I think if ya drizzle a bit've soy sauce over, it goes well with japanese sake.

I think I would normally have something like white wine. (Alice)

Yeah, tasty...

What're you talking about? Even though the person who went to all the trouble of making the sake is here, you're being rude.

I'm not really good with japanese sake......

Just try one sip, c'mon c'mon...

This clearly isn't just one sip.

Sheesh, you're pushy......

Oh... It's delicious.

Isn't it?

A tractate on food: Mushrooms Mushrooms carry the image of autumn, but surprisingly there are mushrooms that are in season in the spring. The most representative is Shiitake, Shiitake harvested in the spring are called Haruko. Oyster mushroom can also be picked in the spring, as you may know from the king trumpet mushroom, in the same genus, it is a mushroom with a delightful texture. Incidentally, the famous poisonous mushroom tsukiotake is sometimes mistaken for wild shiitake and oyster mushrooms. As a major consequence of these being assumed to be edible mushrooms like shiitake and oyster mushroom, half of cases of mushroom poisonings in japan are due to tsukiyotake. The ones emitting a greenish glow like Wriggle during the night are tsukiyotake. Do not confuse them. Uncertain about the part with the king trumpet mushroom.