Kiyoken's autumn-only product "Mushroom Shumai" has a crunchy mushroom texture that perfectly matches the fluffy meat.

Kiyoken is famous for its old-fashioned shumai in a red paper box that you often see as souvenirs, but in fact, seasonal shumai are also available, and each one is quite delicious.

Mushroom dumplings are made by combining shiitake mushrooms, king trumpet mushrooms, beech mushrooms, and oyster mushrooms with minced pork and seasoning with chicken soup. 670 yen (tax included) for 6 pieces.

The wrapping with the patterns of autumn leaves of ginkgo and maple is fluttering in autumn, and it has a casual atmosphere that you can easily pick up at home as well as your own. The paper box inside is sloppy.



When you open the lid, you can smell the appetizing scent even when it is cold. If you heat it in a microwave oven, it smells even better, so you should be careful when you bring it to the office.


If you take one of them, the taste of the tender meat seasoned in Chinese style will spread slowly, and you will be satisfied with it, but after a while, you will notice the crunchy texture of the mushrooms. Shiitake mushrooms are the most clearly claimed, but the presence of king trumpet mushrooms and beech mushrooms, which have slightly different textures, can be confirmed on the tongue.


Anyway, there are a lot of mushrooms in the meat, and there are 4 kinds of flavors, mainly shiitake mushrooms, but when I chew it, I realize that it's autumn.


By the way, the shumai itself is very salty, so you can go with it as a side dish for rice or as a side dish for sake, but you can also enjoy it with the attached soy sauce or mustard.

The sale period is until the end of November. If you want to keep it for a long time, ask for a refrigerated type.