Friday, 10 July 2015
Hokto Maitake Mushrooms - Now Everyone in Singapore can Eat like a Shogun JK1180
I love mushrooms because of their unique woodsy flavours and interesting spongy texture. I also love savoury sweet sauces and soups made with mushrooms because of their natural umami flavour. So I was thrilled to attend the launch of Hokto Maitake Mushrooms in Singapore.
For all we lament about living in the modern world, it does have it's blessings.
What do I mean?
In the Japanese forests, wild Maitake mushrooms are very rare. So rare that it is named Maitake which in Japanese means "dancing mushroom" because people used to jump wildly for joy when they find wild Maitake in the woods.
Chopped Maitake mushrooms
Besides it's tasty flavours, Maitake mushrooms are sought after for it's nutritional and medicinal properties. It is rich in proteins, vitamins and minerals, and fortifies our immune system.
In the old days in Japan, only the Shogun had the privilege to enjoy Maitake mushrooms. (In old Japan, the Shogun though appointed by the Emperor, is the actual ruler and the most powerful person in the country.)
Today, everyone can eat Maitake mushrooms thanks to high technology developed by Hokto Corporation of Japan. Now we can just walk into any Fair Price NTUC supermarket in Singapore and walk out with packets of fresh Maitake mushrooms.
Now, we can eat Maitake mushrooms like a Shogun in our own homes ;-D
Everyday. Any day.
At the media launch of Maitake mushrooms in Singapore, Chef Jimmy Chok showed us how to cook Maitake mushrooms after buying it from the supermarket.
Maitake mushrooms have a woodsy taste, spongy yet crisp texture and pleasant aroma. Maitake mushrooms are very versatile and can be used in many types of dishes.
Homemade Maitake Mushroom Tofu.
Simple sauteed Maitake mushrooms dressed with balsamic vinegar and olive oil.
Fried chicken with Maitake mushrooms.
Three tips about cooking mushrooms which I picked up from Chef Jimmy Chok today ;-D
1. Never wash your mushrooms. Otherwise they will soak up water, become waterlogged and slimy, losing their texture and nutrients. (Don't worry - Hokto Corporation mushrooms are grown in high tech plants that are free of contact with contaminants from soil, sawdust or human hands.)
2. Do not stir fry your mushroom - just let it sit and saute. Stirring vigorously with the spatula makes that comforting clanking sound but it only removes the mushrooms from contact with the wok or pan. Stirring adds nothing but toss the mushrooms away from the wok's hot surface and removes heat while cooking.
3. Do not cover the mushrooms while cooking. Letting it simmer in water, steam and it's own juices only softens any crisp out of your mushrooms.
If you like to meet and personally learn from Chef Jimmy Chok on how to cook mushrooms, he is conducting a cooking demonstration at NTUC JEM Singapore on Saturday, 11 Jul 2015 at 11:30am.
Disclosure: Please note that this is an invited media tasting.
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