Matsutake

Matsutake (松茸, Tricholoma matsutake = syn. T. nauseosum) is the common name for a group of mushrooms in Japan. It has been an important element of Japanese cuisine for at least 1,000 years. The tradition of mushroom giving persists today in Japan's corporate world, and a gift of matsutake is considered special and is cherished by those who receive it.

Distribution and habitat
Matsutake grow under trees and are usually concealed under the fallen leaves. It forms a symbiotic relationship with the roots of a limited number of tree species, but is most commonly associated with Japanese Red Pine throughout most of its range. The unique flavor of matsutake is owed to the rare conditions under which it grows, under the base of pine trees between 20 to 60 years old and it never grows in the same place twice. The Pacific Northwest and other similar temperate regions along the Pacific Rim also hold great habitat producing these and other quality wild mushrooms.

Commercial use
Matsutake are hard to harvest and therefore the price is very high. Domestic productions of Matsutake in Japan have been sharply reduced over the last fifty years due to a pine nematode, and it has influenced the price a great deal. The annual harvest of Matsutake in Japan is now less than 1000 tons, and it is partly made up by imports from China, Korea, and Canada. The price for Matsutake in the Japanese market is highly dependent on quality, availability and origin. The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram. In contrast, the average value for imported Matsutake is about $90 per kilogram.

Cooking
The main recipes for matsutake are matsutake soup, matsutake rice, grilled matsutake, etc. Their magnificently spicy aroma, similar to cinnamon, enhances wild mushroom dishes and makes great recipes. The aroma lasts even after it is cooked.