cedar – Cook and Drink

Dashi with Nameko and Shrimps

9 December 2020

Nameko (or Pholiota Nameko) is a very popular, cultivated mushroom in Japan. It’s used in stir-fries and miso soup. The taste is nutty, the color amber brown and the texture is firm, also after cooking. The flavor combines very well with (home-made) dashi and shrimps. The kamaboko (made from processed seafood) and the mitsuba (Japanese parsley) add colour and extra flavour to the dish. Light, delicate and refreshing: a memorable starter.

Sake Pairing

If you want to serve a drink with the soup, then serve taru sake. This dry sake is characterized by its refreshing taste and the aroma of Yoshino cedar. The sake was stored in a barrel (taru) made of cedar. Taru sake is about skills, history, dedication and refinement. Yes, you guessed right, we simply love it. Our choice? The one made by Kiku-Masamune.

What You Need

For the Dashi
- 500 ml Water
- 10 gram Kombu
- 15 gram Katsuobushi
50 grams Nameko
6 small raw Shrimps
3 small tablespoons of Sake
1 small tablespoon of Light Soy Sauce
2 slices of Kamaboko, halved
(optional) Mitsuba

What You Do

Clean the shrimps and cut lengthwise in two
Let the shrimps marinade in two tablespoons of sake and transfer to the refrigerator for an hour
Clean the mushrooms with kitchen paper if necessary
Prepare the dashi
Add a small tablespoon of sake and a similar quantity (or less) of soy sauce
Add the mushrooms to the soup
After a few minutes (depending on the size of the mushrooms) add kamaboko and shrimps.
Taste and if necessary add more soy sauce
Serve immediately when the shrimps are ready
(Optional) add some mitsuba.

Matsutake with Ginger and Spinach

31 August 2019

A very special mushroom, to say the least. Well known throughout Japan, China and South Korea as a true delicacy. Matsutake smells like a pine wood forest and its taste is intense, aromatic, lasting and unique. As if you could taste Autumn.
It’s an expensive mushroom (around 180 euro per kilo) with very limited availability. But if you happen to find it, be sure to buy it. Between 75 and 100 grams is fine for two.
The Matsutake makes this into an unforgettable dish. It will bring you back to earth in a split second. Smell it, taste it and feel how satisfying and relaxing it is.

Wine pairing

Best served with a dry sake. We prefer Junmai Taru Sake as produced by Kiku-Masamune. This fine sake is matured in barrels made of the finest Yoshino cedar. The aroma has indeed clear hints of cedar. The sake will clear your palate and allow for a more intense taste of the Matsutake.

What You Need

75 – 100 gram of Matsutake
Some Spinach (preferably what is called the ‘wild’ version, cleaned and without the stem)
Ginger
Garlic
Scallion
Soy Sauce (reduced salt)
Olive Oil
Sesame Oil

What You Do

Clean the Matsutake and cut in small dices. The size you would like to eat them (Matsutake doesn’t shrink like many other mushrooms; it remains firm). Warm the soy sauce, add a touch of sesame oil and flavour with very small cubes of ginger. Fry the Matsutake gently in a skillet in some olive oil, no longer than 3 minutes. Add very finely or grated garlic. Add very thinly sliced scallion (white only). In parallel blanch the spinach in the liquid. Quickly drain the spinach and set aside. Reduce the liquid and taste. Add some excellent sesame oil and whisk. In parallel chop the spinach.
Put spinach on a plate, gently add some sauce and then sprinkle the Matsutake over the spinach..