Matsutake, written in kanji as 松茸, and literally meaning pine mushrooms, is a highly sought after mushroom across Japan, often acknowledged as the king of fall foods, that is highly appreciated for its exquisite aroma.
Since ancient times, matsutake has been appreciated as the taste of autumn across Japan. There are several poems referring to it in the “Manyo-shu”, the oldest poetry book that was composed in the 8th century, and there are historical records from the same century noting that it was amongst gifts presented to the emperor.
Matsutake, which cannot be cultivated, are primarily grown in forests of Japanese Red Pine at the base of pine trees, and must be found and handpicked one by one, making it an expensive food. On top of that, since it has become more difficult to employ enough workforce in Japan to maintain red pine forests in proper conditions to grow matsutake, harvest of matsutake has decreased remarkably after WWII, making it more precious than ever.
Most matsutake found in Japanese markets are imported from other Asian Countries, or from the pacific coasts of Canada, US, or Latin America. Even with the variety of matsutake across the world, many Japanese believe the best matsutake to enjoy are the domestically grown, foraged, and picked ones.
To best enjoy matsutake, it is important to grill it simply, only with tiny bit of soy sauce and squeezed “kabosu”, a Japanese citrus, as to allow the matsutake’s unique smell and taste to be the highlight of the dish. Grilling matsutake whole is considered the best way to appreciate its juicy flavor; however, it is also common to eat Matsutake Gohan, which is matsutake and rice cooked in a broth and soy sauce, or Dobin Mushi, which is shrimp, matsutake, and other ingredients steamed in a dobin, a small earthenware pot, with a broth that allows for the matsutake’s scent to diffuse into a deep umami flavor. With its intricate flavor and unique fragrance, we hope you can try out matsutake!
