A Simple Autumn Salad to Show Off With

Chef Hidekazu Tojo’s pine mushroom and persimmon salad.

This stunning salad from chef Hidekazu Tojo calls for few ingredients, but those that are included are distinctive. Featuring pine mushrooms, persimmon, and Japanese cucumber, this easy-to-prepare side is a great way to impress dinner guests without breaking a sweat. Ideal for this time of year—pine mushrooms and persimmons are autumnal in both flavour and availability—now is the time to whip up this delicious dish.



1/2 medium pine mushroom

1/2 persimmon

1/2 Japanese cucumber



1 tablespoon rice vinegar

1 tablespoon mirin

1/4 teaspoon light soy sauce

1 teaspoon olive oil

1/8 teaspoon salt

Pepper to taste


Cut the pine mushroom, persimmon, and cucumber into 1.5-centimetre-wide cubes.

Place pine mushroom cubes in a bowl and mix with a sprinkle of salt.

Place cucumber cubes in a separate bowl and mix with a sprinkle of salt.

Leave pine mushrooms and cucumber for 10 minutes.

Whisk together all dressing ingredients until emulsified.

After 10 minutes, use a paper towel to soak up the excess moisture from the mushroom and cucumber cubes. Be gentle, do not squeeze.

Place all fruits and vegetables in a bowl, lightly toss with the dressing and serve.