In Japan these are called shimeji or bunashimeji,

--- In thejapanesecookingclub@yahoogroups.com, "ron g" <mainland2104@...> wrote:
>
> Hey My Northern Friend: Here in Mich.  There called Komika, For salads.  I saw
them yesterday at our Kroger Market.  I've never had them that i can remember. 
Ron
>
> --- In thejapanesecookingclub@yahoogroups.com, "qa9999aq" <qa9999aq@> wrote:
> >
> > Okay...
> >
> > Every other week we go to Mitsuwa to pick up the several phonebook manga my
wife collects. Walking around the food store is always a pleasure, but it also
makes me think that I need to learn how to use more ingredients than I already
do. SO! I'm going to pick your collective brains.
> >
> > I picked these mushrooms to begin with:
> > http://i22.photobucket.com/albums/b330/meepop/Food/mroom62.jpg
> >
> > Can someone please give me the run down of how to use them, and in what?
i.e., do I cut the base off, or not; do you separate the mushroom, or simply cut
them like you would quarter a cauliflower? The person who took this picture used
them in a pasta sauce...would you do that? How should I cook them to learn what
they taste like and where best to use them?
> >
> > ^__^ Anything else you can think of would be wonderful, and thanks!!
> >    Pattie
> >
>

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Hiya-Yakko
  Categories: Eat, Japanese
       Yield: 2 Servings

     300 g  block Silken tofu, chilled
     1/2    Spring onion, chopped
            Fresh ground ginger
            Soy sauce

   Chilled Tofu: The simplest and most effective way to enjoy fresh
   tofu.

   1. Cut the tofu in half, place each piece on a plate, and garnish
   with the spring onion and ginger.

   2. Serve with the soy sauce.

   * Try using other garnishes, such as sliced onion, wasabi, bonito
   flakes, chives, chilli pepper, etc.

   authenticjapanesefood.com

   From: Michael Loo

MMMMM



Cheers

Jim in Yellowknife

Yet another American vegetarian dish with some Japanese influences. Why it
is named after an American Indian tribe I don't know.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Shoshoni Sesame Soba Noodles
  Categories: Vegan, Mushrooms, Japanese?, Noodles
       Yield: 8 Servings

       1 lb Buckwheat soba noodles
       1 tb Sesame oil
       1 sm Onion; thinly sliced
       2 ts Minced fresh gingerroot
     1/4 c  Sesame seeds
     1/2 c  Julienned carrots
     1/2 c  Julienned red or green bell
            -pepper
     1/2 c  Julienned daikon or jicama
       4 tb Water
     1/2 c  Sliced wild or domestic
            -mushrooms
       1 c  Chopped fresh spinach or
            -chard leaves
     1/2 c  Broccoli florets
       6 tb Tamari
     1/4 c  Julienned green onions; for
            -garnish

   "Steam-frying" is a favorite low-fat cooking technique among spa
   chefs and is the method used to prepare this dish. The ingredients
   are sauteed to bring out their flavors, then covered and steamed with
   a little liquid until they are tender. (Adapted from The Shoshoni
   Cookbook by Faith Stone and Anne Saks)

   In large pot, over high heat, bring 3 quarts water to a boil. Add
   noodles, stirring to prevent sticking. Cook until al dente, 4 to 6
   minutes, stirring occasionally. Drain and rinse with cold water.

   In large skillet, heat oil over medium-high heat. Add onion, ginger
   and sesame seeds and cook, stirring often, until onion is soft and
   sesame seeds are browned, about 5 minutes. Add carrot, bell pepper,
   daikon or jicama and 2 tablespoons water. Reduce heat to medium-low
   and cook, covered, 2 minutes. Add mushrooms, spinach or chard,
   broccoli and remaining 2 tablespoons water. Cover and steam 1 minute.

   Add cooked noodles and tamari to vegetable mixture. Stir and continue
   to cook until noodles are heated through. Garnish with green onions
   just before serving.

   Recipe by: Vegetarian Times Magazine, January 1998

MMMMM


Cheers

Jim in Yellowknife

No virus found in this outgoing message.
Checked by AVG - www.avg.com
Version: 8.5.425 / Virus Database: 270.14.76/2519 - Release Date: 11/22/09
07:38:00

ron galindo wrote:

>>  Do your recall my Omuletstu recipe. Very much the same.

I'm afraid I don't recall it.

>> mine was from the Northern Japan and no Catsup.

Although I don't  have a precise recipe I believe I could make one just from
the description.

>>  So let's think about this. You are stationed or have moved to Japan, and
>> you want a
>> McDonalds or a Burger King.

If you live near Sasebo with it's huge US naval base... no problem! [g]

Cheers

Jim in Yellowknife

No virus found in this outgoing message.
Checked by AVG - www.avg.com
Version: 8.5.425 / Virus Database: 270.14.58/2493 - Release Date: 11/09/09
19:40:00