Fresh Matsutake Mushrooms A-Grade 200g

USA · Fresh Matsutake · A-Grade Fresh Matsutake Mushrooms Brought directly to you — only by Hokkaido Uni Shop. What is Matsutake? Matsutake (松茸) is the aromatic mushroom that signals autumn in Japanese cooking, prized above all for its powerful, distinctive scent. These are fresh, A-grade matsutake sourced from the pine forests of Maine and Oregon in the USA — the same species used in Japanese preparations, with a firm, chewy texture and the rich, unmistakable aroma matsutake is known for. Each pack is 200g, about 5–8 mushrooms depending on size. With matsutake, aroma is everything, and the flavor is best treated simply — cooking that opens the fragrance rather than covering it. It's a seasonal arrival, with the season ending around late November. Specifications Origin Maine / Oregon, USA Type Matsutake (松茸) — pine mushroom Grade A-grade Size 200g per pack (about 5–8 mushrooms) Season Autumn — ends late November State Fresh Best for Grilled, dobin-mushi, matsutake rice How to enjoy Don't wash matsutake — wipe it with a damp cloth and trim the tough base, so you keep the aroma. A few classic ways: Grilled (yaki-matsutake): Tear into pieces and grill lightly, finish with a squeeze of sudachi and a little salt or soy. Dobin-mushi: The clear seasonal broth steamed in a teapot, where the aroma is the point. Matsutake rice (matsutake gohan): Sliced and cooked into rice with dashi, so the fragrance runs through every grain. Stir-fried: Quick and simple, keeping the firm texture and scent. Pairing notes — sudachi, salt, soy, dashi, steamed rice, and a dry or aged sake. Handling: A seasonal item — availability varies and the season ends around late November. Keep refrigerated, wrapped so it doesn't dry out, and use within a few days while the aroma is at its peak. Don't wash until ready to use. Fresh product; a pre-order item. Any transit damage should be reported to the carrier directly.