My cookbook, KANSHA: Celebrating Japan's Vegan & Vegetarian Traditions (Ten Speed Press, 2010) provides a solid foundation to the principles and practice of kansha in the kitchen and at table. This workshop page enables me to guide you further.  ENJOY! 

 Autumn Mushrooms


Kinoko Gohan

(Mushrooms & Rice)

sprinkled with Ao Nori (sea herb)

Preparing Daikon Radish
I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipe above, or in KANSHA. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.

Here, rice is cooked takikomi style,  infused with a rich, woodsy broth produced by briefly braising mushrooms that are later tossed in with the rice. For a full-flavored, visually and texturally interesting rice dish, use a combination of pine-scented matsutaké, pearly-gray shiméjitaké, trumpet-shaped éringi, ruffled maitaké, black-capped shiitaké, and/or ivory-colored enokidaké mushrooms. I like to balance the scent of the forest with the bracing aroma of the seashore by garnish my rice with ao nori, a green sea herb.  DOWNLOAD the RECIPE.

pine mushroom
(Tricholoma matsutaké)   

Daikon with Yuzu

black oak mushroom
(Lentinula edodes) 

oyster mushroom
(Pleurotus ostreatus)

Thinly Sliced Daikon

slender, white-capped mushroom
(Flammulina velutipes) 

A word of caution...
for those tempted to go foraging for mushrooms on their own. Deep knowledge and long experience is essential!
Mushrooms should be purchased from a reliable commercial source.

king trumpet mushroom
(Pleurotus eryngii)


(Grifola frondosa)