Matsutake mushroom (pine mushroom) – a delicacy from Japan are highly prized by the Japanese for its distinct aromatic scent and flavor.
In Japan, wild matsutake mushrooms are hard to find and the high quality ones can cost up to $1,000 per pound and the exotic ones for up to $2,000. Luckily, we are able to find them in the local Japanese supermarket for about $40 per pound (US grown). Living up to its reputation, the aroma and flavor this mushroom offer is simply amazing.
Matsutake Gohan (Seasoned Rice with Matsutake) is probably the most popular and well-known matsutake recipe in Japan. Its flavor and essence has been compared to France’s truffles. During my research, I became curious on the differences between truffles and mushrooms. It turns out truffles and mushrooms are both fungi, the key difference is mushrooms grows above ground and truffles grow underground. Isn’t it interesting?
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A delicacy from Japan are highly prized by the Japanese for its distinct aromatic scent and flavor.
- 3 rice cooker cups uncooked Japanese short grain rice
- 4-7 oz Matsutake mushrooms (110 - 200 g; I used 7 oz today)
- 2 ½ cup dashi (600 ml) (use kombu dashi for vegetarian)
- Mitsuba (Japanese parsley) (to garnish)
Rinse the rice under running water several times until the water is almost translucent and drain well.
Trim off the bottom of the mushroom stems. Thoroughly clean the mushroom with damp towel or paper towel. Do not wash the mushroom. Slice lengthwise into ⅛” slices.
Put the rice and Seasonings in a rice cooker, and add dashi until a 3-cup line (you don't need to use all dashi).
Add matsutake mushroom on top of the rice (do not mix!) and start cooking. Rice cookers these days include the soaking time; however, you can also soak rice for 15-30 minutes before cooking.
When the rice is cooked, mix it gently. Garnish with Mitsuba before you serve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Nami, I love this post!
I have been dreaming for years to taste matsutake. You are so lucky to have it so cheap (I pay almost the same here for eringi 😉 but they are imported from Korea…
My husband tasted matsutake in China and was blown away by its taste. I was told of course the best matsutake grow in Japan 🙂
Is it true they have a strong smell? (Hiroyuki told me this I think, but my husband doesn’t remember: he loves very smelly cheese, so he wouldn’t mind anyway!).
This dish looks so fantastically delicious! I have never put anything apart from water in my rice cooker. Thank you for this wonderful idea!
I think it’s an excellent idea to introduce us to the typically Japanese food, but a bit less known. (I have a very shy question: do you think I could try something like this with eringi?).
Am I the first here???? Wow!!!!! It’s a historical date!
Domestic matsutake is more expensive and there are imported ones which are pretty reasonable price. Not a strong smell that you have to pinch your nose. It’s more of a distinct aroma, the unique smell that I can’t tell compare with. Sissi, you should try Takikomi Gohan. It’s so nice for winter time and I’ll definitely share more Takikomi gohan recipes. 🙂 I make mushroom (kinoko) Takikomi Gohan, and I put all kinds of mushrooms in the rice. It’s very basic ingredient just like this one. So you can try replacing matsutake – (dried) shiitake creates nice stock too. Remember? 🙂
Sorry for trashing your blog with my comments, but I have only realised your beautiful new layout! It’s elegant and perfect for the Autumn (goes perfectly well with matsutake). The lighter brown is my favourite brown hue. It’s called “marron glacé” in French 😉
Hmm. Lucky to get a hold of these! The whole thing looks just delicious!
I d never heard before of pine mushrooms, and it was a delight reading your informative articel and looking at your mouth watering Photos.
I just wish I could get Matsutake right now here, to try and surprise my husband with a speacial new style of a dish and unique flavoures.
thanks for sharing with us! =D
New layout is nice, the old one was nice too of course:) Thats really expensive mushroom, and such a huge price difference between US and Japanese ones. I am sure many entrepreneurs thought of exporting already, or are already exporting
I didn’t know anything about these mushrooms… so interesting! And I love yur risotto! 🙂
Looks so delicious! I wish I can try this matsutake mushroom, will try to look around at the Japanese supermarket here. Thanks for sharing Nami 🙂
Wow Nami! I have never tried matsutake before, but it sure looks like a real delicacy.
