Roasted Matsutake Mushroom


In Japan, seasonal flavors are a big part of food culture. It makes sense, as Japan is a fairly small country, without much space for growing crops and as such, the seasons play a big part in what foods are available when. That said, autumn is thought to be “the time to eat well” and features some of the most distinct and sought-after seasonal foods. One of these is the elusive matsutake mushroom. In addition to being somewhat difficult to procure (the mushrooms’ specific habitat makes them impossible to farm) matsutake mushrooms possess a flavor, scent and texture unlike any other. While there are a lot of different ways to prepare matsutake mushrooms that will certainly taste good, such as adding them to soups, stir-fries, or kamameshi gohan, roasting them alone is the way to eat them to get the most enjoyment out of their unique and unforgettable scent. A toaster oven or air fryer gives the best results in this regard, but an ordinary oven on the broil setting also works fairly well. You'll want to avoid using a frying pan or charcoal griller, as the temperatures for either of these tend to be a bit too high. Use the following guide to roast your own matsutake mushrooms, available only for a limited time, here at Maido!


Roasted Matsutake Mushroom

Serves 2


Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes


Ingredients

1 package matsutake mushrooms (usually contains 2-3 mushrooms)

1 pinch Japanese sea salt (you’ll want to use a nice salt, like one of these. Better quality salt will enhance the flavor and texture of the mushroom.)

1 sprinkle freshly squeezed sudachi juice.


Instructions: