It is memorable, after we gathered a basketful of bracken, we eat rice balls with its fresh breezes. Leave it alone until cold completely. Keep water drop one by one from faucet, soak bracken in water overnight. Japanese cucumbers are much smaller than the American variety. The Japanese variety offers a softer skin, fewer seeds, firmer fresh, and crunchier texture.
Body is thick and edge is indentation.
Because it is difficult to get a wild mushroom, we use cultivated mushrooms such as shiitake , shimeji , enokidake , nameko . Shiitake mushroom is most commonly used mushroom in Japanese cuisine. In selecting fresh mushrooms, choose those that have dark brown caps, white undersides, and tucked edges. Dried shiitake mushroom shoud be selected for their brown caps and a cracked appearance and sould also be thoroughly dried. Well-cracked caps and very thick flesh indicate high quality.