Matsutake (Pine Mushroom)
松茸 (松茸)
Por qué hacer sourcing en Japón
Iwate and Nagano matsutake commands per-kg pricing of $300-$2,000; Japan-domestic harvest carries cultural prestige no other origin matches.
Spec clave
Characteristic 1-octen-3-ol and matsutake-ol aroma; volatile profile lost in 5-10 days post-harvest; cultivation-resistant.
Producto final típico
Premium fresh-fruit kaiseki ingredient, gift-economy retail, dobin-mushi soup retail.
At a glance
- Proveedores listados
- —
- MOQ típico
- 0.1–1 kg fresh; specialty allocation
- Plazo típico
- 1–3 weeks (in season)
- Regiones de origen
- Iwate, Nagano, Hyogo (limited)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- September – October (peak)
- Estado regulatorio en Japón
- Food product; wild-forage; phytosanitary for fresh
- Nombre japonés
- 松茸
- Romaji
- 松茸
Sobre este ingrediente
Wild-foraged pine mushroom (Tricholoma matsutake) — Japan's most-prized mushroom, with characteristic spicy-aromatic profile difficult to replicate. Cultivation has not been commercialised despite decades of research; supply is wild-foraged and increasingly imported from Korea, China, Canada, and Mexico. Domestic Japanese harvest is in steady decline (climate / forestry pressure). Iwate and Nagano are the principal Japan-domestic origins. Used in matsutake-gohan, dobin-mushi soup, and grilled with sudachi. Distinct from existing mushroom entries.
Estado regulatorio
| Japón | Food product; wild-forage; phytosanitary for fresh |
|---|---|
| Unión Europea | Food import; phytosanitary certificate required |
| Estados Unidos | GRAS; FDA Prior Notice; phytosanitary |
| China | GACC; phytosanitary |