Shiitake, matsutake, shimeji, enoki mushrooms... as autumn arrives, we often hear phrases like, "It's mushroom season, isn't it?" While most types of mushrooms are available year-round now, their old name, "kusabira" (菌), is a kigo, or season word, for autumn, suggesting that autumn mushrooms hold a special place.

However, I'm not particularly fond of shiitake mushrooms. I suspect many people feel the same way. It's not that I can't eat them at all, but I prefer to avoid eating a whole one if possible.
Occasionally, I try to overcome my aversion by tasting the simmered shiitake in bento boxes provided for photo shoots, but it's always followed by a slight regret. The aroma of shiitake that spreads through my mouth is something I still prefer to avoid.
Furthermore, the slight elasticity found in mushrooms in general, their moist, tender texture that seems to hold dew like human skin, can momentarily evoke thoughts of living things. Even when touching them, I try to minimize the surface area of my fingers that makes contact.

Yet, mushrooms, especially shiitake, are low in calories and ideal for dieting. They are 90% water, and their fiber content is comparable to that of vegetables (like burdock root, carrots, bamboo shoots) and fruits (like apple peels, orange peels). They are also rich in Vitamin D and are said to have anti-cancer properties. It seems we can't avoid mushrooms if we want to stay healthy.

For someone like me, to enjoy mushrooms, particularly shiitake, and reap their wonderful nutritional benefits, I make "Mushroom and Meatball Soup." My inspiration comes from "Make-Ahead Side Dishes" published by Kadokawa SS Communications, specifically Tobi Kazuto's "Sweet and Savory Braised Meatballs and Mushrooms," which I've adapted to my own taste.
It's a simple soup where shiitake mushrooms are torn into large pieces (so they can be removed if necessary), along with plenty of other mushrooms like maitake and shimeji, all simmered in a Japanese-style broth with meatballs made from ground pork mixed with aromatic vegetables.
This soup warms the body, has a gentle Japanese flavor, and with the abundance of mushrooms, it offers a sense of self-satisfaction for doing something good for my health. It brings comfort and peace to both mind and body.
Making a little extra soup allows for its use as a broth and topping for udon noodles, which is another great advantage.

Feeling the crisp air of autumn gradually giving way to the approaching chill of winter, I savor a warm mushroom soup. It's a blissful evening moment, fully experiencing the essence of autumn with my entire being.

Mushroom and Meatball Soup Recipe
【Ingredients (Serves approx. 4)】
Ground pork: 200g
Japanese yam (nagaimo): 5cm (adjust amount depending on desired meatball consistency)
Green onion (finely chopped): 10cm
Fresh shiitake mushrooms (halved), maitake mushrooms, shimeji mushrooms: desired amount
Sake: 1 tablespoon
Salt: 1/2 teaspoon
Dashi stock: 2-3 cups (to taste)
Mirin, soy sauce: (to achieve desired sweet and savory flavor)

【Instructions】
1. Grate the Japanese yam. In a bowl, combine the ground pork, grated yam, sake, and salt, then knead until well mixed.
2. Bring the dashi stock to a boil in a pot. Add the mushrooms and let them simmer to release their flavor into the broth.
3. Once boiling again, season with mirin and soy sauce to your liking. Drop the meat mixture from step 1 into the pot using a spoon to form meatballs, and cook until done.

My favorite Le Creuset pot. It's perfect for both soups and stews.