# Matsutake Rice ｜ Our Regional Cuisines

**Cuisine Name**: Matsutake Rice

**Region**: Our Regional Cuisines

## Main Lore Areas
Nantan Region, Chutan Region, Tango Region

## Main Ingredients Used
Tamba matsutake and rice

## History, Origin, and Related Events
Matsutake mushroom production thrives in the Nantan region's city of Nantan and the cities of Ayabe and Fukuchiyama in the Chutan region. These regions market their mushrooms as "Tamba matsutake," known for their fragrant aroma and elastic texture. The scent is particularly prized, and it's often said that a car filled with freshly harvested Tamba matsutake will be permeated with its rich fragrance. Matsutake is also produced in the Yamashiro region, in the southern part of Kyoto Prefecture, and is sold as "Yamashiro matsutake." Its taste and flavor are considered on par with Tamba matsutake.Before World War II, the prefecture's matsutake production exceeded 1200 tons per year. However, in recent years, this number has plummeted to just a few tons. A significant factor contributing to this decline is the lifestyle changes resulting from rapid economic growth. As the use of electricity, oil, and propane has increased, pine leaves and branches are no longer utilized as fuel. This leaves more pine forests untouched, creating an environment in which matsutake, preferring dry and arid soil, struggles to grow amidst various trees and weeds. Furthermore, recent insect damage to pine trees has caused many trees to die, further aggravating the decline in production. Even today, cultivating matsutake remains unfeasible. Maintaining mountains and pine forests to foster favorable growing conditions is still necessary. In response, a project to improve the matsutake environment was initiated across the prefecture in 1978 (Showa 53), involving measures such as the removal of mid-layer trees and humus. This is known as the "Kyoto method."Against this backdrop, kyoto's matsutake is highly valued as a premium ingredient. When the season arrives in the fall, it's served in ryotei and kappo restaurants in dishes like “matsutake rice”, “osumashi”, and “sukiyaki”.

## Opportunities and Times of Eating Habits
The matsutake season spans from September to early November. The mushrooms are referred to as "koro," "wan," or "hiraki" depending on their age, with "koro" being the youngest. For matsutake rice, the strongly aromatic "hiraki" is said to be the best. While matsutake dishes are mainly found in ryotei and kappo restaurants, they are also prepared in homes near the production areas.

## How to Eat
Thinly sliced matsutake is cooked with rice and kombu dashi before being eaten. Garnishing it with mitsuba makes for a visually appealing dish.

## Efforts for Preservation and Succession
As more and more pine forests are left untouched, matsutake production has declined sharply since before World War II. In Kyoto Prefecture, the slogan "From Picking Matsutake to Making Matsutake" has been adopted, and collaborative efforts with producers are being made to create an environment conducive to matsutake growth.

## Ingredients
- Rice: 3 cups
- Matsutake: 100g
- [A] Light soy sauce: 3 tablespoons
- [A] Sake: 1 tablespoon

## Recipe
1. 1. Wash the rice and leave in a strainer for about 30 minutes.
2. 2. Instead of washing the matsutake, wipe the surface with a damp, tightly wrung cloth. Sharpen the hard tip on the stem as you would a pencil. If there's dirt or insects, wash lightly in diluted saltwater.
3. 3. Place the rice, matsutake, and [A] ingredients in a rice cooker and cook, then allow it to steam.

## Provider Information
provider : Original source of the recipe: "Kyo gochisosama okasan no aji (Delicious treats from Kyoto - taste like mother's cooking)," Kyoto Prefectural Lifestyle Research Group Liaison Council.

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