Kinkan no kanroni: sweet-simmered kumquats
Whole kumquats are slit, blanched and simmered gently in fresh water and sugar until the peel softens and the liquid thickens. This Imari municipal recipe gives a sugar range rather than a fixed ratio.
Frozen raw mushrooms
Raw-frozen mushrooms · Uncooked frozen mushrooms
Frozen raw mushrooms are cleaned mushrooms frozen without a preheating step, the variant a Japanese forest-volunteer manual describes beside its cooked version.
What the raw variant is
Freezing is one of several home methods a Japanese forest-volunteer manual records for mushrooms, alongside drying and salting. The manual gives two freezing variants: one in which the mushroom is frozen raw, and one in which it is cooked first. This page describes the raw variant. In it the mushroom goes into the freezer without a preheating step, which is what makes it different from the blanched and pan-heated products written up elsewhere.
Why a raw product is different
Preheating is the step that the steamed and pan-heated methods rely on. Without it, the mushroom keeps its raw structure through freezing, and the cell changes that come with freezing act on untreated tissue. The source states that texture performance needs its own assessment and that not all mushrooms respond alike. A cook who wants a comparison has to test the species they actually use, because the outcome cannot be read from one mushroom to another.
Species and use
The manual does not settle which species suit the raw variant, and this page does not supply a list. A raw frozen mushroom is a food whose later use depends on how it behaves after thawing. The source does not describe that use, so this page does not either.
Limits and notes
The official manual is the only source for this variant, and the procedure, times and storage advice that the manual sets out are not reproduced in this record. No freezer temperature or storage duration is given here. Wild mushrooms need identification before any preservation step, whatever the freezing method.
History
The recorded source is a 2011 forest-volunteer manual. It documents the raw and cooked variants but gives no dated first use.
Ingredients
Scaling: source batch only
MushroomsCleaned and prepared as the manual directs; the species matters.
No quantity given.
Method
Risks and precautions · Elevated risk
Species dependence
The source notes that not all mushrooms respond alike to freezing, and that texture performance needs separate assessment for each species.
Hazard sourceFreezing a raw mushroom does not establish that it is safe to eat. Wild species must be identified first.
No freezer temperature or storage limit is recorded; do not infer one from the cooked variant.
- Clean the mushrooms and freeze them raw, with no preheating step, as the manual's raw variant describes.
- Store them frozen. The manual's storage conditions are not reproduced in this record.
Places
Japan
Documented preparation · Country evidenceThe variant is recorded in a Japanese forest-volunteer manual (Hyogo, 2011). The manual is a country-level source; no locality is given here.
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Sources
Hyogo Prefecture forest-volunteer programme (Japan)Method
Mushroom cultivation manualDescribes raw and cooked variants of freezing mushrooms
Includes sections on drying, salting and freezing