• Week 10
  1. Examine your own immediate environment for diversity of species - Mushrooms in the Market

  Shiitake Shiitake are one the most popular mushrooms in Japanese cooking, and are also well known outside of Japan. They are available fresh or dried, with the latter being soaked in water before being used. Shiitake mushrooms can be found in various dishes such as nabe (hot pot) dishes, boiled dishes and tempura.

  Maitake Maitake mushrooms are another very popular mushroom in Japanese cuisine. They grow in large colonies and are sometimes referred to as the king of mushrooms.

  Bunashimeji Bunashimeji is another very popular, cultivated mushroom.

  Matsutake Matsutake are highly priced gourmet mushrooms, that cannot be cultivated and are available only in autumn. They are found under pine trees (matsu), and are most valuable when picked just before surfacing with the umbrella still closed. Matsutake are enjoyed in various ways such as grilled or cooked with rice.

  Nametake/Enoki Even though they look differently, nametake and enoki are actually the same mushroom. The yellow nametake is the wild version and a popular ingredient for miso soups and noodle dishes, while the white Enoki is the cultivated version and is often found in hot pot dishes.

  Hiratake Hiratake is the Japanese name for oyster mushrooms. There are many cultivated varieties of hiratake, some of which look quite differently from each other. Eringi is a popular example of a cultivated hiratake.

• 2. The virtual cell structure : The virtual cell structure was almost like an orchestra including many musicians playing in harmony