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Matsutake Gohan is essentially mushrooms and rice. Fall is wild mushroom season and one of the most anticipated mushroom is the Matsutake, which only lasts for a few weeks. The strong flavored mushrooms have an eathly flavor that has a slight hint of cedar. Matsutake, like both porcini and truffles, are difficult to cultivate so must be foraged and picked by hand. Revered in Japan, these mushrooms can run several hundred dollars per pound, however they are fairly abundant in the Pacific Northwest and only about $100 per pound in the U.S.
Matsutake Gohan exemplifies Japanese cuisine as its simplicity highlights the sublet depth of complex flavors in such a humble dish. In addition to the mushrooms, the dish uses Konbu Dashi, a seaweed broth, to further add flavor to the dish. Lastly, the dish is garnished with Mitsuba, an herb that is similar to cilantro with a fresh woody taste.
Time to Cook: 30 min.
Cook by Day: Saturday
Items included (serves 2)
Matsutake Mushrooms (1.5 oz. Per serving)
Konbu Dashi (seaweed broth)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items