Matsis and Wannabees: a Primer on Pine Mushrooms
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Kamonegi Menu
S T A R T E R shishito: shishito pepper, spicy mentaiko "cod roe" aioli …..9 tsukemono: assorted house made vegetable pickles ….. 9 addictive korinki: korinki squash, bamboo, blackened chili oil, roasted peanuts .....9 heirloom tomato kimchi: local heirloom tomato kimchi, shiso, sesame, chili oil .....12 foie gras "tofu": foie gras, sake poached shrimp, wasabi, 2 year aged zaru sauce .....12 albacore zuke tataki: sashimi style albacore tuna, steamed eggplant, sapporo pepper yakibidashi, yuzu miso vin .....13 yakitori duck tsukune: house made duck meatballs, eggplant, sous vide egg, shishito …..14* T E M P U R A zucchini coin: local zucchini tempura, sweet and salty umami powder ..... 7 satsuma yam tempura: sweet dashi, habanero maple syrup, blue cheese, walnuts ….. 11 broccolini tempura: asiago cheese, miso anchovy aioli ….. 12 eggplant tempura: lobster mushroom, dashi broth, purple daikon, bonito, mitsuba ….. 13 anago tempura: sea eel, s&b curry salt, lemon ….. 14 shrimp tempura: [2pc], daikon oroshi, tempura broth ….. 9 nagoya wings: [6pc], fried chicken wings, secret yakitori sauce, sesame ..... 14 B U K K A K E S O B A nattou bukkake: housemade fermented soybeans, shiso, nori, micro green, sous vide egg, karashi mustard ..... 19 shrimpcado bukkake: shrimp tempura, avocado, cucumber, daikon oroshi, wasabi ..... 20 tomato kimchi bukkake: local organic heirloom tomato kimchi, shiso, garlic, scallion, onion, sesame ..... 21 hiya-jiru bukkake: grilled saba "mackerel" miso paste, myoga ginger, tofu, sesame, shiso ..... 20 S E I R O S O B A ten zaru: soba with side of chilled broth, seasonal vegetable tempura, wasabi, scallion ….. 22 karee : japanese vegetable curry, leek, mozzarella …. -
Appetizers Black Sesame Tofu, Soy Milk Skin and Salmon Roe With
RAN Appetizers Black Sesame Tofu, Soy Milk Skin and Salmon Roe with Dashi Jelly Potherb Mustard, Boiled and Seasoned White Maitake Mushroom Dried Squid Mushroom with Grated Radish and Ponzu Soup Arrowroot Starch Soup Crab Dumpling, White Cloud Ear Mushroom, Green Beans Carrot and Ginger Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1500yen) Broiled Dish Barracuda Broiled and Boiled in Dashi, Sudachi Citrus Vinegared Vegetables and Grilled Eggplant Organic Beef Fillet with Vegetables (Bell Pepper and Broccoli and so on) Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Lily Bulb Dumpling, Shimeji Mushroom, Green with Starchy Sauce Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be add to your bill. MIYABI Appetizers Scallop Cooked with Sake, Welsh Onion, White Maitake Mushroom Radish and Chervil Mustard Vinegar Miso Dressing, Bonito Vinegar Sauce Steamed Dish Mini Egg Custard: Hamo Japanese Conger, Soy Milk Skin Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1500yen) Broiled Dish Salmon, Mushrooms, Mitsuba Green and Ginkgo Nuts Roasted Chestnuts, Vinegared Vegetables Boiled and Seasoned Vegetable with Bonito Flakes Temari Sushi Balls Main Dish Broiled Sea Bream, Burdock Root, Taro, Green Beans, Ginger or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Lotus Root Dumpling Rice Dish Rice Cooked with Chestnuts or Steamed Rice Miso Soup with Japanese Pickles Dessert Assorted Seasonal Fruits with Wine Jelly ¥8,000 The menu may change without prior notice. -
Snow Castle Autumn Menu
