You can strain your oil every once in a while without having to change the entire batch. We pour our oil through a mesh strainer into a holding container, toss the crumbs, and then go over the bottom and sides of the pot with paper towel to clean off anything that didn’t pour out. You might be able to fish out some of the bigger junk with a particularly fine-mesh spider skimmer, but that stuff tends to settle pretty quickly. You will want to change it every once in a while; cooking oils go rancid after time, although some do much more quickly than others. I like to keep around the empty oil jugs to contain oil I’ve discarded for whatever reason. If you fry stuff that’s breaded (especially if you make the coating yourself), you’ll notice a lot more debris afterward than fries.

茸 can also be pronounced kinoko if there isn’t a word in front modifying it or if you’re talking about mushrooms in general. Just like 山 (yama) is mountain by itself, but when you use it in a phrase such as 富士山, it’s pronounced fujisan (Mount Fuji)