Skip to main content

Pate Moi: A Delicious Review

Pate Moi ready for action.

Very occasionally I am approached to do a product review. Some, like Modern Farmer, contact me to find out what farm tool I love and ask me to review it as they did with the Travoy Bike Trailer by Burley. More often than not, it is a book I am offered to review, which I gladly do as it helps me keep myself up to date with new ideas and the people concocting them.

Pate Moi, though, was a different story. A popular item created by Flip Dunning and sold in London's Borough Market, Andrew Williams is here on the ground in Japan attempting to bring it to consumers hungry for something new and delicious.  He and his small cohort have been working hard to spread the news about their mushroom pate, and so he reached out to me to see if I might be interested. As I love to eat and have a special fondness for mushrooms, it seemed there was no choice but to say yes.

I'm salivating just looking at this.

I should begin by saying that I do love regular pate despite negative feelings toward liver otherwise. The rich sharp flavor is a welcome one for me, reminiscent of childhood and Wisconsin relatives who spoke with a distinct German accent. Glasses of cold beer and plain crackers with liverwurst and cheese were the appetizer of choice in those days, and even now when I return home for a visit my mother has liverwurst waiting.

I also love mushrooms. I won't digress for too long, but coming to Japan, a land of myriad mushrooms in all shapes and varieties, with multiple uses and methods of growing and preparing, has been a boon for me personally. I'm also currently reading Michael Phillips' latest, Mycorrhizal Planet: How Symbiotic Fungi Work with Roots to Support Plant Health and Build Soil Fertility for review, so perhaps the mushroom pump was extra primed.

Pate Moi's mushroom pate is made from a few simple ingredients: brown cap mushrooms, butter, and yogurt. The exact amounts, of course, are a trade secret, although Andrew did say "Butter, lots of butter," as he looked thoughtfully at the containers on the table in front of us. However, it really doesn't matter. The pate is excellent.

It also paired divinely with asazuke.

The smooth, rich flavor is exactly what one would hope for, and it paired well with everything from the crusty bread Williams thoughtfully brought along to our meeting, to the fresh, tomatoes and basil from my garden. It also did well with the spoon my husband pulled out to eat it by itself. It also made a nice thing to toss with our daily dose of noodles.

The pate is a nice alternative for those who like the idea of pate but not the ingredients. Liver or other organ meats are often distasteful to the modern palate, and Pate Moi's product is a nice alternative. One could call it a spread, but that does an injustice to the spirit in which it was created. Certainly, it is spreadable, but it's rich flavors are a delight that even now, long after every smidgeon of it has disappeared from container and kitchen, that makes my mouth water.

Do I recommend it? Wholeheartedly.

Where can it be found? Check their Facebook page to find out or chat with Andrew to arrange shipment. You won't be sorry.


Comments

Popular posts from this blog

Finding Heirloom Seeds in Japan

Drying pods of heirloom Hutterite Soup Beans. Since moving to Japan eight years ago, one of my greatest challenges as a farmer-gardener has been to find heirloom or open-pollinated seeds. The majority of seeds available are not GMO (genetically modified organisms) as Japan, at this point, doesn't accept this material. Most seeds, though, are nearly all F1 varieties. Heirloom and F1 Varieties In plant breeding, F1 is the name given to the first generation of a cross between two true breeding parents. For example, if I decide to cross an Amish Paste Tomato with another heirloom variety tomato such as Emmy, in hopes of getting a gold paste tomato, the resulting generation of fruit is F1. In order to get that tomato of my culinary dreams, I'll need to choose members of that first generation that are headed in a direction I like - early ripening, medium-sized fruit, good taste - and save their seeds. I'll plant them and repeat the process again and again over time unti

Kamakura Farmers Market: Giant Buddhas and Good Vegetables

Kamakura Farmers Market entrance A little more than an hour train ride south of Tokyo sits Kamakura. Like Kyoto and Nara, Kamakura is a former capital full to the brim with temples, shrines, and a bounty of historical sites lining its winding streets. Nestled in a cozy bay with beaches and a giant Buddha tucked amongst the rest, it's a city that invites multiple visits if not at least one. And those seeking a farmers market well-stocked with traditional vegetables, skilled growers ready to share recipes and chat about their wares, along with some nifty prepared foods to rejuvenate themselves after so many temples surely won't be disappointed, either. Kamakura Farmers Market - right side full of signs Started nearly twenty years ago, the Kamakura Farmers Market or Kamakurasui Nyogyou Rensokubaijo, runs seven days a week nearly year-round. A ten-minute walk from the station, the market is located in what at first glance looks like nothing so much as a run-down w

Satoimo: One of Japan's Favorite Slimy Things

Satoimo in all their hairy glory. This post first appeared in slightly different form on Garden to Table as part of the 2012  Blogathon . The website has since moved on to the ether, but the post is still a good one. After all, people here are still eating satoimo on a daily basis, and many others are just seeing these little potato-like objects for the first time. Enjoy! Satoimo is one of Japan's odder vegetables. Under it's rough, slightly furry skin is white flesh that is a little bit slimy even raw, and with a gentle nutty flavor.* Baked, grilled, steamed with dashi, or deep-fried satoimo stands well on its own or paired up with other vegetables and meats in a wide variety of soups and stews . (The leaves are also edible.) Satoimo stores well, and like any root crop worth the effort, stocks are just running low on this household favorite as the farmers in my area of Tokyo get ready to put a new crop in the ground in May. I cannot say I was a fan of this l