Autumn Flavours

It took a while but I have finally excepted that autumn is here and winter is just around the corner. So without any further a do I would like to introduce Autumn Flavours the new section of this blog devoted to autumn food. So what's in the pot and on the table this time of year? If you have time to get out into the of nature of Niseko or Hokkaido then you'll find that mushrooms are everywhere this time of year. One very tasty mushroom I have found is rakuyo kinoko. It is a little different from a normal mushroom as it has a spongy underneath and would have stared well clear of it if it wasn't for Hiromi showing me what it looked like! Once you have found enough rakuyo kinoko go home and try Hiromi's homemade soup. Happy hunting! Hiromi's Wild Mushroom Miso Soup

• 3 tea spoon dashi [Japanese fish stock powder]
• 2 table spoon miso paste
• 500 ml water
• 5 medium sized rakuyo mushroom
• 1 small nasubi
• 1 cup grated daikon

Cut mushrooms, nasubi into small cubes. Boil the water and put in dashi, mashrooms and nasubi. Put miso paste before the water boils and turn off. Put daikon just before you serve. Hiromi mentioned to me that you could add almost anything to this jiryu[soup] but reckons the nasubi is needed. ENJOY!