Snow Castle Autumn Menu Appetizer Crab and Mushroom with Grated Daikon Radish Grilled Duck with Saikyo Miso AKKESHI Oyster Tempura Steamed Dish Steamed Consommé Soup Egg Custard with Matsutake Mushroom Cold Dish Local Assorted Sashimi Hot Dish MAKKARI Lily Bulb Dumpling Mushroom Sauce Grilled Dish Salt Grilled Sea Urchin and Abalone Main Dish Grilled Hokkaido Wagyu Beef Rice Pot Steamed Rice with Salmon and Matsutake Mushrooms Or Assorted Sushi Miso soup Dessert Apple Ice Cream Baked Sweet Potato Pudding JPY 10 ,000 per person (10% service charge and 10% consumption tax are not included) Snow Castle Autumn Menu Appetizer Mushroom and Grated Daikon Radish with Salmon Roe Grilled Duck with Saikyo Miso Steamed Dish Steamed Consommé Soup Egg Custard with Matsutake Mushroom Cold Dish Assorted Sashimi Hot Dish Small Hot Pot of Eel with Simmered Eggs Deep Fried Dish AKKESHI Oyster Tempura Main Dish Grilled Hokkaido Wagyu Beef Rice Pot Steamed Rice with Hokkaido SAMMA Fish(Pacific Saury) Miso soup Dessert Apple Ice Cream JPY 8,000 per person (10% service charge and 10% consumption tax are not included) Snow Castle Autumn Menu Appetizer Crab with RAKUYO Mushrooms and Persimmon Grated Daikon Radish Hot Dish Small Hot Pot of Eel and Eggplant with Simmered Eggs Grilled Dish Grilled RUSUTSU Pork Marinated in Saikyo Miso SUSHI Assorted Sushi Miso soup Dessert Apple Ice Cream JPY 6,000 per person (10% service charge and 10% consumption tax are not included). -
A Nomenclatural Study of Armillaria and Armillariella Species
A Nomenclatural Study of Armillaria and Armillariella species (Basidiomycotina, Tricholomataceae) by Thomas J. Volk & Harold H. Burdsall, Jr. Synopsis Fungorum 8 Fungiflora - Oslo - Norway A Nomenclatural Study of Armillaria and Armillariella species (Basidiomycotina, Tricholomataceae) by Thomas J. Volk & Harold H. Burdsall, Jr. Printed in Eko-trykk A/S, Førde, Norway Printing date: 1. August 1995 ISBN 82-90724-14-4 ISSN 0802-4966 A Nomenclatural Study of Armillaria and Armillariella species (Basidiomycotina, Tricholomataceae) by Thomas J. Volk & Harold H. Burdsall, Jr. Synopsis Fungorum 8 Fungiflora - Oslo - Norway 6 Authors address: Center for Forest Mycology Research Forest Products Laboratory United States Department of Agriculture Forest Service One Gifford Pinchot Dr. Madison, WI 53705 USA ABSTRACT Once a taxonomic refugium for nearly any white-spored agaric with an annulus and attached gills, the concept of the genus Armillaria has been clarified with the neotypification of Armillaria mellea (Vahl:Fr.) Kummer and its acceptance as type species of Armillaria (Fr.:Fr.) Staude. Due to recognition of different type species over the years and an extremely variable generic concept, at least 274 species and varieties have been placed in Armillaria (or in Armillariella Karst., its obligate synonym). Only about forty species belong in the genus Armillaria sensu stricto, while the rest can be placed in forty-three other modem genera. This study is based on original descriptions in the literature, as well as studies of type specimens and generic and species concepts by other authors. This publication consists of an alphabetical listing of all epithets used in Armillaria or Armillariella, with their basionyms, currently accepted names, and other obligate and facultative synonyms. -
Ricken and Artificial Selection on Primorsky Krai Territory
Gukov, G.V, Rozlomiy, N.G. /Vol. 8 Núm. 18: 432- 437/ Enero-febrero 2019 432 Articulo de investigación Biological and environmental peculiarities of tricholoma caligatum (viv) ricken and artificial selection on Primorsky Krai territory Particularidades biológicas y ambientales de tricholoma caligatum (viv) ricken y selección artificial en el territorio de Primorsky Krai Particularidades biológicas e ambientais do tricomaloma caligatum (vida) e seleção artificial no território do Krai de Primorsky Recibido: 16 de enero de 2019. Aceptado: 06 de febrero de 2019 Written by: Gukov G.V. (Corresponding Author)133 Rozlomiy N.G.134 Abstract Resumen Matsutake mushroom is unique in many ways - it El hongo Matsutake es único en muchos has several names, including two Latin ones, aspectos: tiene varios nombres, entre ellos dos mycorhiza developer, and selects individual latinos, desarrollador de