Dobin Mushi

A small teapot-like vessel filled with matsutake mushroom, shrimp, and mitsuba, then steamed. Matsutake is considered Japan's most prized mushroom — nearly impossible to cultivate, available for only a brief window each year, and yes, genuinely expensive. A seasonal dish best enjoyed during the cooler months — worth seeking out at traditional Japanese restaurants when it appears on the menu.

【季節料理】小さな急須のような器に、松茸や海老、三つ葉などを入れて蒸し上げた秋のご馳走。「松茸」は、日本では「香りの王様」と称えられる最高級のキノコ。人工栽培が難しく、秋のわずかな期間にしか出会えない、まさに大自然からの贈り物。ちょっと値は張るけれど、日本の秋を五感で感じるために、ぜひ一度は食べてみて欲しいな。