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In Japan, diners often place great value on achieving a sense of seasonality in their food. One ingredient that is representative of autumn in Japan is the matsutake mushroom (Tricholoma matsutake). The strong, unique fragrance of this mushroom is beloved by many, and it is widely known as the king of all edible mushrooms.
Matsutake mushrooms picked in Japan are known for their freshness, and sometimes several pieces alone can command prices that are higher than 5,000 yen. Nevertheless, they are beloved to such an extent that essences carrying fragrances similar to that of matsutake are sold for far lower prices.
Common recipes with matsutake make the most of the mushroom’s aroma. Simple examples include boiled and sliced matsutake with rice, as well as broiled whole mushrooms garnished with soy sauce and citrus juice. Dobin-mushi soup containing matsutake in broth is made in a ceramic pot with a lid.
Beginning in September, some of the Japanese restaurants at the Keio Plaza Hotel will offer a pleasing selection of foods featuring matsutake prepare by master chefs. Stop by to savor some of the many ways in which matsutake can be prepared.
Updated: 24 August, 2017
