
Matsutake mushroom@Chiba/Ichihara/Igoi/Sushi/Suzushi/Mizutani/Gourmet
Matsutake mushroom, one of the tastes of autumn
Excellent eating, thick-fleshed matsutake mushrooms from China's Yunnan Province
It is being served fried today.
I say fly,
Batter with dried bonito flakes and dried yuba
It is deep-fried in a method called Toji-age.
What is @Toji Temple?
The fact that yuba was made at Toji Temple (Saveou Gokokuji Temple) in Kyoto, and
It is said to have originated from the fact that there were many yuba shops around Toji Temple.
The yuba we used is from Otaki Town, Chiba Prefecture.
It will be the yuba of "Yubaki.
Yuba carefully scooped up one by one.
I have used it.
Crispy texture and light batter, aroma of dried bonito flakes
Feel the fragrance of autumn with vinegared citrus fruits and Okinawan salt.