Matsutake Mushrooms -King of autumn delicacies-Japanese home cooking class in Tokyo

Matsutake from Iwate Prefecture with Kabosu 

Matsutake mushrooms are indeed the epitome of luxury autumn ingredients in Japan. Not only are they prized for their distinctive aroma, but they also offer numerous health benefits due to their rich nutritional content.

Characteristics and Distribution

Matsutake mushrooms primarily grow in red pine forests and are found in Japan, the Korean Peninsula, China, Northern Europe, America, and South America. Their unique fragrance and flavor make them highly valued in Japanese cuisine.

Key Features:

• Appearance: Medium to large mushrooms with smooth caps ranging from white to brown

• Aroma: Strong, distinctive scent due to a compound called matsutakeol

• Growing conditions: Prefer dry soil with little humus and thrive in temperatures between 22-25°C

Ecology and Conservation

Matsutake are ectomycorrhizal fungi, typically found in pine and mixed forests during autumn. Due to pine wilt disease and environmental changes, their habitats have been declining. The International Union for Conservation of Nature (IUCN) has classified them as "vulnerable".

Market and Availability

Domestic production in Japan has drastically decreased, leading to a heavy reliance on imports, particularly from Korea and China. The peak season for matsutake is September to October.

Why are Matsutake Expensive?

Several factors contribute to the high price of matsutake:

1. Cultivation challenges: Difficult to artificially recreate their symbiotic relationship with red pine trees

2. Rarity and demand: Limited availability and high demand due to their unique flavor and cultural significance

3. Environmental changes: Decline in suitable pine forests and climate change impacts

4. Cultural value: In Japan, matsutake are associated with wealth and luxury

5. Quality and transportation: Domestic matsutake are superior in freshness and aroma compared to imported ones

Storage and Preparation

When selecting matsutake, look for:

• Caps that are not fully open

• Thick, firm stems

• A substantial weight

To prepare matsutake

1. Remove the tough base (stone root)

2. Gently wash off dirt in water, minimizing soaking time

3. Pat dry with a paper towel

4. Store individually wrapped in clean paper towels in an airtight container in the refrigerator.

Taste Comparison

Based on personal experience, the flavor and aroma of matsutake can be ranked as follows (from best to least): Japanese > Mexican > Canadian > Chinese. While living in Mexico, I discovered that locally sourced matsutake were not only delicious but also surprisingly affordable compared to their Japanese counterparts.

Matsutake from Mexico(メキシコ産の松茸）at home in Mexico ’2020

During my time living in Mexico, when matsutake season arrived, I would procure these mushrooms from Japanese grocery stores and enjoy cooking them at home. The matsutake were fragrant and delicious, with quality comparable to those produced in Japan. What surprised me most was their affordable price.

While matsutake are known as a luxury item in Japan, they were quite inexpensive to obtain in Mexico.As a result, I was able to cook and savor an amount of matsutake that would be unthinkable under normal circumstances.

Looking back, the ability to indulge in such an extravagant matsutake feast, something impossible to experience in Japan, was a wonderful privilege unique to life in Mexico. This experience provided a valuable opportunity to appreciate the differences in food cultures and how the value of the same ingredient can vary greatly depending on its origin.

Being able to fully enjoy the allure of Mexican matsutake has become one of my most memorable experiences from living abroad, deeply etched in my heart.

Simple recipes to enjoy the aroma and flavor of matsutake at home cooking class in Tokyo

Matsutake Rice

Ingredients (for 2 cups of rice):

·  Rice: 2 cups

·  Matsutake mushroom: 1-2 medium sized

·   Kombu dashi: about 300ml

·   Sake: 3 tablespoons

·    Light soy sauce: 1 1/3 tablespoons

·    Salt: a pinch

Preparation:

1.    Wash the rice and soak for 30-60 minutes

2.    Prepare kombu dashi by soaking a 4-5cm square piece of kombu in 300ml water for 3 hours.

Matsutake preparation:

1.   Cut off the tough base of the mushroom and gently clean with damp paper towel.

2.   Cut into 2-3 pieces lengthwise and tear into smaller pieces by hand.

Cooking instructions:

1.    Drain the soaked rice and place in rice cooker.

2.    Add seasonings (sake, soy sauce, salt).

3.     Pour in kombu dashi to the 2-cup line.

4.     Mix lightly and spread matsutake pieces on top.

5.      Cook on normal setting.

Finish by gently mixing the cooked rice.

Matsutake Rice at home cooking in Tokyo

Matsutake in Foil

Ingredients (for 2 servings):

·     Matsutake mushrooms: 2

·     Salt: a pinch

·      Sake: 2 teaspoons

·      Soy sauce: 2 teaspoons (for serving)

·      Sudachi citrus: 1

Instructions:

1.   Trim tough base of mushrooms and clean with damp paper towel.

2   Make cuts in the stem and tear into quarters.

3.  Place on foil, sprinkle with salt and sake.

4.  Loosely wrap in foil.

5.   Cook using one method:

·    Toaster oven: 7 minutes

·     Frying pan with lid: 5 minutes on medium heat

·     Grill: about 4 minutes

6. Serve with soy sauce and sudachi.

Cooking tips:

·       Don't wash mushrooms to preserve flavor.

·       Don't overcook - mushrooms should remain slightly moist.

·       Adjust salt to taste.

·       For pan cooking, add a little water to steam.

Matsutake in Foil at Japanese home cooking class in Tokyo

By incorporating seasonal vegetables, dishes can reflect the characteristics of each season, allowing you to enjoy a richer taste. For example, spring brings bamboo shoots and rapeseed flowers, summer offers tomatoes, cucumbers, autumn introduces matsutake mushrooms and sweet potatoes, and winter welcomes daikon radish and Chinese cabbage in their prime.Seasonal vegetables not only provide high nutritional value and essential nutrients for the body but also offer significantly better taste. This brings a sense of seasonality to the table, making the most of nature's bounty. Additionally, seasonal ingredients are often more affordable and contribute to a sustainable diet. I encourage you to incorporate this practice into your lifestyle.

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