Food · Fermented foods

Matsutake (Pine Mushroom)

まつたけ (Matsutake)

Also known as: Matsutake, Pine mushroom, Tricholoma matsutake, 松茸

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At a glance

Category	Food
Japanese labeling name	まつたけ
Common Japanese notations	まつたけ, 松茸, マツタケ
Origin	Pine mushroom (Tricholoma matsutake); exclusively wild-foraged (cultivation has not been achieved despite decades of research); principal foraging regions Nagano (the volume domestic supplier), Iwate, Hyogo, Kyoto; significant imports from China, Korea, Canada, USA, Mexico, Bhutan; symbiotic with red pine tree roots
Typical functions	Ultra-premium autumn kaiseki signature — defining Japanese autumn cuisine, Matsutake-gohan (matsutake rice) — autumn seasonal household and gift category, Dobin-mushi (clear soup in earthenware pot) — kaiseki specialty, Premium gift retail — Tamba Matsutake (Hyogo/Kyoto), Iwate, Nagano are heritage areas
Regulatory status in Japan	Standard agricultural product labeling. Domestic vs imported origin disclosure essential — pricing differential is dramatic (Japan-domestic ¥30,000-¥100,000+/kg vs Chinese-imported ¥3,000-¥10,000/kg). 'Tamba Matsutake' (Hyogo/Kyoto Tamba) is a regional brand. Not a designated allergen.

Matsutake (まつたけ / 松茸) — pine mushroom (Tricholoma matsutake) — is Japan's most prestigious and expensive mushroom, exclusively wild-foraged (cultivation has not been achieved despite decades of research). The OEM positioning is exclusively ultra-premium autumn kaiseki and gift retail: as a defining ingredient of Japanese autumn cuisine (matsutake-gohan, dobin-mushi clear soup, grilled matsutake), and as premium gift retail (Tamba Matsutake from Hyogo/Kyoto Tamba is iconic). Critical OEM positioning: domestic Japan-foraged matsutake commands extreme premium (¥30,000-¥100,000+/kg) over Chinese, Korean, North American, and Bhutanese imports (¥3,000-¥10,000/kg). Origin transparency is essential — substituting imported as Japan-origin is serious consumer protection violation. Domestic supply has declined substantially due to forest changes affecting symbiotic red pine ecosystems.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Fresh whole matsutake (autumn brief season, September-November)
Frozen matsutake (extending availability)
Pre-cooked vacuum-pack matsutake (foodservice)
Tamba Matsutake premium gift retail

What it is

Tricholoma matsutake, symbiotic with red pine (akamatsu) roots. Cannot be cultivated.

Production: Wild-foraged. Domestic Nagano (volume), Iwate, Hyogo (Tamba Matsutake), Kyoto. Significant imports from China, Korea, Canada, USA, Mexico, Bhutan.

Typical uses in Japanese products

Matsutake-gohan — autumn rice dish.

Dobin-mushi — earthenware-pot clear soup.

Grilled matsutake (yaki-matsutake).

Premium kaiseki and gift retail (Tamba Matsutake heritage).

For OEM: domestic Japan-origin matsutake commands extreme premium. Imported supplies cost-positioned. Origin disclosure essential.

Regulatory classification in Japan

Standard food labeling. Domestic vs imported origin disclosure essential.

Tamba Matsutake regional brand established.

Not a designated allergen.

Regulatory classification in other markets

EU	Imported as matsutake / pine mushroom. Niche premium specialty.
USA	USA has its own Tricholoma magnivelare (American matsutake) industry.
China	China is major matsutake producer (Yunnan Tibet). Japan-origin Tamba positioned as ultra-premium.
Korea	Korea has its own song-i (송이) culture. Japan-origin Tamba positioned as ultra-premium.

Example products

Example finished products will be added after verification of origin (Japan-domestic premium / imported).

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Related ingredients

Shiitake

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

FAQ for OEM buyers

Q. What's the OEM pricing reality between Japan-domestic and imported matsutake?

The pricing differential is dramatic and reflects fundamental supply realities: (1) Japan-domestic Tamba Matsutake (Hyogo/Kyoto Tamba region) — top-grade specimens command ¥30,000-¥100,000+/kg at premium retail; mid-grade ¥10,000-¥30,000/kg. Annual domestic production has declined to approximately 30-50 tonnes (vs. historical 6,000+ tonnes in 1940s) due to red pine forest decline. (2) Japan-domestic Nagano, Iwate matsutake — ¥10,000-¥40,000/kg, the volume domestic supplier for premium retail. (3) Korean / Chinese (Yunnan, Tibet) imported — ¥3,000-¥15,000/kg, the volume cost-positioned supply. (4) Canadian / USA / Mexican / Bhutanese imported — ¥2,000-¥10,000/kg, value-positioning. For OEM: ultra-premium gift retail and kaiseki authentic positioning requires Japan-domestic origin (with Tamba/Nagano/Iwate verifiable documentation); cost-positioned matsutake-themed product applications use imported supply with appropriate origin transparency. Substituting Chinese-imported matsutake while marketing as 'Japanese matsutake' is serious consumer protection violation.

Sources · Last reviewed: 2026-04-28

Editorial — Japan matsutake supply economics reference
MAFF matsutake import statistics

References

MEXT Standard Tables of Food Composition — まつたけ
Editorial — Japan matsutake foraging and import market reference

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.