Hi Nami-Love your delicious rice dish…seems like its easy to make, and great side dish, or just by itself:DDD
Nami, I’m so glad I was able to comment early on, before my comment gets lost in the “shuffle” with another 100 more comments…ha, ha!
I left you a comment on twitter, but did not check back since, to let you know about the book, that its been mailed out. Actually, you should be receiving it by tomorrow, or maybe today!
Have a wonderful Wednesday!
Nami, i would really love to come and spend a few days with you in your kitchen! All of your meals are so incredible!
Have a happy day.
🙂 Mandy
Beautiful mushrooms Nami!
Pine mushrooms are new to me but this sounds hearty, comforting and so delicious. Thanks for sharing, Nami!
Nami, I love Matsutake Gohan!! I saw that they were on sale now, but didn’t get any. After seeing your post, I’m craving Matsutake :o) I will have to go back and buy some! Yours is very decadent, you don’t skimp on the Matsutake!! Your new look of your website looks great! You and Shen are such a good team.
I love the new blog look! Clean and sophisticated, bravo! Now I don’t really have a ton of money to afford matsutake mushrooms, would there be a good substitution?
This Matsutake is very seasonal one, but we eat this kind of mixed rice all year around. I’m planning to share more rice dish (we call it “Takikomi Gohan”). We put vegetables, chicken, mushrooms… you can replace Matsutake with other kinds of Japanese mushrooms like shiitake, shimeji, eringi, etc. It’s really delicious. The seasoning is usually the same – soy sauce, mirin, sake, and dashi stock.
Really interesting! I love learning about new vegetables and cooking techniques from your blog Nami!
I had no idea that mushrooms could be so pricey. I also always look forward to your presentations and I am never disappointed.
I have never had this but it looks so so super delicious. And love the picture.
Really interesting..thanks for pointing out the difference between truffles & mushrooms..never knew that..this rice looks perfect to be pair up with a chicken or vegetable stir fry!
Love the updates on your blog Nami..it looks so professional!
What a great dish, Nami! I used to despise mushrooms (I didn’t even want to touch them), but I’ve grown quite fond of them. I would gobble this up in no time. Congrats on all of the awards! xx
Did you change the layout again? I like the look, though. Some reasons now my computer loads much faster than before.
Anyway when are you going to serve me LOTS OF Matsutake ; )
Last time when we were at Nijiya in SF, I showed Matsutake and he was like “you gotta be kidding me. I’m not going to pay this much for this tiny mushrooms!”
It’s getting super cold here.
Try to stay warm!
Nice new layout with printable recipes and ratings=GREAT! 😀
I love savory rice and only them are able to defeat my favorite noodles. lol
This matsutake gohan is really simple to make but with dashi broth to cook the rice would make a very great difference! Hope you’ve a great week ahead! 😉
I never heard of Matsutake mushrooms! They would be perfect for a risotto or a pasta sauce! I will have to check my Asian store to see if they have any so that I can compare them with my beloved porcini!
Oh and great new layout!
What a beautiful, comforting TREAT — love your presentation! I saw some handmade rice bowls at an art fair this past weekend and now I’m wishing I’d bought one. (Next time…) The idea of the rice warming your hands is so beautiful — it also means that those truffle-like mushrooms are right under your nose — what a way to take in the aroma… Buzzed!
Nami – what a delicious recipe for fall!! ‘ll have to check for these mushrooms next time I go to the Japanese market. I love mushrooms so I know I would love this dish. Thanks nami!!
What a great dish! I love mushrooms… these look as good (and as expensive) as fresh porcini mushrooms! I can almost smell them through the screen! YUMMMMM!
Nami! I must said this mushroom rice look so appetizing. Although i have never seen or tried pine mushroom b4 but this is definitely a great post 🙂 Love the last photo!!!!
Nami – this looks delicious and your pictures stunning as always! What a beautiful mushroom…it reminds me of truffles with regards to the cost!
