Jun 28

Akita mushroom curry

Food & Drink akita, curry, mushroom, Tom Baker Comments Off on Akita mushroom curry

Tom Baker (Chiba, 1989-91) is writing a 47-part weekly series of posts on his Tokyo Tom Baker blog, in which he samples and comments on a curry from a different prefecture each week. Here’s an excerpt from his sixth installment, about Akita Prefecture.

I would have identified the mushrooms in this curry as shimeji—a standard item at any Japanese supermarket—but the ingredient label described them more specifically as buna-shimeji, or beech shimeji…

So it’s appropriate that I washed the curry down with some Buna no Mori (beech forest) beer, made with wild yeast originally collected in the forest. This 5-percent beer was slightly darker than a typical mass-produced Japanese lager, and had a flavor that was rich and strong…

Read more HERE