Eating Vital Force: The Japanese Mushroom

There are said to be over 5,000 kinds of mushrooms in Japan. The Japanese have been eating them since the Jomon period.

I also eat them every day, often adding them to miso soup.

The mushrooms I frequently enjoy are Nameko, Enoki, Shimeji, Eringi, and Kikurage. Mushrooms are rich in dietary fiber, which helps remove waste products from the intestines and, as a result, boosts immunity.

Nagano Prefecture, where I was born, is Japan's largest producer of mushrooms. Whether it’s because of mushrooms or not, Nagano is also famous for its longevity.

I eat mushrooms not only because they are healthy and may contribute to a long life, but also because they are simply delicious!

As for mushrooms, the truffle in Europe is very famous. I hope to spread awareness of Japanese mushrooms around the world.

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Grace Green of Sunaba in Nihonbashimuromachi, Tokyo, Japan

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A Japanese Wanderer, Tsukubu — Tasting the Poetic Beauty of Japan and Beyond

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