The idea of fried foods excites me when they are fried correctly, blotted correctly, and in the case of foods that have high content of water, a dipping sauce is necessary. This mushroom is from Mie prefecture and Tentsuyu (dipping sauce) is required to cool down the water in the mushroom, or you will burn your mouth badly. In some cases grated daikon (radish) is also used either alone or in conjunction with the sauce. Both accompany the mushroom, compliment it and add some dimension of texture and taste.
Categories: Life Cycles