Fresh Japanese Matsutake Mushrooms

Fresh Japanese matsutake mushrooms (Tricholoma matsutake) are one of Japan’s defining autumn ingredients. This ceremonial closed-cap selection is prized for its distinctive fragrance—pine woodland, warm spice and clean earth—and its dense, firm bite.

Matsutake are best prepared simply so their aroma remains the focus. Slice them lengthwise and grill or lightly sear, steam them in a delicate clear broth, add them to sukiyaki, or cook them with rice for classic matsutake gohan.

Ceremonial closed-cap matsutake

• Grade: Ceremonial closed-cap selection
• Distinctive aroma: Pine, warm spice and forest earth
• Firm texture: Dense flesh with a clean, satisfying bite
• Short season: A limited autumn ingredient traditionally associated with Japanese fall cuisine

Product details

• Origin: Japan
• Scientific name: Tricholoma matsutake
• Harvest: Wild and seasonal
• Pack size: 1 lb net weight
• Mushroom count: Varies naturally by size

Because matsutake are wild mushrooms, size, shape, color and natural surface markings vary from lot to lot. The photograph represents the character of the product rather than an exact mushroom count.

Storage and preparation

Refrigerate immediately after delivery. Keep the mushrooms dry and loosely wrapped in paper towel or breathable paper packaging. For the best aroma, use promptly—ideally within two days of receipt. Clean only when ready to cook: gently brush or wipe away forest debris with a lightly damp towel and trim the firm stem base.

Seasonal availability

Japanese matsutake have a short, weather-dependent autumn harvest and are offered in limited lots. Contact Truffle Cart for recurring restaurant, specialty-retail and distributor requirements.