Vegetables

Maitake mushroom

舞茸　まいたけ　maitake

Also known asmaitake

At its best in Sep, Oct

Maitake mushroom (maitake), Japanese vegetable — Maitake mushroom (maitake) is at its best in Sep, Oct.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Maitake mushroom: Tempura — Tempura

Torn and fried, which lifts the aroma and gives a good texture.

Maitake mushroom: Takikomi gohan — Takikomi gohan

Cooked with rice, carrying both scent and flavour into the grains.

Maitake mushroom: Pan-fried in butter — Pan-fried in butter

Cooked quickly over high heat with a splash of soy sauce.

Maitake mushroom: Nabe (hot pot) — Nabe (hot pot)

Gives good flavour, though it is kept out of chawanmushi.

How to choose

Thick caps in a deep brown, on a firm cluster with white stems.

Storage

Do not wash. Wrap in paper and refrigerate. Torn into portions, it also freezes.

Main areas

Niigata
Shizuoka
Gunma
Fukuoka

Good to know

The name is said to come from dancing for joy at finding one. Wild maitake was scarce enough that it was once exchanged for its own weight in silver. It contains an enzyme that breaks down protein, so adding it to chawanmushi keeps the egg from setting.

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