Black Tiger Paw Mushroom (Hei Hu Zhang Jun)
松茸をも凌ぐ！？トラの足跡の形をした雲南の「幻の黒キノコ」
Description
A highly rare, expensive wild mushroom growing only in deep Yunnan forests above 3000m. Named because black scales on the cap's surface resemble 'Tiger Paw prints' (Hu Zhang). Distinct from Matsutake, possessing an intense, otherworldly deep aroma like truffles or burnt caramel. A hidden boss of the Chinese mushroom world, offered to past emperors.
Classification: Ultra Hardcore, Ingredient, Dry Goods, Mushroom, Hu Zhang Jun, Yunnan Specialty, Phantom Ingredient, For Soup, Aromatic
Shops selling Black Tiger Paw Mushroom (Hei Hu Zhang Jun)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sarcodon aspratus relative(Dried)
Instructions
- [Typical Uses]
- [Hu Zhang Jun Dun Lao Ji (Black Tiger Paw & Old Chicken Premium Soup)]: Simmer rehydrated mushrooms in a claypot for hours with old chicken. The mushroom's black color melts into the soup, creating an overwhelmingly mellow, noble flavor like truffle soup.
- Wok-fry on high with pork and green chilies.
Learn more Substitutes, pairings, tips
Key spices
Overwhelmingly deep、sweet mellow aroma like scorched truffles or soy sauce、and a meat-like 'dense' strong bite
Substitutes at Japanese supermarkets
(Aroma irreplaceable. Push comes to shove, dried truffles or dried porcini)
Pairing
Whole Chicken (Old Chicken) / Pork / Green Chilies
Trivia
Pitch-black and grotesque when dry, but rehydrating spreads an overwhelming aroma throughout the room. Because the aroma is so strong, making soup purely with it without mixing other mushrooms is the ultimate luxury.
Eating tips & etiquette
Reigning at the top of Yunnan's 'Four Great Wild Mushrooms' alongside Matsutake, Morel, and Porcini, a phantom ingredient known to connoisseurs. Impossible to cultivate artificially, so prices are very high.
Allergen
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