Kinoko Gohan (Mushroom Rice)

 There are many different types of mushrooms used in Japanese cuisine. Enoki, shitake, and shimeji are among the most popular, and what we used for our Kinoko Gohan (mushroom rice) shown here. While none of these make colors look brighter or clouds change into dragons, each variety contains vitamins and minerals that have incredible healing, strengthening, and anti-aging effects.

Enoki 

Shitake

Enoki typically resemble bunches of cut spaghetti, with the exception of the teeny tiny little heads on one end. They're very mild in taste and have a texture not unlike al dente noodles. Those who consume enoki can enjoy its anti-cancer and immunity boosting properties.

Shitake look more like the type of mushroom us westerners know: round, sometimes slightly flattened cap with stumpy stems. Usually, only the cap is eaten (the stems tend to have a bit of a bitter flavor.) It's pretty safe to say that if you like portabello mushrooms, you'll like shitake. In addition to helping lower cholesterol, many Japanese people swear that shitake mushrooms erase wrinkles. Judging from the natural, botox-free unlined faces of many middle aged women, it is very likely that this claim is true.

Shimeji (from img.21food.com)

Shimeji are kind of a cross between enoki and shitake; they are long without being stringy, and they can be eaten in their entirety. Rich in vitamins and minerals, namely B1 and Zinc, a recent report by the National Cancer Institute of Japan found that they have tumor-fighting properties. They are also thought to help alleviate asthma by strengthening the immune system.

Now, about our kinoko gohan:

The preparation process is simple: boil the mushrooms, then mix with cooked rice (here we used brown rice). Add scallions, soy sauce to taste, and enjoy! It's the perfect health, hearty autumn dish for when you're too tired to slave over the stove for 30+ minutes after a long day at the office.