Matsumoto Take: Introducing the characteristics of being called the Mushroom King and recommended recipes!

What is Matsutake?

Matsutake is a food that symbolizes Japan's autumn dining table with its unique aroma and flavor. The price is also expensive, and is even called the "Kumanoko Champion." Domestic matsutake is famous for growing in red pine forests, and its scent is exceptional. On the other hand, there are also fishtakes imported from the Korean Peninsula and Canada, and although the scent is slightly more light than domestic products, its affordable prices make it attractive.

Seasonal season and how to choose a fishtake

The season for the matsutake is autumn, but there is also the "early-fresh" that appears during the rainy season, which can be enjoyed as a taste for early summer. The key to choosing a high-quality matsutake is to choose one with a thick stubborn shaft and no loose lumpy. Also, avoid dry items as they are less fresh.

Recommended recipes using matsutake

Preparation of the Matsutake

Preparing the matsutake is important to ensure that it does not spoil the scent. Generally, fish bamboo shoots are used without washing. This is because washing with water will make it watery and fade away the scent. To prepare the product, first shave off the stones and then lightly wipe the surface with a tightly wrung cloth or paper towel. If you really want to wash it, just allow it to just be dipped in a light salted water.

Matsumototake clay steamed recipe

Ingredients (serves 4)

• Matsutake: 1 bottle
• Abalone (canned food): 1 can (net 200g)
• Ginnan: 20 pieces
• Green onion (diagonally sliced): Appropriate amount
• Proccoli: 1 share
• Oyster sauce: 1 tablespoon
• Chinese-style soup (a little soup base and water): 3 tablespoons
• Salad oil, sugar, sake, soy sauce, hard flour

How to make it

1. Preparing the matsutake
   Prepare the matsutake and slice them thinly vertically. Sprinkle 2 tablespoons of sake and leave for 5-6 minutes.
2. Pretreatment of abalone
   Sprinkle salt and sake for 30 minutes, then dip in boiling water and pour in cold water. Then slice into thin slices of 3mm thick.
3. Pre-treated
   Gin is peeled from the shell, boil in boiling water with a little salt and peeled the thin skin. The prockolives are divided into small florets and boiled.
4. Preparing for stir-fry
   Heat 2 tablespoons of salad oil in a wok and stir-fry the green onions. Once the aroma comes out, fry the abalone, add the matsutake and rokkori and stir-fry quickly.
5. Season and finish
   Add oyster sauce, sugar, sake, soy sauce and Chinese-style soup, and when it boils, dissolve the hard flour in water and add it. Mix and serve in a bowl and it's ready.

summary

Matsutake is a representative autumn ingredient in Japan, thanks to its unique aroma and taste. Domestic products are expensive, but they are well worth it. Imported products can also be used in a variety of dishes, making it easy to enjoy the flavor of the matsutake. Why not try adding a touch of color to your autumn dining table with dishes made with matsutake?