From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| Rice | 3 cups |
| Matsutake | 100 g |
| Seasonings and liquids | |
| Seasoning: light soy sauce | 3 tablespoons |
| Seasoning: sake | 1 tablespoon |
In the Nantan area, including Nantan City, and in Ayabe and Fukuchiyama in the Chutan area, a lot of matsutake is produced. Sold as “Tanba matsutake,” it is known for its fine aroma and firm, springy bite. It is said that right after harvest, a car loaded with Tanba matsutake is filled with its strong aroma.
Matsutake is also produced in the Yamashiro area in the south of the prefecture and sold as “Yamashiro matsutake,” said to be as good in taste and flavor as Tanba matsutake.
Before the war, Kyoto’s matsutake harvest was more than 1,200 tonnes a year. In recent years it has fallen to a few tonnes.
One reason is the change in lifestyle during the period of high economic growth. As electricity, oil and propane came into use, pine branches and needles were no longer used as fuel, and more pine forests were left alone. Matsutake likes dry, poor soil, so it has trouble growing in pine forests overgrown with other trees and grass. Pine wilt damage has also killed many pines.
Matsutake cannot be grown artificially even today, so people have to look after the mountains and pine forests to give it a place to grow.
Matsutake is in season from September to early November. As it grows, it is called “koro” when young, then “wan” and “hiraki.” For matsutake-gohan, the strongly scented “hiraki” is considered best.
Matsutake dishes are eaten mainly in restaurants, but homes near the growing areas sometimes make them.
Matsutake is sliced thin, cooked with rice in kombu stock, and served. A little mitsuba on top makes it look good.
Kyoto Prefecture works with producers on the motto “from matsutake we pick, to matsutake we make,” caring for pine forests so that matsutake can grow more easily.
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