Dobin-mushi (Matsutake mushroom soup)

Posted on Nov 21, 2010 in Hiroko's Blog, Recipes

Please be alerted at the beginning of October, 2011.  Please try hard to find the mushrooms in your area – local, domestic or imported.  Finding kabosu fruit is a impossible mission at commercial base.  Use a mixture of lemon and lime juice to flavor the soup. 4 servings 1 to 2 matsutake mushrooms, soaked in salt added water for 10 to 15 minutes to remove soil and insect (if the mushroom is clean and no trace of insect, omit the soaking process) 4 tiger shrimp,...

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Too late…but Matsutake mushroom

Posted on Nov 16, 2010 in Hiroko's Blog

It’s been busy months, travelling and participating some of the most memorable Conference and events in my life both domestic and abroad, including the one at CIA’s World of Flavor Conference: Japan at Greystone, CA campus.  It was an absolute pleasure and honor to be a moderator and presenter for many General Sessions and seminars at this Conference, and work with great chefs who flew from Japan.  Now I am back to my blog page with an article which should have...

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