What is the difference between Japanese mushrooms and European mushrooms, calorie content, composition and useful properties. Contraindications to use and possible harm to the body. Recipes from a hint and storage methods. It is important that with proper culinary processing, the beneficial substances in the composition of the mushrooms are preserved and the dishes not only raise the mood with an exquisite taste, but also heal the body.
Useful properties of Japanese honey agarics
The Japanese and Chinese are very attentive to their own health, so it is not surprising that mushrooms with a rich composition of nutrients have gained culinary popularity.
Beneficial effect on the body:
- Anti-inflammatory effect, increase general immunity, stimulate the production of macrophages;
- Accelerate metabolic processes in the intestines, help get rid of toxins;
- Stimulate the production of hemoglobin, prevent the development of anemia, normalize hematopoietic function;
- When introduced into the menu for those who lose weight, they allow you to maintain organic vital activity due to the rich chemical composition.
- Normalize the work of the thyroid gland;
- They prevent malignancy of neoplasms, in laboratory conditions it was found that the most pronounced positive effect was noted with the growth of sarcoma;
- They thin the blood, prevent the development of varicose veins and thrombophlebitis;
- Prevent the development of diabetes mellitus, lower blood glucose levels;
- Lower cholesterol levels and prevent deposition on the walls of blood vessels;
- They have an antioxidant effect, isolate free radicals and accelerate their elimination in a natural way.
In the diet of vegetarians, a hint of animal protein can be replaced, since in the composition of amino acids they resemble beef.
Due to the high content of vitamin D and group B, they help patients recover from viral diseases and debilitating bacterial infections, if intestinal upset was not a symptom.
Harm and contraindications to the use of a hint
Botanists have recognized the Japanese honey fungus as a conditionally edible mushroom, but such a classification does not mean that there are absolute contraindications to the use of a hint. This is an indication of preliminary preparation for the main culinary processing, however, all mushrooms are soaked and boiled without exception.
If the recommendation is disregarded, symptoms of intoxication will appear: dizziness, nausea, vomiting, cramps and abdominal pain.
You should not introduce a hint into the diet:
- With dyskinesia of the biliary tract, with pancreatitis and diseases of the gastrointestinal tract;
- For children under 5 years of age due to insufficient enzyme production;
- During pregnancy, since the introduction of new foods into the diet at this time is undesirable, the body may respond with an allergic reaction;
- With individual intolerance - mushroom allergy is not so rare.
Unlike most mushrooms, they are all safe, since they are grown artificially and no harmful compounds accumulate in the pulp.
Japanese honey mushroom recipes
In Japanese cuisine, mushrooms are fried, added to soups; in the famous Japanese miso, nameko is the main ingredient. Their taste goes well with seafood, meat and vegetable dishes.
Recipes with Japanese mushrooms:
- Chinese quick noodle soup with nameko … Brussels sprouts (200 g) are washed and the heads of cabbage are cut into several parts, after cutting the stump. The stalk of a large leek is cut into even rings, and 70 g of tofu is cut into small cubes. Pickled nameko (200 g) is boiled for 5 minutes, pouring boiling water over it. Sesame oil is poured into a frying pan with high sides, heated, leeks and pieces of Brussels sprouts are fried until golden brown. After frying the vegetables, put the mushrooms in the pan, previously laid out on a paper towel. The water in which the mushrooms were boiled is brought to a boil again and the Chinese noodles are quickly boiled for 3 minutes. For 200 g of mushrooms, 100 g of noodles are enough. For the soup, both rice Japanese noodles and regular, wheat or egg noodles are suitable. It is transferred to a saucepan with cabbage and mushrooms along with water, boiled for another 2 minutes. Dilute a teaspoon of cornstarch and 2 tablespoons of soy sauce in half a glass of water. Cook the soup for another 2 minutes. Turn off the saucepan, add black pepper, sesame seeds, coriander and close the lid. Before trying the dish, it needs to be infused for at least 5 minutes.
- Salad with a hint … Pickled hints are slimy, and if such a taste confuses, they should be pre-boiled for at least 3 minutes. The pulp will remain firm and aromatic. Boil hard-boiled eggs - 1-2 pieces, a little finely chopped onion - better leek or red, mix the ingredients in a salad bowl and mix well. You can season with mayonnaise, soy sauce, yogurt with lemon juice. Salt and pepper are not necessary, thanks to the pickled mushrooms, there are enough spices.
