Matsutake mushrooms. That’s the king of Japanese mushroom. One of the few really strongly flavored.
With pine branches*.Matsu is the Japanese pine. The mushroom comes from the forest. It’s rare. Very expensive.
Imports from China (like here) or South Korea are cheaper. From North Korea… well, they don’t deliver, but I was told they made you a real bargain price.
But really, the nice and huge Japanese wild matsutake reach high prices.
*these branches are NOT matsu pine at all. LOL. Any green branch does the trick as decoration.
As the 2 have the same season, come from the same woods and tastes go well together, the matsutake are sold with sudachi lemons.
How to eat them ? There are so many possibilities.
A classic : teppan-yaki, grilled on hot-plate. They are served with sudachi lemons, of course.
When you have great ingredients, simpler is better. Well, for the broken bits and the stalks, you can make a little more elaborate cooking :
Matsutake kayaku gohan
Matsutake ponzu sauce.
for mizunasu aubergine