micorhiza, y selecciona conifers or hardwood specifically as the partners coníferas individuales o madera dura from woody plant species in different countries. específicamente como socios de especies de It is hidden and very shy - the main part of its fruit plantas leñosas en diferentes países. Es oculto y body (leg) is hidden in soil, and the small compact muy tímido: la parte principal de su cuerpo frutal cap of the fungus is not always visible in forest (pierna) está oculta en el suelo, y la pequeña capa among the fallen autumn needles and leaves. The compacta del hongo no siempre es visible en el mushroom is also unique as it has exceptional bosque entre las hojas y las agujas otoñales nutritional and medicinal properties, therefore caídas. El hongo también es único ya que tiene the price for this unique species exceeds all propiedades nutricionales y medicinales reasonable limits. -
Le Bernardin
Chef’s Tasting Menu* —Per Table Only— Tuna Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives Extra Virgin Olive Oil Albariño, “Lagar de Pintos,” Rías Baixas, Spain 2017 Crab Warm Peekytoe Crab; Yuzu Rice Green Tea-Nori Consommé Meursault, Domaine Ballot-Millot, Burgundy, France 2018 Le Bernardin Dover Sole Sautéed Dover Sole; Almonds, Chanterelles 155 W 51st St, New York, NY 10019 Soy-Lime Emulsion Krug, “Grand Cuvée 168ème Edition”, Reims, France NV Salmon Barely Cooked Faroe Islands Salmon Black Truffle “Pot-au-Feu” Marsannay, Sylvain Pataille, Burgundy, France 2018 Apple Brown Butter Mousse, Apple Confit Armagnac Sabayon Zweigelt, Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2017 “The Egg” Milk Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Grain of Salt $210 per person Chef: Eric Ripert $360 with wine pairing per person Le Bernardin Four Course Prix Fixe* Almost Raw Barely Touched Lightly Cooked Caviar Sea Trout Dover Sole Royal Osetra Caviar Warm Sea Trout “Sashimi”; Osetra Caviar Sautéed Dover Sole; Almonds, Chanterelles ($145 Supplement per ounce) Light Marinière Sauce Soy-Lime Emulsion Golden Imperial Caviar ($50 Supplement) ($25 Supplement) ($155 Supplement per ounce) Crab Salmon Oysters Barely Cooked Faroe Islands Salmon Single Variety or Assortment of Oysters (Six Pieces) Warm Peekytoe Crab; Yuzu Rice Green Tea-Nori Consommé Black Truffle “Pot-au-Feu” Upon Request Tuna Filet Mignon Layers of Thinly Pounded Yellowfin Tuna Red Snapper Pan Roasted Filet Mignon; Creamy Polenta, Wild Mushrooms -
! a Revised Generic Classification for The
A REVISED GENERIC CLASSIFICATION FOR THE RHODOCYBE-CLITOPILUS CLADE (ENTOLOMATACEAE, AGARICALES) INCLUDING THE DESCRIPTION OF A NEW GENUS, CLITOCELLA GEN. NOV. by Kerri L. Kluting A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science in Biology Middle Tennessee State University 2013 Thesis Committee: Dr. Sarah E. Bergemann, Chair Dr. Timothy J. Baroni Dr. Andrew V.Z. Brower Dr. Christopher R. Herlihy ! ACKNOWLEDGEMENTS I would like to first express my appreciation and gratitude to my major advisor, Dr. Sarah Bergemann, for inspiring me to push my limits and to think critically. This thesis would not have been possible without her guidance and generosity. Additionally, this thesis would have been impossible without the contributions of Dr. Tim Baroni. I would like to thank Dr. Baroni for providing critical feedback as an external thesis committee member and access to most of the collections used in this study, many of which are his personal collections. I want to thank all of my thesis committee members for thoughtfully reviewing my written proposal and thesis: Dr. Sarah Bergemann, thesis Chair, Dr. Tim Baroni, Dr. Andy Brower, and Dr. Chris Herlihy. I am also grateful to Dr. Katriina Bendiksen, Head Engineer, and Dr. Karl-Henrik Larsson, Curator, from the Botanical Garden and Museum at the University of Oslo (OSLO) and to Dr. Bryn Dentinger, Head of Mycology, and Dr. Elizabeth Woodgyer, Head of Collections Management Unit, at the Royal Botanical Gardens (KEW) for preparing herbarium loans of collections used in this study. I want to thank Dr. David Largent, Mr. -