This is such a wonderful dish Nami. I am not a huge mushroom fan but some of the family is. I find them fascinating and visually intriguing. I actually wish I like the taste. Maybe some fancy ones like these might change my mind. I’ve never had truffles though. Not sure I’d know the difference if push came to shove. Your pictures are fantastic. Hope you are having a wonderful week!
i dont believe we can get pine mushrooms in aus 🙁
When my husband and I use to backpack in the mountains during the monsoon season, we would take our mushroom ID book along and pick wild mushrooms to cook with. A couple of them that we found were definitely worth $1000/lb! So sweet and tasty! These mushrooms remind me of one of our favorites. I’ve now put matsutake mushrooms and dashi on my list for the Asian market along with other items you’ve introduced me to! 🙂 Beautiful dish!
Beautiful new look Nami and I ‘m still dazzled by your award for most valuable blogger in San Fran… wow!! I’ve not heard of pine mushrooms before – they look so elegant and this dish is just wonderful.
delicious looking rice looks wonderful
Hi Nami, your blog has new face! Good for a change. Me too, I’ve never heard of pine mushroom. Must be delicious.
At $40 a pound this is definitely a special occasion rice! Beautiful photos…
Wow this looks really good.
Thanks for telling the difference between mushrooms and truffles…Never knew that.
Nami why am I not seeing the new updated website :-(, something wrong with my browser or do we need to open it only in particular browser?
God I want to see the new look……..
Yum I love these kind of rice dishes!! Love your seasonal photos Nami- so cute!!
This mushroom is new to me, just curious the taste, next time i must look around when i shopping in Japanese section of a supermarket. Yes, that is the miso in my fridge, you have sharp eye sight, Nami, hehehe..
That looks wonderful! And every time I hear matsutake mushrooms I remember Iron Chef Japan as they use them a lot! 🙂
Now I want to taste Matsutake mushrooms 🙂 Your rice looks so wonderful!
I never heard of those mushrooms before, but they sound like something I would like to try and I love the rice. I still haven’t been able to find the packaged dashi.
Those mushrooms look interesting and your dish really appealing!
Cheers,
Rosa
That looks excellent! Husband just flew home from Tokyo last night bringing home Ponzu, mirin, sesame etc…. Looking forward to using them now.
What a great way to dress up rice! I’m sure my husband who says he hates rice would love this one!
That’s so crazy how expensive those mushrooms go for! But, I bet it helped make this rice even more flavorful and delicious!
Nami, sometimes it is difficult to get all those ingredients for a particular exotic dish, especially if that dish doesn’t belong to the country you live. I am amazed how you managed to find out these mushrooms in CA! Great recipe and my mouth is already watering! Great!!
Wow, what a lovely dish Nami..well all your dishes are awesome! Love the new layout, very professional.. Nicely done my friend!!!!
This looks amazing, Nami. I adore mushrooms and would love to have access to all of these varieties!
A very simple recipe that has a truly filling result! I know I should try this!
I love mushrooms but I must admit that I haven’t tried matsutake mushroom. Looks like I’ve been missing something really good!
Thanks for the beef curry lunch today Chef Nami.. 🙂
Hi Johnny! You’re welcome. 🙂 Hope you liked it.
I have never heard of these mushrooms before but would love to try it! Thanks for introducing another new ingredient Nami! am always learning lots from your posts! 🙂
A mushroom that’s pricier than steak. I have to try this at least once. What a wonderful post. This looks amazing.
Simple, delicious! Love this recipe already.
$1000 and $ 40 out here :O :O that is soo expensive!
Like how simple the recipe is. I am going to definitely try this with some simple mushroom!
Wow, I hope to be lucky enough to try these mushrooms one day! They must be rare indeed with prices like that. What a lovely fall recipe you have made, and the pictures are gorgeous as usual. 🙂
Never heard of these mushrooms before – love how I learn something new every time I visit your site!
Love the autumn layout of your photos too!
Wow, this dish looks amazing– such great comfort food! I haven’t heard of this type of mushroom before but it always fascinates me how expensive different types of mushrooms can be.
I’ve heard good things about this mushroom! I can almost smell the aroma through the screen…YUM!
I don’t think I’ve ever had matsutake mushrooms before! This looks like a treat and perhaps the Japanese version of my favourite risotto al funghi!! Well done Nami, your recipes are always so inspiring!
