Great article!!! Thanks for sharing.



Just one thought that I like to share with everyone:



Some years ago I always put the dry Japanese black mushrooms into the hot water so I could have them ready in a short period of time. Then one day I put the same kind of dry black mushrooms in cold water and found out they smelled so good and tasted better!! At that time I realized the water temperature makes a big difference. From then on I have tried to use cold water for the mushrooms in advance. Of course I have to plan ahead of time if I need to use dry black mushroom, i.e., put them in cold water the night before I make the meal.