Matsutake is a wild seasonal mushroom having an intense aroma, distinctive texture and natural flavor. Matsutake, grows in relatively dry soil containing few nutrients. It is found in the autumn in single-tree forests of Japanese red pine, Yezo spruce (Picea jezoensis), etc., or in mixed forests of primarily needle-leaved trees.

Contents:

What are Matsutake Mushrooms?

The relationship between the Japanese people and mushrooms has a long history. Many pieces of mushroom-shaped earthenware have been found in ruins of the Middle Jomon Period (3500-1500 B.C.E.). The Japanese classic Manyoshu poetry anthology contains tanka (thirty-one syllable poems) featuring the matsutake mushrooms on Takamatoyama (Mt. Takamato) in Nara, while poems about matsutake are also found in other classical anthologies such as the Kokinshu and the Kokinwakashu. People around the world acknowledge that the love of Japanese for matsutake is imprinted in their DNA. The scientific nomenclature of this mushroom, “Tricholoma matsutake,” even uses its Japanese name.

Many matsutake gatherers go into the evergreen-clad mountains and pick wild matsutake mushrooms. In North America, the matsutake harvest starts in September in Canada and Washington State. The matsutake harvest travels south to Oregon and then California with the advance of the cold front and lasts until December or so. Because the mushrooms aren’t visible on the surface of the soil, matsutake is one of the most difficult mushrooms to harvest. It’s said that at least several years experience-plus the right hunch-are required to find matsutake.

Because of its environmental requirements, matsutake is considered impossible to farm: attempts to cultivate it have failed. That’s why all matsutake mushrooms available on the market are wild. Like seafood, matsutake must be fresh in order to be flavorful. The challenge of supplying wild matsutake lies in how to keep the mushrooms fresh as they’re transported from the mountains.

Nijiya has a team of transporters-including a relay of trucks and planes-working day and night to ship fresh, fragrant matsutake to our store. Try our savory matsutake, shipped directly from the producing region.

How to prepare Matsutake Musrooms?

Shave off the tough stem ends of matsutake thinly, like shaving a pencil.

Wash matsutake in a bowl of dilutesalted water by gently massaging the surface.

If the cap of the matsutake is clean, don’t wash the mushroom. This will help retain the flavor. If the cap is open, however, gently rinse in 3% salt water to remove any sand that may be stuck inside.

Prepare the mushrooms by sprinkling them with a small amount of sake, if it’s your preference.

Matsutake can be flavored with soy sauce, salt, or white soy sauce (amber-colored soy sauce). Also, citrus juice such as that of yuzu,sudachi, lime, and lemon is recommended

Let’s taste Matsutake Mushroom simply and originally!

Sumibi-yaki Matsutake (charcoal-grilled matsutake)

Grill matsutake over medium heat until the surface is slightly browned. Shred by hand and serve.

Tsutsumi-yaki (matsutake baked in paper)

To make tsutsumi-yaki, the whole matsutake is wrapped in wet washi paper and baked. You can also make delicious tsutsumi-yaki by substituting a wet paper towel for the washi paper and broiling for about five minutes.

Hoiru-yaki (foil-baked matsutake)

Prepare the matsutake and shred by hand. Crinkle a piece of aluminum foil and then open it. Place the matsutake on the foil, and sprinkle with a small amount of salt and 1 tablespoon of sake. Wrap firmly and fold the ends to form a tight seal.

Bake in the oven at 350°F for about seven minutes.

Bake matsutake with other ingredients such as ginkgo nuts and chicken to further enhance the flavor.

Matsutake sashimi

Cut fresh matsutake into thin slices. Arrange on a serving plate and sprinkle lightly with salt. Cover with plastic wrap until the salt has absorbed the moisture and you see the water condense onto the plastic wrap. Use the sashimi to make matsutake sushi for a taste of luxury..

How to cook Matsutake Mushrooms?

Matsutake and Shrimp in Clear Broth Recipe Ingredients (Serves 4 ) 1 matsutake

8 shrimp

Small amount of sake

Mitsuba for garnish Dashi: 1 packet Nijiya Natural Soup Stock

17 oz. water

1 tsp. soy sauce

Salt (to taste) Cooking Directions Remove dirt from the matsutake with a damp cloth or paper towel. Remove the tough end of the stem and slice the matsutake. Devein the shrimp and marinate in sake before cooking. Combine the dashi ingredients in a pan and bring to a boil. Add shrimp and cook until it boils. Add matsutake and cook quickly. Serve in a bowl with mitsuba on top.

Matsutake Rice Recipe Ingredients (Serves 4) 3 cups rice

1 matsutake

1 abura-age (deep fried tofu) Dashi: 1 packet Nijiya Natural Soup Stock

19 oz. water

1 Tbsp. sake

1 Tbsp. soy sauce Cooking Directions Rinse the rice with water, drain and set aside for 30 min. Remove dirt from the matsutake with a damp cloth or paper towel. Remove the tough end of the stem and slice the matsutake. Slit the abura-age pouch open and cut each half into thin strips. Combine the rice and dashi in the rice cooker. Place matsutake and abura-age on top and cook. Let the cooked rice steam for 15 min. before opening the rice cooker. Stir and fluff before serving.

Matsutake Tempura Recipe Ingredients (Serves 4) 2 matsutake (Other ingredients for tempura of your choice)

Nijiya Tempura Batter

Mix as needed

Cold water as needed

Oil for deep-frying Cooking Directions Remove dirt from the matsutake with a damp cloth or a paper towel. Remove the tough end of the stems and cut into thick slices. Prepare other ingredients for tempura. Roughly mix the tempura batter mix with cold water in a bowl. Dip each ingredient in batter and deep fry in oil.

Grilled Matsutake Nigiri-Sushi Recipe Ingredients (Serves 4) 1 small matsutake

Sushi rice as needed

Salt to taste

Yuzu pepper to taste Cooking Directions Remove dirt from the matsutake with a damp cloth or paper towel. Remove the tough end of the stems and slice into 4 pieces. Place the matsutake on aluminum foil and lightly sprinkle salt on top. When the salt has absorbed moisture and formed water drops, lightly grill the matsutake in an oven toaster. Prepare sushi rice. (Mix sushi vinegar into freshly cooked rice) Hand-roll the rice into 4 pieces. Place grilled matsutake on each portion of sushi. Sprinkle with yuzu pepper if desired.

Matsutake and Potato Gratin Recipe Ingredients (Serves 4) 2 matsutake

1 potato

0.7 oz. butter

0.7 oz. flour

8.5oz. milk

Salt and pepper to taste Cooking Directions Peel the potato and cut into 3/4 in. squares. Boil in water with a pinch of salt (not listed above). Drain and set aside. Remove dirt from the matsutake with a damp cloth or paper towel. Remove the tough end of the stems and slice the matsutake. Heat butter in a frying pan and cook the matsutake briefly, transfer to a plate and set aside. Add flour into the same pan over low heat. Gradually add milk while stirring continuously. Season with salt and pepper to make a white sauce. Cook until the white sauce thickens. Stir potatoes and matsutake into the pan and pour the mixture into an oven-proof dish. Bake for 15 min. in a toaster oven.

Gochiso Magazine, Nijiya Market