Michael Hathaway Simon Fraser University Please Do Not Cite Without Author’S Permission Comments Welcome: [email protected]
Emerging Matsutake Worlds Michael Hathaway Simon Fraser University Please do not cite without author’s permission Comments welcome: [email protected] Draft March 30, 2014 Note to Agrarian Studies: This is a preliminary draft of a chapter for a new book that is based on my research as a member of the Matsutake Worlds Research Group (MWRG). We are a collaborative research group consisting of Tim Choy at UC Davis, Lieba Faier at UCLA, Miyako Inoue at Stanford, Shiho Satsuka at the University of Toronto, Anna Tsing at UC Santa Cruz, and myself. We have been investigating the kinds of social worlds that matsutake is part of and fostering in several different countries, especially Canada, the US, Japan and China. We’ve been intrigued by the ways that the social configurations that are built around matsutake can be so strikingly divergent, yet are still deeply connected through commercial and scientific networks with Japan as the global center. One of the group's experiments has been to carry out joint fieldwork, with one expert in a particular site leading the rest of the group. This situation makes for more demanding fieldwork than the typical scenario in anthropology of the lone researcher. It also allows the non- experts to ask surprising questions, questions that the local expert can no longer ask. Our joint fieldwork and writing sessions also provoke a lively conversation, which draws on understandings informed by immersion of the emergent matsutake worlds in other countries. My role in the team has been to lead the fieldwork in China, and this chapter will be in a monograph that mainly focuses on the role of China in these global networks. -
Tricholoma (Fr.) Staude in the Aegean Region of Turkey
Turkish Journal of Botany Turk J Bot (2019) 43: 817-830 http://journals.tubitak.gov.tr/botany/ © TÜBİTAK Research Article doi:10.3906/bot-1812-52 Tricholoma (Fr.) Staude in the Aegean region of Turkey İsmail ŞEN*, Hakan ALLI Department of Biology, Faculty of Science, Muğla Sıtkı Koçman University, Muğla, Turkey Received: 24.12.2018 Accepted/Published Online: 30.07.2019 Final Version: 21.11.2019 Abstract: The Tricholoma biodiversity of the Aegean region of Turkey has been determined and reported in this study. As a consequence of field and laboratory studies, 31 Tricholoma species have been identified, and five of them (T. filamentosum, T. frondosae, T. quercetorum, T. rufenum, and T. sudum) have been reported for the first time from Turkey. The identification key of the determined taxa is given with this study. Key words: Tricholoma, biodiversity, identification key, Aegean region, Turkey 1. Introduction & Intini (this species, called “sedir mantarı”, is collected by Tricholoma (Fr.) Staude is one of the classic genera of local people for both its gastronomic and financial value) Agaricales, and more than 1200 members of this genus and T. virgatum var. fulvoumbonatum E. Sesli, Contu & were globally recorded in Index Fungorum to date (www. Vizzini (Intini et al., 2003; Vizzini et al., 2015). Additionally, indexfungorum.org, access date 23 April 2018), but many Heilmann-Clausen et al. (2017) described Tricholoma of them are placed in other genera such as Lepista (Fr.) ilkkae Mort. Chr., Heilm.-Claus., Ryman & N. Bergius as W.G. Sm., Melanoleuca Pat., and Lyophyllum P. Karst. a new species and they reported that this species grows in (Christensen and Heilmann-Clausen, 2013). -
The Mushroom at the End of the World : on the Possibility of Life in Capitalist Ruins / Anna Lowenhaupt Tsing
