Premium Matsutake

In early autumn, early matsutake protrude from the mud and give off an intense smell. They are difficult to find and are the superior grade of matsutake.

Picking Matsutake

Once the matsutake protrude from the ground and open their umbrellas, a lot of the aroma and flavour are lost and they fall sharply in value. Therefore, they are collected when they are just appearing. Workers need to use their powers of observation and their experience. At present, Japanese domestically produced pine mushrooms are almost all collected by humans and are more precious for this reason.

How Long Do Matsutake Keep?

They can be stored for about two days at room temperature or between four days and a week chilled.

Friendly remind:

The amino acid in old matsutake will turn into a toxic substance, and can cause diarrhea and vomiting if eaten.

Japanese Matsuatke Mushroom

Japanese matsutake mushrooms are very rare as they only grow naturally in forests under ample sunlight and cannot be cultivated on a commercial scale. Matsutake mushrooms grow under trees, which gives them aunique refreshing aroma. They are also highly nutritious and contain more vitamin C and vitamin B1 than most fruits and vegetables, and more vitamin B2 than meat.

You can try grilling, steaming, cooking with soup or rice, or making tempura with matsutake mushrooms, all of which are great ways to express their coveted flavour and texture.

French Bruno Calegari Paris Pink and White Mushrooms

Dating back to the 18th century, Bruno Galegari Farm produces mushrooms in a traditional way in more than 15 hectares of underground galleries. Well sheltered by the darkness and humidity of the cellars, the mushrooms are not affected by weather conditions and can retain their purest flavours. The mushrooms are strictly hand-selected by experts at the farm to ensure freshness and the best quality. No extra water is needed to cook them, and they have a firm yet bouncy texture.

Japanese Gorojima Kintoki Sweet Potato

French Chestnut

Chestnuts are very presentative of the French autumn, with the locals referring to autumn as “the season for chestnuts” (or la saison de la châtaigne). French chestnuts are large, sweet, has a light crunch, and can retain its sweetness even after cooking.

Yamamori Seasoned Matsutake Mix For Rice

Includes matsutake mushrooms, bamboo shoots, daikon radish, oyster mushrooms, konjac and more, and comes with a special sauce made with flying fish. Simply add to rice in a rice cooker to rice for a mouthwatering kamameshi dish.

Unzenkinoko Youyou Noodle (with Mushroom)

Unzenkinoko Honten, located in Shimabara Peninsula, Kyushu, is one of the most famous mushroom cultivation factories in Japan. It uses water from Mount Unzen volcano, and has strict standards when it comes to light and humidity, providing local residents with fresh mushrooms every day. Its Youyou noodles come with mixed mushroom toppings, and takes only three minutes of submerging in hot water to create an easy, tasty meal.

Kinkoushiitake Yanagi Matsutake Mushroom Mix Snack

With the aim of providing healthy, safe and delicious snacks, Kinkoshiitake hopes to bring good health to everyone through Japanese mushrooms. This newly popular snack is made from yanagi matsutake mushrooms from Tottori prefecture, so you can enjoy the original taste of matsutake mushrooms on the go.

Asuzac Shinshu Shimeji Mushroom Japanese Style Soup

Made from Shinshu Shimeji Mushrooms; simply pour hot water over to dissolve it for a tasty mushroom soup. You can also add Japanese-style rice cakes or rice for a hearty dish!

Sauteed Mushroom with Cream Sauce

Sauteed French Bruno Calegari white mushroom with creamy cheese sauce.

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Autumn Salad

Using Japanese pumpkin and sweet potato with maple syrup.

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SUPER SWEETS GALLERY Chestnut Cake 12cm

Using French chestnut paste in the mousse,matched with cassis sauce and chestnut cake . Taste is rich and creamy.

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