I was at the market recently I bought more than the
takuan mentioned in box 110.
I also saw some neat-looking mushrooms, thought "Let's
see what I can make with those," and bought a chunk.
I found in one of my Japanese cookbooks a recipe for
obimake enoki, which in
English is bacon-wrapped enoki mushroom clusters. I
had to learn how to broil to make them - hey, I did
say on the front page that I never learned anything
about cooking when I was growing up! - but the results
were quite nice, pretty and tasty. The next time I make
them I'll use bigger mushroom clusters and bacon that's
Oh, and then there's shrimp yakiudon
made with lo mein noodles, edamame,
and tangelo segments.