Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Matsutake!

jason

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I started very quietly offering local matsutake, or pine mushrooms, on YuzuMura.com last fall. This year, I’ve had a surprisingly large number of orders in spite of relatively minimal promotion, but the season has not been as prolific as in the last two years. I wonder if the scarcity is making people notice my site more, or if it just took a while to get an audience.

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This was from my first batch I got a couple of weeks ago, shipped just a day after they were picked… they were quite nice (although the photo was simultaneously overexposed and oversaturated). I wish I could have afforded to eat some of them… I did manage to score a deal on some slightly older ones, not pictured, which had lost a bit of moisture, and I turned them into a few simple dishes. I really wish I had spent the time to make dobin-mushi, which is still my favorite application of matsutake.

Matsutake are as eagerly anticipated by Japanese food lovers as truffles are to those fond of Italian and French cuisine. American and Canadian matsutake are whitish, whereas the extravagantly expensive Japanese ones (the kind that go for $300 for 6 small pieces in Tokyo department stores) are a much darker brown. However, the aroma is similar; in my experience, Japanese ones tend to have a more dramatic aroma and a milder flavor, whereas the North American variety, which is actually a different species as I recall, seems to have a milder aroma but a more intense flavor.

I actually had to raise the price a bit last week, unfortunately. Thanks to the low yields this year, the matsutake costs are close to double last year’s. Once I consider the cost of including 2–day or overnight shipping in the price, they’ve been fairly low-margin… Maybe the late season will change things if I’m lucky. Some of the local matsutake guys prefer the ones that come after the first freeze.