{"id":63,"date":"2022-10-05T10:00:15","date_gmt":"2022-10-05T01:00:15","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=63"},"modified":"2025-07-21T18:00:59","modified_gmt":"2025-07-21T09:00:59","slug":"22010","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22010\/","title":{"rendered":"How to eat Dobin mushi<\/em> | Appreciating the broth from a cup before trying the matsutake<\/em> is the authentic method!"},"content":{"rendered":"

Pour the dashi (broth) into your choko<\/em> (small cup)<\/h2>\r\n
\"Pour<\/div>\r\n

When your dobin mushi<\/em> is served, resist the urge to open the lid and go straight for the star ingredient \u2013 matsutake<\/em> mushroom. The correct first step is to use the spout of the dobin<\/em> to pour some of the dashi<\/em> (broth) into your choko<\/em> (small cup).<\/p>\r\n

\"Pour<\/div>\r\n

Hold the choko<\/em> near your nose, and appreciate the profound, mellow fragrance of matsutake<\/em>. After enjoying the fragrance, move the cup to your lips and taste the broth. Be mindful to enjoy the broth quietly and without slurping.<\/p>\r\n

Open the lid<\/h2>\r\n
\"Open\"Open<\/div>\r\n

After enjoying two or three cupfuls of the broth, it\u2019s finally time to remove the lid from the dobin<\/em>, and again enjoy the full fragrance. The rising steam should gently convey the rich matsutake<\/em> fragrance.<\/p>\r\n

\"Open<\/div>\r\n

As you open the dobin<\/em>, don\u2019t forget to enjoy the beautiful arrangement of ingredients with your eyes. Gently lay the lid to the side, being mindful to avoid damaging it.<\/p>\r\n

Add a squeeze of sudachi<\/em><\/h2>\r\n
\"Add<\/div>\r\n

After enjoying the original flavor of the dashi, add a squeeze of sudachi<\/em> (a small, sour citrus that is a classic accompaniment to matsutake<\/em>) to the contents of the dobin<\/em>. It\u2019s proper etiquette to cover the sudachi<\/em> with your other hand as you squeeze, much like when squeezing a lemon.<\/p>\r\n

Savor the ingredients<\/h2>\r\n
\"Savor<\/div>\r\n

The last step is to savor the ingredients. Start with the signature matsutake mushroom, then enjoy from the more lightly-flavored ingredients, such as hamo<\/em> (pike conger).<\/p>\r\n

\"Savor<\/div>\r\n

If any of the ingredients might drip broth, it\u2019s perfectly acceptable to use your choko<\/em> as a dish. Don\u2019t forget to pour any remaining broth into your choko<\/em> and savor it to the very last drop.<\/p>\r\n

\"Savor<\/div>\r\n

After enjoying every last morsel and finishing the broth, replace the lid of the dobin<\/em> to its original position.<\/p>\r\n

What do you think of the smart way to enjoy dobin mushi<\/em>? This dish allows you to savor the aroma, flavor, and texture of matsutake \u2013 the king of autumnal flavor \u2013 to your heart\u2019s content. <\/span><\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Dobin mushi is a steamed dish served in a traditional Japanese earthenware pot called dobin. This classic autumn dish features seasonal ingredients such as matsutake mushroom and hamo (pike conger). This is not a common household dish, and you may be uncertain how to enjoy dobin mushi if it is served at a special occasion. With this in mind, we\u2019ve asked the experts at Kioi Nadaman, a restaurant in the Hotel New Otani Tokyo, for advice on how to correctly enjoy this sophisticated dish.<\/p>\n","protected":false},"author":2,"featured_media":284,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,57,68,72,79,87],"class_list":["post-63","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-autumn","tag-fine-dining","tag-kaiseki","tag-manner","tag-editorial"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/63","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=63"}],"version-history":[{"count":12,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/63\/revisions"}],"predecessor-version":[{"id":396,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/63\/revisions\/396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/284"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=63"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=63"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=63"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}