well, jim, i'm sorry your mycophagous tendencies are
not better sated... i have never tasted huitlacoche
either but i just thought i'd mention that at my
favorite japanese rest. in brooklyn, they serve these
cold mini-soba or -udon dishes (soba and udon are two
types of noodles for those that don't know). in the
summer, nothing better than a cold noodle dish as an
appetizer before dinner. the broth is dashi- and
wakame-based (dashi is made from dry bonito flakes and
wakame is a large, coarse seaweed). there are 3 types
of this soup that you can order: with tempura (veggies
that are battered and deep fried), with tororo
(mountain yam) or kinoko, which is a medley of
mushrooms. there are 5 types in the latter dish: wood
ear, straw mushrooms, button mushrooms, enoki (small
white mushrooms) and nameko (tiny round ones). the
whole thing is flavored with orange peel and is
yuummmmm...

i don't care particularly for the tororo (Dioscorea),
which is a white paste with no particular taste, but i
also order it sometimes as it comes with a small dish
of grated ginger, chopped scallions and wasabi to be
mixed in the soup a la gout.

sorry for the long off-topic post... :-)

tsuh yang

--- Jim McKenney <jimmckenney@starpower.net> wrote:

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