Jun 28

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.

Akita markedI 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

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