Last weekend we went to Karatsu area and picked a lot of mushrooms.
On the left, there are Suillus luteus and on the right Suillus bovinus.
Suillus luteus fir perfectly with Misoshiru (miso soup), while Suillus bovinus make very good cold pickles. They turn violet, if you boil them and they also tase delicious with "Ikura" (Salmon eggs) and a little soysauce.
Here, I cooked some japanese/european tapas with them.