Matsutake Mushrooms

Matsutake mushrooms (まつたけ in Japanese) are among the most prized mushrooms in all of Japan for its unique aroma. They primarily grow on Japanese red pines in the wild, and they have proven quite resistant to cultivation attempts. They are used in various dishes that utilize their unique aroma such as charcoal grilling or "dobinmushi" (steam-boiled in an earthenware pot), clear soup broths, or in mixed rice. Matsutake mushrooms grown domestically in Japan have a particularly strong scent.

Matsutake mushrooms are rich in dietary fiber, which strengthens the gut microbiome, and vitamin D, which strengthens bones. They also contain potassium, which helps regulate blood pressure and reduce swelling, as well as iron, which is essential for blood production. They are also rich in vitamin B2, which is essential for energy metabolism, and niacin, which is tied to improving brain and nerve health. Methyl cinnamate and mushroom alcohol, which give matsutake their unique aroma, are known to stimulate appetite and calm the nerves.
Cooking methods to effectively consume matsutake mushrooms' nutrients is by eating them cooked in earthenware pots, which capture the aroma, or with matsutake rice, which captures all the water-soluable B vitamin nutrients that dissolve in the water.

Consuming matsutake mushrooms within two days of purchase is recommended to best enjoy their distinctive aroma. Avoid rinsing with water before storing to help prevent bruising or a loss in flavor and aroma. To store for 3-4 days, separate each mushroom one by one, wrap in paper towels, and then refrigerate in a vegetable storage container or storage bag.

There is a poem containing a reference to matsutake mushrooms in Japan's oldest collection of waka poetry called the "Manyoshu" compiled during the Nara period (710-794). The nobility of the Kamakura period (1185-1333) were also known to go on matsutake mushroom hunts, making these fungi a true symbol of autumn in Japan for centuries.