Comments on: Summer Matsutake Dobin Mushi

By: Soup In A Teapot | Small Teapots, Recipes and Accessories

Soup In A Teapot | Small Teapots, Recipes and Accessories — Wed, 29 Sep 2010 01:43:18 +0000

[...] Summer Matsutake Dobin Mushi from Kyoto Foodie [...]

By: Irving

Irving — Wed, 28 Jul 2010 17:25:42 +0000

Matsutake is available in Southern California both imported varietal as well California grown. I had use both and the one from Japan is a lot more flavorful. I used to cook them with daishi but now I think I will steam them in pot with daishi. Peko, I am jealous of all your culinary excursion with celebrity chefs. Keep up the good work on your blog, at least we can imagine what it taste like as you take us along on your foodie journey. thanks

By: Sushi Taro (Japanese kaiseki and sushi) « You, madam, are no Ambrose Bierce

Sushi Taro (Japanese kaiseki and sushi) « You, madam, are no Ambrose Bierce — Sun, 15 Nov 2009 16:15:07 +0000

[...] The soup course was matsutake mushroom dobin mushi (served in a little tea pot, good explanation at Kyoto Foodie) with anago (eel) meat, shrimp, and ginko [...]

By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 30 Jun 2009 02:19:20 +0000

Mmmmm Matsutake Dobinmushi is one of my favourites as well. Getting it in summer is very luxurious indeed. I’m so curious about the catnip liquor. What does it taste like?

By: Peko Peko

Peko Peko — Sun, 28 Jun 2009 05:43:21 +0000

Hello Mora, I will ask Tanigawa-san if he would kindly share his recipe with the world wide foodies.

By: Mora

Mora — Tue, 23 Jun 2009 00:17:24 +0000

Matsutake Dobin…one of my treasured favorites from Kyoto. Now, about the matatabi-shu. Do you think you might be able to locate a recipe for it? I have a friend who grows her own catnip for her “kids” and would love to try this, I bet. I know I would!