- Miso soup … Cooking begins with slicing tofu - soy cheese, considered one of the essential elements of Japanese cuisine. A bar, the size of an adult's palm, is washed in cold running water and cut into small cubes, with edges of 1-2 cm. To prepare the broth, dissolve dasha granules in water and bring to a boil. Tofu cubes and whole pickled nameko are boiled in dashi broth for about 5 minutes. They do not boil a hint beforehand, so that the soup turns out the desired taste, mucus should be felt. The mushroom and tofu broth is called katsuodashi. Put miso in a deep cup, it should be borne in mind that in the future the amount of content will increase 3 times. Mix miso with katsuodashi, stir until completely homogeneous, again pour into a saucepan and simmer, without boiling, over low heat. Poured into plates. You can add a little soy sauce or add finely chopped coriander. Experts say that it is good to add 40 ml of sake to miso for flavor.
- Pickled hint in Russian … Japanese cooks do not soak or boil a hint before pickling to preserve the zest - slime. A long hint boil replaces the pre-preparation, but the mucus is removed. But it is possible to preserve the characteristic sweetish taste. The mushrooms are boiled, constantly stirring and removing the foam with a slotted spoon, after 10 minutes spices are put into the pan: cinnamon, bay leaf, pepper, salt, dill umbrellas. Cook until all the mushrooms have sunk to the bottom of the pan, which means they are ready. The pan is removed from the heat in a closed form, allowed to cool by 10-20 ° C degrees, so that you can touch the container with your hand. The contents are laid out in sterilized jars and poured with marinade. The proportions of spices per 1 kg of Japanese honey agarics: 1.5 tablespoons of salt, half a glass of rice vinegar, a glass of sake, 0.1 g each of black and allspice and cinnamon, 2-3 umbrellas of dill, 1 bay leaf. If sake is not at hand, you can do without it. Sake is added to the pot just before turning off.
- Japanese quick marinade … You can use both very fresh hints and dried ones, which are sold in the supermarket. The hint is poured with boiling water for 2 hours, then transferred to jars so that it is half full. An ordinary onion (1 piece) is cut into half rings, salt is added - 2 teaspoons per 250 ml of boiling water, 2 teaspoons of vinegar essence. Pour the onion with marinade, add peppercorns and bay leaves. The jars are tightly sealed with a lid. Allow them to cool, then put them in the refrigerator for a day.
- Mushroom sauce … Boil water (250 ml) in a saucepan, add 4 cloves of crushed garlic, chopped onion in half rings, 2 tablespoons of soy sauce, 60 g of sweet rice wine, a teaspoon of Sichuan pepper. Cook for 4 minutes, turn it off. Do not remove the cover. In a frying pan, fry 2 cloves of chopped garlic, add 500 g of pickled hints, fry for 7 minutes. Strain the broth with spices and onions, add to the pan and boil to evaporate the water by half.
For cooking, only very fresh mushrooms are suitable, with abundant mucus on evenly colored caps, without mechanical damage. The colony is cut off immediately, then it is disassembled into its components - individual mushrooms. Storage - no more than 2 days on a refrigerator shelf. Freezing is not recommended, as nutrients are destroyed and the pulp becomes tasteless, and sometimes bitter. When stored for more than 2 days, the mushrooms turn into a slimy mass.
Interesting facts about allusion
The most prized hints are those grown on wood. They are more expensive and taste more expressive. If chaff was used as a substrate, honey mushrooms lose their sweetish taste.
In the wild, only experienced mushroom pickers collect a hint, since the delicacy is too similar to a brick-red false froth. The difference is in the size and dryness of the cap. Young false heaps are easily confused with Japanese ones.
Like all mushrooms, a hint of parasite on trees, 2-3 seasons - and the core is completely destroyed. Symbiosis forms with large-leaved trees, for example, with black linden.
Pickled hints are stored only on the shelf in the refrigerator. At temperatures above + 15 ° C and below + 5 ° C, beneficial properties and original taste are lost.
Watch a video about Japanese mushrooms:
If there is an opportunity to try a hint, to get acquainted with a new taste, you should not refuse. Pickled nameko, which is on the shelves of the supermarket, can be used to prepare Japanese dishes or consumed like ordinary mushrooms, seasoned with oil and onions.
