Matsutake (Pine Mushroom)
松茸 (松茸)
Pourquoi sourcer au Japon
Iwate and Nagano matsutake commands per-kg pricing of $300-$2,000; Japan-domestic harvest carries cultural prestige no other origin matches.
Spec clé
Characteristic 1-octen-3-ol and matsutake-ol aroma; volatile profile lost in 5-10 days post-harvest; cultivation-resistant.
Produit fini typique
Premium fresh-fruit kaiseki ingredient, gift-economy retail, dobin-mushi soup retail.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 0.1–1 kg fresh; specialty allocation
- Délai typique
- 1–3 weeks (in season)
- Régions d'origine
- Iwate, Nagano, Hyogo (limited)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- September – October (peak)
- Statut réglementaire au Japon
- Food product; wild-forage; phytosanitary for fresh
- Nom japonais
- 松茸
- Romaji
- 松茸
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; wild-forage; phytosanitary for fresh |
|---|---|
| Union européenne | Food import; phytosanitary certificate required |
| États-Unis | GRAS; FDA Prior Notice; phytosanitary |
| Chine | GACC; phytosanitary |