Price, History, Harvest, and Taste.

Matsutake is Japan’s answer to the prized truffle. At $1,000 per pound ($500 for just 8 mushrooms), the price compares to black truffles. Learn about the mushroom’s history in Japan, how it’s harvested, and how it’s best prepared and enjoyed.

All About Matsutake Mushrooms

Its Name & History in Japan
Matsutake, or mattake for short, means “red pine mushroom” in Japanese as the name refers to where exactly these mushrooms are grown.

This prized ingredient has been a part of Japanese cuisine for centuries, including as gifts given by the aristocracy and Imperial family. In fact, it was written about in Japanese poetry dating back to the 7th century in Kyoto and Nara.

Harvest Season
Matsutake is an autumn ingredient that’s harvested from the end of September through the middle of November. Because of its seasonality, sensitivity to weather changes, and an invasion worm, these mushrooms are more and more difficult to find each year.

Matsutake grows in the roots of red pine forests. They are found under the fallen leaves and gathered by hand. Less than 1,000 tons of matsutake are found each year.

Outside of Japan, they also grow in North and South Korea, China, Russia, and the U.S., but the ones from Japan, particularly near Kyoto, are the most expensive. It is interesting to note that majority of these mushrooms are actually imported and sell for more affordable prices – as in $50 per pound or less.

The price of the mushroom is determined by the region where it grew, its size (at least 6 inches), and that the cap did not open up.

Buying
You can typically find matsutake mushrooms in premium department store groceries around Japan during the autumn season. Because they are so expensive, they are beautifully packaged in wooden cases, which is why it’s a gift that the Japanese present to top clients.

Aside from price range, you can also spot imported matsutake by the fact that they are washed of dirt which is a Japanese law to differentiate the imported mushrooms. Domestic ones have a rough, grubby appearance – which is quite a cover-up as it’s one of the world’s most expensive ingredients.

Eating
In restaurants, you can expect to find it as an autumn treat in fine dining establishments specializing in kaiseki, sushi, or sukiyaki where the mushroom is minimally seasoned to highlight its natural state and served in soup or over rice.

Matsutake is unlike any other mushroom. It smells strong, spicy, and even fruit with a hint of cinnamon. The texture feels meaty and full, while the taste emphasizes umami with its pine-like earthiness.

Aside from its difficulty to harvest, the price also reflects the taste. Because when you spend any crazy amount of money on a single ingredient in Japan, it’s most likely outstanding and amazing.

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Photo courtesy of Jun Seita