Vegetables
Matsutake mushroom
マツタケ まつたけ matsutake
Also known asmatsutake
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
Dobin mushi (matsutake broth in a teapot)
Sealing the aroma inside a clay teapot.
Grilled matsutake with sudachi
Torn open, grilled, and served with sudachi.
Matsutake rice
Cooked together with rice.
Sukiyaki
Sliced thin and added to sukiyaki.
How to choose
A thick, short stem with a cap not yet fully open, and a strong aroma.
Storage
Do not wash. Wrap in damp newspaper and refrigerate. The aroma fades, so use quickly.
Main areas
Good to know
It cannot be cultivated, so only wild mushrooms exist. Japanese production has fallen sharply and most sold is imported.
