Clear Soup with MATSUTAKE or Pine Mushroom (Matsutake no O-sumashi)
1 matsutake or pine mushroom
1/2 cake bean curd (toufu)
skin of yuzu citron
	3 cup bonito and kelp soup (dashi)
	1/2 tsp light soy sauce (usukuchi)
	1/2 tsp salt (shio)
1. Wipe the matsutake with damp dish towel. Cut the top the matsutake's stem off, and slice thin. 2. Put bonito and kelp soup, light soy sauce and salt in a pan and heat on. Add the bean curd cut into small cubes. 3. When the soup is brought to a boil, add the matsutake and turn off the heat. 4. Pour the soup in indevidual bowl and float the chipped yuzu skin. Serves 4