Picking up Kinoko (Mushrooms) in Shinshu
When Autumn comes, the sky becomes very clear, and temperature goes down in Shinshu. I get into near mountains and pick up many mushroom. Some of them are quite poison, then, we have to be very careful to pick them up. Recently, there is some studies that certain mushrooms are effective against the cancers. My parents often pick up many mushrooms in Autumn, and pickle them until l new year comes, and ate them.
Some Kinokos found in Shinshu
Mushrooms in Shinshu
Note:
1,
I am sorry I do not know English name
of them, and perhaps, even the Japanese name I attached may be different from academic
one or commonly used name in other districts of Japan.
2, Mushroom should not eat with row, if you do, it may cause healthy problem (poisoning) on your body. I strongly recommend that most mushrooms should not put into a salad without boiling them.
Kuritake
Kuritake (Chestnut mushroom) (1)
Kuritake can be usually found late of Autumn, such as end of October or early November. In Japan, we can find them in vegetable store. This is very popular mushroom, and we put them into Misoshiru (Soy bean soap) or after boil them, we eat with daikon-oroshi (grated radish) and Shoyu (Soy bean source). We usually find them in old chestnut stumps.
Kuritake (2)
When I find such a big and fresh Kuritake, I feel so happy. After I took this photograph, I found several similar big bodies near the spot I found this one, and my carrying box became full.
Rikobo
Rikobo （１）
We find them early Autumn. We pick them up before the small bugs bite them. This is good to eat after boiling with meat and vegetables. (kinoko-nabe). Another cooking is to put into Udon (wheat noodles). The beginners who started to pick up the mushroom may remember this kinoko at first.
Rikobo (2）
Rikobo is found almost anywhere, therefore, it is easy to find even for beginners.
Komuso
Komuso
Komuso means the priest who gave up the real world. He usually wears the cap made from bamboo. The shape of this cap is resembles this mushroom. Some people always looking for this kinoko, and he does not picks up anything else.
Naratake
Naratake
This mushrooms grow at Japanese oak. It is easily broken out. Eating with udon (Japanese wheat noodle) is best choice.
Usufujifusentake
Usufujifusentake (purple balloon mushroom)
It is resemble to murasaki-shimeji (One of delicious mushroom), but it is different one. It grows with form a queue. I do not think that many people eats, but it is edible.
sugihiratake
Sugihiratake (1)
Sugihiratake can be found in early autumn. This mushroom is easy to be identified and classified pretty well even for beginners. I was taught by my father that this mushroom can be eaten when he took me to the forest to pick up mushrooms. The taste is pretty good, and this is one of my favorite one. We cook them as shoyu soap, miso soap, and fried with oil.
Sugihiratake (2)
Sugihiratake is usually found the old Japan cedar. It forms crowd, then, it is easy to pick up certain amount in a short time.
Hanabiratake
Hanabiratake
We can not find this mushroom here so often. It is said that this mushroom includes an ingredient which may prevent people from being cancer. The size of this mushroom is pretty big. (About 20-30CM or 8-14 inches diameter). The inside is resembles to cabbage. Cooking by fried is good.
Kotake
Koutake (1)
Koutake smells pretty well, then, the mushroom picker can identify that the Koutake may may be existing somewhere around by smelling. The taste is pretty good, and the inhabitants here are trying to find this mushroom. I eat them with grated radish after boiling.
Kotake (2)
It is little difficult to find this mushroom, because the color is almost same as that of the environment.
Amitake
Amitake
Amitake is popular in this area, we find them quite well. Cook for Kinoko-nabe, ingredients of udon (Japanese wheat noodles).
Chokodake
Chokodake (1)
Chokodake is found wet ground in coppice. The shape looks like a Japanese choko (Choko is a sake cup for drinking Japanese rice wine (Sake)), that is why it is called as choko-dake. (dake means mushroom) But, do not eat them with alcohol. You get drunk pretty bad. It is said that chokodake includes some poison which may prevent from alcohol dissolve in human body.
Chokodake (2)
There is a study to make a medicine by extracting certain substance from this mushroom to stop drinking for an alcohol dependence.
Jinameko (kurinameko,chonometumitake)
Jinameko (1)
Jinameko has several different names, such as kurinameko, chanometumitake. It has slimy in head of the mushroom. The taste is very good.
Jinameko (2)
Jinameko is found in wet ground like shown in this picture.
Kawamuki
Kawamuki
Kawa means a skin in Japanese, and muki means remove. Therefore, kawamuki means removing skins. Likewise, we remove the skin of this mushroom, and eat them as a ingredients of miso soap.
Hatakeshimeji
Hiatakeshimeji (1)
Hatakeshimeji is said that it is one of the tasty mushroom in Japan, we sometimes find this mushroom near the firm.
Hatakeshimeji (2)
I picked this mushrooms in January 1st. This mushroom usually can be found in autumn. I found this at the root of mulberry trees. Hatakeshimeji is cultivated in this area.
Enokidake
Enokidake (1)
Enokidake mushroom is very popular in Japan. This is widely cultivated here. But, the enokidake we can get in the market looks like white color and very long and slender shape. Because it is cultivated without sunshine. The natural enokidake has a big cap and brown color. The taste is far superior to the cultivated one.
Enokidake (2)
Though the enokidake is found any season in the market. But, the nature one is growing in winter, which is quite different from other mushrooms. I found this at the root of mulberry trees in January 1st.
Hatsutake
Hatsutake
Hatsutake is very tasty mushroom, therefore, we use it when we need tasty soup.
Urabenihoteishimeji
Urabenihoteishimeji
We have to be very careful when we pick up this kind of mushroom, because it is almost impossible to distinguish from other poison ones. Those are so resemble each other. I usually do not pick them up unless I take someone who knows the differences pretty well. Once we eat wrong one, we may loose the life!
Sakurashimeji
Sakurashimeji
This mushroom is little bit bitter when we cook. But we usually eat them by putting them into the miso soup. My mother often preserved them with salt, and ate them in new year.
Siitake
Siitake
Siitake is very popular mushroom, and it is widely cultivated in Japan. I got several small logs which was planted the Siitake fungus. I leave the logs in backyard of the house. Then, I can pick up fresh Siitake mushrooms in Autumn.
Last load and updated: 05/01/17