Mushrooms break endocrine disruptors?Mysterious life form
What kind of mushrooms do you eat in your home town? Mushrooms seem to be a life form with many mysteries even as of 2021! We will introduce the charm of such mushrooms.
Mushrooms are healthy but nutritious!
Mushrooms are a very healthy food. Just because mushroom have low calories doesn’t mean no nutritious.
Mushrooms are rich in dietary fiber. It regulates the intestinal environment and contains vitamin D, vitamin B, potassium and phosphorus.
Vitamin D improves the absorption of calcium, but it is a vitamin that is difficult to take, so you should take it positively. Dried mushrooms have 10 times more vitamin D, but it is important to dry them in the sun. You can just buy raw mushrooms and expose them to the sun for 30 minutes.
Is the substance of mushrooms still unclear?
Mushrooms are living organisms whose substance has not yet been elucidated as of 2021. It is known that it is a fungus similar to mold and has the ability to decompose persistent substances such as environmental hormones, but it is still full of mysteries.
Mushrooms are a third organism, neither a living thing nor a plant.
What are the characteristics of mushrooms eaten in Japan?
Maitake mushroom
Maitake mushrooms are thick and chewy, and do not color even when cooked. Therefore, even soups and colored dishes can be tasted without disturbing them. It goes well with quirky scents such as herbs. Delicious Maitake mushrooms are heavy and have a clear color. Cook well when you eat it.
My favorite one is Maitake!
Shiitake mushroom
Shiitake mushrooms are so characteristic that they can be used as broth. Some people don’t like this aroma, but in some dishes this aroma is the basis of cooking. Recently, it is also sold in the US. There are dried shiitake mushrooms and raw shiitake mushrooms, which are used according to the dish. If you want to get the broth of shiitake mushrooms, use dried shiitake mushrooms and use the returned water as the broth. Delicious shiitake mushrooms are thick and cap of a shiitake is not opened too much.
Brown beach mushroom(shimeji in Japanese)
There are various types of Brown beach mushrooms. For each Brown beach mushroom, choose one that is generally elastic and has no split stock. It can be used for various dishes without any strong or distinct flavor.
Eringi mushroom(trumpet mushroom)
Eringi is thick and you can enjoy a unique texture. Originally eaten in Europe, it was only eaten in Japan in the 90’s. Eringi can be stored frozen and can be used as it is when cooking.
Enoki mushroom
Enoki mushrooms are characterized by their elongated and crispy texture. Since it hasn’t any strong or distinct flavor, it goes well with various things such as miso soup, simmered dishes, and soup. If you cook it, it will become soft and moist. So you can taste another texture. Choose one that is not discolored and is not sticky.
Nameko mushroom
Nameko is native to Japan. It has a slightly gelatinous coating. This texture is characteristic. You can eat it very deliciously with miso soup or grated radish. Most of the nameko that are sold in general are small grains that are cultivated on a fungal bed, but it is surprising that the nameko that can be harvested in the mountains has a completely different shape. The gelatinous coating can be expected to play a role in protecting the mucous membrane of the stomach.
Cremini Mushroom
Cremini Mushrooms are crunchy and have three times the flavor of shiitake mushrooms. It goes well with Western dishes such as ajillo or stew. Cremini Mushrooms with closed caps and hard ones are delicious.
Oyster Mushroom
Pleurotus ostreatus is a mushroom grown in the greenhouses of the world. It has been eaten in Japan since 1000 years ago. It hasn’t any strong or distinct flavor. There may be many people who have never eaten in some areas, but you should try it. Choose one that is thick and has a solid shaft.
Matsutake mushroom
Matsutake mushrooms are very luxurious and enjoy the aroma. The season comes in autumn. It is positioned as the highest peak of mushrooms in Japan. Some foreigners are not good at scents. It is difficult for matsutake mushrooms to grow, and the reason for its high quality is that it cannot be cultivated artificially.
Let’s eat mushrooms!
Vave introduces recipes using mushrooms. Even with the same dish, you can enjoy different tastes just by changing the mushrooms.
Click here for recipes using mushrooms.
(The image is cremini mushroom ajillo-like)
