One of the best things about autumn in Japan: MUSHROOMS. Here’s what they look like in their glory, displayed in the grocery store.

They all have different qualities. Enoki are thin, like eating noodles, good for a hotpot (nabe) or soup. Shiitake are versatile, but gorgeous when they’re just grilled and eaten with a bit of soy sauce. Maitake are my favourite currently, also good for a hotpot, thin but still firm. Shimeji are excellent in a stir fry, as are eringi. So many options…


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