Akayamadori-take (Red pheasant mushroom) stew
Akayamadori-take is a same kind of porcini and it's suitable for cooking with butter or cream rather than with dashi or soy sauce. So it's not really popular for local people.
At SAKANA, you can have it as mushroom chowder.
This yellow coulor comes natually from the mushroom. This creamy dish has been very popular for our customer.
by Kay
Mushroom cuisine
Charcoal grill is the most luxury way to eat mushrooms. Simplest method, but it reveals character of each mushroom and they need to be super fresh for that.
Various mushrooms become a bunch of amuse bouche. Since they are wild mushrooms picked up by us from the mountains, the type and number of dishes are changing from day to day.
by Kay
Matsutake, the king of mushroom
Truffle is not the king of mushroom in Japan. It is 'Matsu-take' that Japanese people love its aroma and want to eat even if they pay high prices.
There are cheaper imported matsutake on the market but Japanese domestic matsutake still attract Japanese gourmet for its stronger aroma and texture.
These are genuine Hida Matsutake.
by Kay
The peak of mushrooms!
Varieties of mushroom are poping up from moist soil. The owner chef is also mushroom master of mushroom. He knows which ones are edible and how to cook them.
Oomurasaki-anzu-take goof for marinade with sweet vinegar, or stew.
Shogenji, local falks call it drumstick mushroom. Nice to cook with miso.
Hana-iguchi is good for Nabe hot pot. It becomes soft and melting in the mouth.
Numeri-sasa-take is very tasty in the hot pot dishes.
Ami-take will be nice in miso-soup.
Nise-murasaki-abura-shimeji. Despite the bright colour, its taste is delicate and good for clear soup and dobin-mushi (steamed dish).
Kurokawa has bit of bitterness and it become very good delicacy which goes well with sake.
Mushroom lovers are enjoying mushroom full course at SAKANA.
by Kay
Frills and Frills in the mountain (mai-take)
Mai-take is very popular and tasty mushroom. Black mai-take has best flavour and texture. Brown is the next and then white.
Mai-take means 'dancing mushroom'. It's said because it look like a buch of people dancing, or someone said that when the mushroom hunters found this kind, they dance for joy.
The owner chef has luck for mai-take hunting this year.
Tempura, sauteed in butter, risotto will be nice with Mai-take.
These soot black frills are crow mushroom which is also good for tempura.
Hida mountains are very rich for wild mushrooms because of the native forests are still there.
Hope you will enjoy variety of mushrooms.
by Kay
Wild mushroom season has begun!
After a typhoon, we checked some points in the mountains to searching for mushrooms.
Several different mushrooms were shooting out in the forest of the mountains.
Shaka-shimeji
Hoki-take (broom mushroom)
Sakura-shimeji
Yamadori-take modoki (a kind of porcini)
Masu-take
Akayamadori take
Kuri fusen take （chestnut balloon mushroom)
Natutal and wild mushrooms will give you the best of Hida's autumn taste.
by Kay
Sakana original hot green pepper paste
'Kara-kara namban' is the name of our original hot green pepper paste (registered trade mark). The main ingredient is 'Ajime-kosho (ajime-pepper)' which is special chili pepper of Hida.
Ajime kosho is long thin shape chili and has sharp hotness and somehow sweetness at the same time.
Chop them finely, but not too fine, and mix them with plenty of garlic and our original seasoning.
Stir well in a cauldron until it's cooked.
Hot chili lovers will love it to add special kick on pizza, rice noodles. It's very popular original product of SAKANA which is sold online (only within Japan) or at SAKANA.
by Kay
