The taste of autumn is characterized by a wide variety of mushrooms, and matsutake mushrooms in particular have been a familiar food to the Japanese people since ancient times, as they are mentioned in the poems of the Man'yoshu, Japan's oldest anthology of Japanese poetry.
Widely known for its fragrance and resilient texture, the Tanba matsutake mushroom of Kyoto is harvested from late September to late October, and its flavor is representative of the arrival of autumn. Normally, the aroma of matsutake mushrooms fades with the passage of time after harvesting, but the aroma of Tanba matsutake mushrooms remains strong even after harvesting and cooking. The color of Tanba matsutake mushrooms does not change, and most of them are large in shape, so you can tell how delicious they are from their appearance as well.
The main production areas are Kyotanba Town (former Tanba Town), Funai County, Nantan City, Ayabe City, and Fukuchiyama City. In autumn, when it is in season, matsutake mushrooms are served at ryotei and kappo restaurants as "matsutake rice," "osumashi (soup with matsutake mushrooms)," and "sukiyaki." Try cooking thinly sliced matsutake mushrooms with rice and kombu soup stock at home using our cooking and eating utensils. Garnish with Japanese parsley to make it look even better.
Tojiki Tonya's Koiga Gohannabe
Seiryugama's Rice Bowl
Matsuya Shikkiten's Shirakinuri Lunch Box