I think this ones will be my fav… if only I can that mushroom here in Indonesia
is quite hard to find an excotic mushrooms like this in here nami, a month ago I searching for a variety of mushroom for my spaghetti dish but haven’t find any since then *sigh*
Tq for sharing the recipe, I hope I can enjoy this with other veriety of mushroom…
happy that now u can buy the matsutake in a cheaper price 😉
loves the photos nami… those orange-yellow leaf is give an autum sense… enjoy autum there and take care dear 😉
Wow…over a $1,000 for a pound of mushrooms! They must be a real treat to savor. I have some awards waiting for you on my blog. Do check it out http://www.rotinrice.com/2011/10/beef-and-bean-stew-and-awards/
I like how you infuse the mushroom flavors and aroma into the rice while the rice cooks. Nothing shall come to waste for these mushrooms 😛
hat is funny right after you mentioned the prices i thought of truffles and you brought them up right after. I never hear of the mushrooms but would love now to try them…if I see them on sale, somewhere?
I always get a new learning when I stop by here. So many interesting new things about Japanese cuisine beyond sushi or sashimi haha.
Lovely presentation and stunning pictures Nami. You are a great wonder!
Malou
Simple dishes are ususally the nicest aren’t they and mushrooms, of any kind, take the crown for me. Your recipes are delicious!
I love simple dishes like this, thanks for sharing Nami! 🙂
This dish is beautiful. I can’t believe there are mushrooms in the world that are so expensive. What a great find at the market for you!
I’ve never had this mushroom, BUT I’ve never met a mushroom I didn’t like so I am pretty sure I would love this rice! HUGS! 😀
Those mushrooms are so pretty! I can imagine how tasty and comforting this must be!
This is such an amazing looking recipe! If you love mushrooms then please check out my recipe for mushroom risotto on my blog: http://bit.ly/mushroomrisotto
Thanks!
I never know this kind of mushrooms until i stumble at your blog, thank you.
such a pretty dish you have for your homecooking 🙂
I heard this mushroom before when I was watching Iron Chef and it was said very expensive. I wonder how it tastes.
I picked up some matsutake mushrooms the other day at Nijiya and followed your gohan recipe and it was absolutely lovely! Loved the aroma as well as the taste =) Looking forward to more autumn recipes, Nami. Thanks for sharing.
Hi Janice! Thank you so much for trying this recipe and I’m really glad it went well. I hope I can squeeze in some fall recipes before winter comes. =P
Truffles are mushrooms! And they share the same habit as matsutake. They have obligate mutualistic symbiosis with tree roots both the fungus and trees benefit, it is called mycorrhizae.
Also, these mushrooms can not be grown and thus all are harvested wild.
Thank you so much for sharing the information, Connor! 🙂
this sucks, i don’t live near any asian stores or any place were you can get dashi and tofu or mirin and the other things. it would help if you would mention subs,
Hi Mrs. Lollipop! Actually dashi is the key ingredient for this recipe and it’s something you can’t really replace with. You can use chicken broth if you like, for example, but it’s COMPLETELY different dish (not Japanese style rice dish). With dashi, you can use other kind of mushrooms, or other ingredients to make this dish, instead of this special mushroom. Hope that helps.
I found matsutake at Berkeley Bowl for $17.95 a pound. I considered this a “bargain,” So I’m making matsutake gohan today for my mother.
Hi Michele! Hope you enjoyed making matsutake gohan with your mom. Fall is a wonderful season with all the delicious ingredients. 🙂
Hi Nami! Thank you for your wonderful and informative blog. You make it easy to make delicious Japanese recipes at home!
I found dried Matsutake and want to know how I can use them to replace the fresh Matsutake for this Gohan recipe? I want to serve it with a side of grilled salmon, is that a good match?
Hi Britt! Thank you for reading my blog, and I’m so happy to hear you think my blog helps you in the kitchen cooking Japanese food at home. 🙂
Dried matsutake is always more flavorful (just like dried shiitake has more fragrance and flavor). So reduce the amount by half. I think it’s a great match and thinking of it make me drool. 🙂 Hope you enjoy the dish!
I made this tonight and it was delicious, but hey! I got all over the place when I realise that 300ml of dashi is way too little for 3 rice cooker cups, I guess this amount of dashi stock is enough for only 2 cups of rice, am I right? I mean, someone could get upset at the end of cooking..not me, but someone else. Haha, thank you for the recipe anyway.
Hi Makichi! I was in shock!! I kind of know what might have happened (a human error behind the scene)… It’s been fixed. Thank you so much for letting me know!