Copyright © 2015 by Princeton University Press Published by Princeton University Press, 41 William Street, Princeton, New Jersey 08540 In the United Kingdom: Princeton University Press, 6 Oxford Street, Woodstock, Oxfordshire OX20 1TW press.princeton.edu Jacket art: Homage to Minakata © Naoko Hiromoto All Rights Reserved Library of Congress Cataloging-in-Publication Data Tsing, Anna Lowenhaupt. The mushroom at the end of the world : on the possibility of life in capitalist ruins / Anna Lowenhaupt Tsing. pages cm Includes bibliographical references and index. ISBN 978-0-691-16275-1 (hardcover : alk. paper) 1. Human ecology. 2. Economic development—Environmental aspects. 3. Environmental degradation. I. Title. GF21.T76 2015 330.1—dc23 2014037624 British Library Cataloging-in-Publication Data is available This book has been composed in Sabon Next LT Pro and Syntax Printed on acid-free paper. ∞ Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 Contents Enabling Entanglements vii PROLOGUE. AUTUMN AROMA I PART I What’s Left? II 1 | Arts of Noticing 17 2 | Contamination as Collaboration 27 3 | Some Problems with Scale 37 INTERLUDE. SMELLING 45 PART II After Progress: Salvage Accumulation 55 4 | Working the Edge 61 FREEDOM … 5 | Open Ticket, Oregon 73 6 | War Stories 85 7 | What Happened to the State? Two Kinds of Asian Americans 97 …IN TRANSLATION 8 | Between the Dollar and the Yen 109 9 | From Gifts to Commodities—and Back 121 10 | Salvage Rhythms: Business in Disturbance 131 INTERLUDE. TRACKING 137 PART III Disturbed Beginnings: Unintentional Design 149 11 | The Life of the Forest 155 COMING UP AMONG PINES … 12 | History 167 13 | Resurgence 179 14 | Serendipity 193 15 | Ruin 205 … IN GAPS AND PATCHES 16 | Science as Translation 217 17 | Flying Spores 227 INTERLUDE. -
A Preliminary Checklist of Arizona Macrofungi
A PRELIMINARY CHECKLIST OF ARIZONA MACROFUNGI Scott T. Bates School of Life Sciences Arizona State University PO Box 874601 Tempe, AZ 85287-4601 ABSTRACT A checklist of 1290 species of nonlichenized ascomycetaceous, basidiomycetaceous, and zygomycetaceous macrofungi is presented for the state of Arizona. The checklist was compiled from records of Arizona fungi in scientific publications or herbarium databases. Additional records were obtained from a physical search of herbarium specimens in the University of Arizona’s Robert L. Gilbertson Mycological Herbarium and of the author’s personal herbarium. This publication represents the first comprehensive checklist of macrofungi for Arizona. In all probability, the checklist is far from complete as new species await discovery and some of the species listed are in need of taxonomic revision. The data presented here serve as a baseline for future studies related to fungal biodiversity in Arizona and can contribute to state or national inventories of biota. INTRODUCTION Arizona is a state noted for the diversity of its biotic communities (Brown 1994). Boreal forests found at high altitudes, the ‘Sky Islands’ prevalent in the southern parts of the state, and ponderosa pine (Pinus ponderosa P.& C. Lawson) forests that are widespread in Arizona, all provide rich habitats that sustain numerous species of macrofungi. Even xeric biomes, such as desertscrub and semidesert- grasslands, support a unique mycota, which include rare species such as Itajahya galericulata A. Møller (Long & Stouffer 1943b, Fig. 2c). Although checklists for some groups of fungi present in the state have been published previously (e.g., Gilbertson & Budington 1970, Gilbertson et al. 1974, Gilbertson & Bigelow 1998, Fogel & States 2002), this checklist represents the first comprehensive listing of all macrofungi in the kingdom Eumycota (Fungi) that are known from Arizona. -
Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu.