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Hello, everyone! I'm a big fan of white rice 🍚.

It was a beautiful, sunny fall day today, wasn’t it? Since fall is the season for enjoying good food, I decided to focus on food for this post ✨

I'd like to introduce something I've been making a lot lately.

Here's a salad piled high with mushrooms 🥗

For this dish, I topped the mizuna with plenty of maitake and shimeji mushrooms sautéed in butter. I scattered some cherry tomatoes on top and drizzled a light dressing over it.

Whether I use mushrooms or vegetables depends on how I feel that day. I can be pretty flexible—sometimes I add king oyster mushrooms, other times I use baby greens. Since I can make it with whatever I have in the fridge, I love that it’s so easy to keep up with.

Mushrooms are low in calories yet rich in dietary fiber. Maitake and shimeji mushrooms also contain B vitamins, which help convert the food you eat into energy.

In addition, the beta-glucans found in mushrooms are said to help maintain good health 📝💛

Since mizuna and tomatoes are also good sources of vitamins and potassium, this dish is even more nutritious than it looks! Even though it’s a salad, the sautéed mushrooms make it quite filling.

I love the combination of warm mushrooms and crisp mizuna, and it's become a regular on my menu lately.
Since you can enjoy a delicious meal while getting plenty of vegetables and mushrooms, this trend looks like it’ll stick around for a while 🍄

Fall is the season for enjoying good food, so I hope to try out all kinds of ingredients and cook with them ✨

Thank you for reading all the way to the end! We look forward to seeing you all at our clinic today 🍂