemons.

How to eat them ? There are so many possibilities.

A classic : teppan-yaki, grilled on hot-plate. They are served with sudachi lemons, of course.

When you have great ingredients, simpler is better. Well, for the broken bits and the stalks, you can make a little more elaborate cooking :

Matsutake kayaku gohan

Matsutake ponzu sauce.

for moffle

for mizunasu aubergine

Yaki-hearts

A heart shaped yakitori lunch.
Tori is bird, yakitori is grilled chicken, the generic name for the Japanese small chicken skewers. All parts are used. You can grill on a brasero, if you have. I use the oven toaster for my individual y-t.

Before you saw yakitori (click on text) :
with negi leeks

gizzards

DSC03852-001salt grilled tsukune (meatballs)

DSC03902-001sauce tsukune

DSC03889-001sesame tsukune

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Today chicken hearts. They are opened flat on small skewers.
You have 2 options :

Shio-yaki. Salt grilled. Just sprinkle coarse natural sea salt, then grill.

In sauce. You can buy a yakitori sauce if you like buying stuff. Or simmer a little soy sauce with mirin, sugar or honey (or a mix) and add a very small amount of starch if you wish it was thicker.
Coat your skewer in that sauce. Start grilling. Paint again with sauce. Finish grilling.

The 2 types.

On the table, also serve the rest of sauce, and shichimi togarashi (7 spice mix), on a side plate. For more flavor, you can dip the skewers before eating. Or not. The flavor of the grilled meat is enough.

Heart color side : salsa soup. Tomato juice, Louisiana chili, tomatillos, green pepper.

Tomatillos would not float (unless supported by green pepper or their “package”. They fell in the bottom of the soup.

Matsutake kayaku gohan. Flavored rice. In the rice cooker, I added soy sauce, mirin, spinach stalks and matsutake mushrooms (sliced stalks). For the color, I mix in spinach leaves at the end. It’s genmai, brown rice here.

You can see a bit of mushroom. Add an apple for dessert, and you have eaten, and well.