{"id":1366,"date":"2015-09-28T18:00:58","date_gmt":"2015-09-29T01:00:58","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=1366"},"modified":"2015-08-26T14:44:13","modified_gmt":"2015-08-26T21:44:13","slug":"good-taste-matsutake-mushrooms","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/good-taste-matsutake-mushrooms\/","title":{"rendered":"Good Taste: Matsutake Mushrooms"},"content":{"rendered":"<p>Autumn is here and it is time for the glorious taste of <em>matsutake<\/em> mushrooms!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1369\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2015\/09\/matsutake01.jpg\" alt=\"matsutake01\" width=\"640\" height=\"425\" \/><\/p>\n<p>This vibrant mushroom, also called the \u201cpine mushroom\u201d, is traditionally gathered in September in forests where undisturbed red pines grow in Japan, Korea and the Pacific Northwest. It\u2019s a rare and wonderful fungus, whose flavor is so prized it is used as a main ingredient in Japanese dishes.<\/p>\n<figure id=\"attachment_1368\" aria-describedby=\"caption-attachment-1368\" style=\"width: 287px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2015\/09\/matsutake02.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-1368\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2015\/09\/matsutake02.jpg\" alt=\"matsutake02\" width=\"287\" height=\"195\" \/><\/a><figcaption id=\"caption-attachment-1368\" class=\"wp-caption-text\">How about a matsutake pizza?<\/figcaption><\/figure>\n<p>The <em>matsutake<\/em> has a meaty stem, with a light brown cap when fully grown. Prized, tender, young <em>matsutake<\/em> are paler and smaller in size and are found in the duff at the base of red pine trees, forming subtle bumps called \u2018mushrumps\u2019. Because the mushrooms are picked wild and usually eaten before the cap spreads open, devoted gatherers wipe them clean with a damp cloth, trim them closely so as to retain the most woody, aromatic flavor possible, and celebrate their bounty by cooking them in the open air, grilled or delicately saut\u00e9ed. Two fabulous traditional recipes are <em>Matsutake Gohan<\/em>, a seasoned rice dish made with wild <em>matsutake<\/em>, <em>shoyu<\/em>, <em>mirin<\/em>, sake and <em>mitsuba<\/em>, as well as <em>Matsutake Dobin Mushi<\/em>, a soup made with <em>matsutake<\/em>, gingko nuts, <em>mitsuba<\/em>, thin slices of chicken, shrimp and <em>dashi<\/em> broth, all steamed together in a small teapot.<\/p>\n<p>Because of its short harvest season, cooking with <em>matsutake<\/em> can be expensive. Last autumn, wild-harvested Japanese <em>matsutake<\/em> sold for approximately $500 per pound. Prices are significantly lower for US-grown <em>matsutake<\/em>, but these mushrooms are still considered the most expensive in the world, even beating out wild-harvested French truffles. In the US, fresh <em>matsutake<\/em> can be found at Japanese and other Asian grocery markets and gourmet food stores, or can be ordered online from various specialty retailers. When shopping for <em>matsutake<\/em>, it\u2019s best to purchase fresh ones, as the mushrooms are by tradition not dried. Canned <em>matsutake<\/em> have become available, although they remain a poor substitute for the truly delicious newly-harvested ones.<\/p>\n<p>Have you tasted this wonderful delicacy? Tell us about your favorite <em>matsutake<\/em> experience!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autumn is here and it is time for the glorious taste of matsutake mushrooms! This vibrant mushroom, also called the \u201cpine mushroom\u201d, is traditionally gathered in September in forests where undisturbed red pines grow in Japan, Korea and the Pacific Northwest. It\u2019s a rare and wonderful fungus, whose flavor is so prized it is used [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[7,25,24,16,22,23],"class_list":["post-1366","post","type-post","status-publish","format-standard","hentry","category-from-zojirushi-america","tag-foodporn","tag-fungi","tag-gourmet","tag-japan","tag-matsutake","tag-mushrooms"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Good Taste: Matsutake Mushrooms - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zojirushi.zojirushi.com\/blog\/good-taste-matsutake-mushrooms\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Good Taste: Matsutake Mushrooms\" \/>\n<meta property=\"og:description\" content=\"Autumn is here and it is time for the glorious taste of matsutake mushrooms! This vibrant mushroom, also called the \u201cpine mushroom\u201d, is traditionally gathered in September in forests where undisturbed red pines grow in Japan, Korea and the Pacific Northwest. 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