The Japan Timesのインスタグラム(thejapantimes) - 11月20日 17時38分

Among fall’s many fabulous flavors, mushrooms often top the list. These run the gamut from wildly expensive "matsutake" to more reasonably priced fresh shiitake, "buna shimeji" (brown beech mushroom) and "maitake" (hen-of-the-woods mushroom) that regularly appear in grocery stores at this time of year.

Sometimes, the sheer variety in Japanese mushrooms can make it tough to choose, but one dish that celebrates all kinds of wonderfully woodsy fungi is "dobin mushi." The dish is named after the teapot-shaped dobin vessel in which the mushrooms are steamed and served.

This version is easy to prepare and intensely flavorful. Dobin mushi pairs well with a host of other foods, including meat, fish, tofu, omelets and other vegetables. Click on the link in our bio to get the full recipe for dobin teapot-steamed mushrooms.

📸: Elizabeth Andoh

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