After yesterday’s morning hike, we indulged in a delightful udon lunch.
Since moving here, I’ve developed a strong preference for udon over ramen.
I adore the thickness and chewiness of udon noodles.
Moreover, its broth, compared to ramen, is lighter and more subtly flavored.
Ramen broth sometimes triggers headaches for me, reinforcing my preference for udon.
In Japanese udon eateries, a variety of tempura options are commonly available.
While I’ve never been overly discerning about the tempura until yesterday…
Yesterday, they served maitake tempura that truly piqued my curiosity.
And I’m delighted to declare it as one of my newfound favorite mushrooms.
The combination of maitake’s texture in that crispy batter with a hint of soy sauce was pure ecstasy.
Maitake mushrooms (Grifola frondosa) are native to Japan, earning them the nickname “dancing mushroom” in Japanese.
These mushrooms have been integral to traditional Japanese cuisine and medicine for centuries.
Aside from Japan, maitake mushrooms also thrive in other parts of Asia and North America, valued not only for their culinary versatility but also for their potential health benefits and medicinal properties.
It seems some mushrooms possess powers akin to Super Mario’s 1UP!
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