Matsutake Mushrooms have enjoyed esteem in Japan for over one thousand years, consumed only by members of the Imperial Court as recently as the seventeenth century.

Despite their status as Matsutake’s longest-standing admirers, Japan’s own production of these mushrooms has sharply declined over the last several decades, largely due to the proliferation of the pine-killing nematode, Bursaphelenchus xylophilus. Though much Matsutake production elsewhere in the world makes its way to the Japanese market, we are thrilled to keep the finest domestically foraged examples here at home while their season lasts.

Care Notes:

Wild mushrooms should be kept in the refrigerator in a paper bag.
As a rule, clean the wild mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris.
Wild mushrooms will usually last about a week in the refrigerator, but are best consumed within the first three days.
If the wild mushrooms you receive are a little damp, allow them to air dry in the refrigerator.