26 August - 30 September, 2009
From 26 August to 30 September 2009, combine a discovery of the cultural treasures and spectacular landscape of Bhutan with freshly prepared matsutake mushroom gastronomy at Amankora Thimphu and Amankora Paro, a 30-minute drive from Bhutan’s only international airport.
Revered in Japan, the pine (matsu) mushroom (take) is the most anticipated of autumn flavours and greatly cherished as a gift. More than a seasonal delicacy, matsutake symbolises fertility, good fortune and happiness. Lending its pungent, cinnamon-spice aroma to any preparation, it is said that matsutake should be cooked until one can eat the aroma. Low in fat, high in protein and rich in vitamin B, these highly prized fungi are believed to have many health benefits. Savouring its unique flavour is a pleasure once reserved for nobility and today sought after by gastronomes everywhere.
From 26 August to 3 September, Chef Hiroyuki Asano of Tokyo, Japan will be at Amankora Paro to create a series of menus based on the treasured matsutake mushroom. These specially-created dishes will be served at daily dinners throughout the matsutake season. Guests will also have the opportunity to visit Geneka Village to witness matsutake collectors bringing in their harvests of this forest fungi.
Chef Hiroyuki Asano from Casita Restaurant in Tokyo was born in Kagamigahara City, Gifu and has worked and trained in various restaurants in Japan. He uses influences of both Western and Japanese cuisines in the preparation and presentation of his dishes.