‘Shrooms Crowning Moments
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You may be familiar with the taste and flavor of common mushrooms, such as shiitake, reishi or the typical white mushroom. These ‘shrooms are year round delicacies, which add nutritional and health benefits to many dishes.
Yet, each autumn, usually from September through November, the matsutake mushroom finds its place in many restaurants. The matsutake mushroom could be considered the black sheep of the mushroom fungi family. A prized commodity in Japan for centuries, matsutake mushrooms hide themselves far and away from the others, typically found under canopies of pine trees, bonding and forming to its roots.
Sushi King, open for 20 years in Honolulu, is usually the first in Hawaii to serve the matsutake seasonal mushrooms. Starting last week and through fall, the restaurant will feature its Matsutake Dobin Mushi, a hot soup, which combines a variety of ingredients all served in a tea pot.
Priced at $9.50, Sushi King’s, Matustake Dobin Mushi starts with a clear broth. Added ingredients include shrimp, chicken, carrot, fish cake, ginkgo nuts and, of course, matutake mushrooms. The broth is typically poured into tea cups and then the ingredients are added to the broth using chopsticks.
Matsutake mushrooms can go far beyond its role in soup. Sushi King is getting creative, adapting the seasonal mushroom to traditional
Japanese cooking as well. Sushi King now offers Matsutake Tempura ($12.50). Given the nature of matsutake mushroom harvesting and being imported from Japan, this unique mushroom will not be around for long, so explore the tastes of mushroom season.
2700 S. King St. Honolulu
Wednesday-Monday, 11:30 a.m.-2 p.m. (lunch); 5:30-2 a.m. (dinner)
Tuesday, 5:30-10 p.m. (dinner)