Matsutake mushrooms: A Japanese autumn delicacy since ancient times

“Shokuyoku no aki” is an idiom in Japanese that means autumn is the season of eating. Just like bears and squirrels who aim to accumulate some extra bulk for the cold winter, we also instinctively tend to increase our appetite around this time of year.

There are all kinds of autumn foods you can enjoy in Japan, including sweet potatoes, chestnuts, persimmons and of course, matsutake mushrooms. You may not expect this from a grubby-looking fungi, but matsutake is one of the most expensive ingredients in the world. 

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A delicacy since ancient times, the cost of matsutake can rival some rare varieties of black truffle (around 15,000 yen per 100 grams). The combination of its rarity, immense difficulty to cultivate artificially, and earthy, spicy aroma as well as complex umami-rich flavor profile makes it a highly-prized ingredient. 

Although there are numerous ways to prepare matsutake, dobin mushi is among the most classic. The dish is named after the teapot-shaped vessel called dobin in which matsutake, chicken, fish or shrimp, and other seasonal vegetables are cooked in a dashi broth. After pouring out the broth into a small cup and picking out the ingredients for yourself, you can squeeze a few drops of aromatic yuzu or sudachi citrus. 

Matsutake mushrooms: https://www.timeout.com/tokyo/things-to-do/what-are-matsutake-mushrooms-and-why-are-they-so-expensive