Used to steam the pine mushrooms rice and clay bottles! Does the flavor and aroma differ by region of manufacture? Storage method and cooking point

Used to steam the pine mushrooms rice and clay bottles! Does the flavor and aroma differ by region of manufacture? Storage method and cooking point[Hướng dẫn về rau]

Matsutake has been eaten for a long time

Matsutake

Matsutake is considered the representative of the mushroom. The unique fragrance and texture are so appreciated that it is said that “Matsutake is fragrant, shimeji flavored”, and it is completely indispensable in Japanese cuisine. Matsutake has a long history, and it is speculated that in Japan, the songs about mushrooms, believed to be Matsutake, were left in “Manyoshu” and can be eaten before the Nara period.

Since a living red pine tree is essential for the growth of bamboo, artificial planting technology has not been established. Therefore, domestic products are particularly valuable and very expensive. On the other hand, imported products with low unit prices are increasing year by year and are the main distribution trend. Overseas, it is widely distributed in East Asia, etc., and more than 70% of imported products are made in China. It will be available from around July.

How to distinguish delicious and fresh Matsutake

Fresh Matsutake has a short, round and firm shaft. The stark contrast between brown and white is also proof of the fresh Matsutake. Choose one with a non-dry surface.

Matsutake Nutrition

Matsutake

Matsutake contains fiber and vitamin D, which are rarely found in vegetables. In addition, it also contains Matsutakeol, which is an ingredient in Matsutake’s fragrance. Matsutakeol is believed to have an effect on appetite, especially in apricot.

Season and season Matsutake

Domestic matsutake is available from October to November. About a third of the production area is from Nagano. Imported products are a bit earlier than domestic products, and will start appearing around July.

How to save Matsutake

To preserve Matsutake, dampen it, wrap it in tightly rolled newspaper and then place it in the refrigerator vegetable compartment. The fresher, the more fragrant, so remember to eat soon. As the days pass, it dries up and loses its fragrance and flavor. When you receive Matsutake, try to eat it as soon as possible.

Prepare Matsutake

Matsutake

Do not wash Matsutake

Wipe off dirt with a wet cloth. Wipe from the middle out, and the shaft from bottom to top.

Drop the stone

I will scrape the stoned at the base with a kitchen knife.

If the shaft comes off

If you touch it and the shaft comes off, there may be an internal fault. In that case, you can get rid of the insect by soaking the shaft in salt water.

A point that makes Matsutake delicious

Matsutake

What is the difference between domestic and imported products?

Both domestic and imported Matsutake products are the same. However, there are different species with different trees that grow in some areas. Matsutake in Japan, China, and Korea usually grows on red pine trees, but the trees in North America and Europe are botanical differently and grow in forests like Lebanese cedar. In addition, some Chinese products grow in oak forests. Although the taste is slightly different, the DNA and aroma components are almost the same.

Matsutake has a pale taste

To fully enjoy the aroma and flavor of Matsutake, you can make lighter processing.

Matsutake with an open umbrella is premium!

The airy Matsutake is a premium product, has an elegant scent and a rich flavor. It is used in high-end Japanese restaurants while still retaining an appearance.

Matsutake with an open umbrella

It is said that Matsutake, with open umbrellas and thick shaft, emits a strong aroma and has a rich flavor. You can fully enjoy the taste of Matsutake even with a small amount.

Can Matsutake be frozen?

Matsutake can also be wrapped and frozen. However, the distinctive flavor and aroma are lost. If frozen, thaw in half when cooking.

Matsutake imported

Imported matsutake is attractive at an affordable price. There may be differences in the aroma and flavor of the products in the country, but you can feel the arrival of autumn. Actively use it to cook gohan and tempura.

Types of Matsutake

Matsutake

Made in China

The appearance of Chinese bamboo pine is not too different from domestic bamboo, but is characterized by a bit soft. It will peak around September.

Made in Canada and USA

The peak in October is from Canada and the United States. It is round in shape and has a strong aroma when alive, but it becomes thinner when heated.

Made in Turkey

Turkey’s production peaked in November. Overall, it is small, its flavor and aroma tend to be lighter than domestic products.

Matsutake is a representative of premium ingredients that everyone knows, but imported products have been on the market in recent years at low prices. If you feel autumn is coming, why aren’t you comfortable incorporating it into your dining table?

references:


Used to steam the pine mushrooms rice and clay bottles! Does the flavor and aroma differ by region of manufacture? Storage method and cooking point[Hướng dẫn về rau]

Matsutake has been eaten for a long time

Matsutake

Matsutake is considered the representative of the mushroom. The unique fragrance and texture are so appreciated that it is said that “Matsutake is fragrant, shimeji flavored”, and it is completely indispensable in Japanese cuisine. Matsutake has a long history, and it is speculated that in Japan, the songs about mushrooms, believed to be Matsutake, were left in “Manyoshu” and can be eaten before the Nara period.

Since a living red pine tree is essential for the growth of bamboo, artificial planting technology has not been established. Therefore, domestic products are particularly valuable and very expensive. On the other hand, imported products with low unit prices are increasing year by year and are the main distribution trend. Overseas, it is widely distributed in East Asia, etc., and more than 70% of imported products are made in China. It will be available from around July.

How to distinguish delicious and fresh Matsutake

Fresh Matsutake has a short, round and firm shaft. The stark contrast between brown and white is also proof of the fresh Matsutake. Choose one with a non-dry surface.

Matsutake Nutrition

Matsutake

Matsutake contains fiber and vitamin D, which are rarely found in vegetables. In addition, it also contains Matsutakeol, which is an ingredient in Matsutake’s fragrance. Matsutakeol is believed to have an effect on appetite, especially in apricot.

Season and season Matsutake

Domestic matsutake is available from October to November. About a third of the production area is from Nagano. Imported products are a bit earlier than domestic products, and will start appearing around July.

How to save Matsutake

To preserve Matsutake, dampen it, wrap it in tightly rolled newspaper and then place it in the refrigerator vegetable compartment. The fresher, the more fragrant, so remember to eat soon. As the days pass, it dries up and loses its fragrance and flavor. When you receive Matsutake, try to eat it as soon as possible.

Prepare Matsutake

Matsutake

Do not wash Matsutake

Wipe off dirt with a wet cloth. Wipe from the middle out, and the shaft from bottom to top.

Drop the stone

I will scrape the stoned at the base with a kitchen knife.

If the shaft comes off

If you touch it and the shaft comes off, there may be an internal fault. In that case, you can get rid of the insect by soaking the shaft in salt water.

A point that makes Matsutake delicious

Matsutake

What is the difference between domestic and imported products?

Both domestic and imported Matsutake products are the same. However, there are different species with different trees that grow in some areas. Matsutake in Japan, China, and Korea usually grows on red pine trees, but the trees in North America and Europe are botanical differently and grow in forests like Lebanese cedar. In addition, some Chinese products grow in oak forests. Although the taste is slightly different, the DNA and aroma components are almost the same.

Matsutake has a pale taste

To fully enjoy the aroma and flavor of Matsutake, you can make lighter processing.

Matsutake with an open umbrella is premium!

The airy Matsutake is a premium product, has an elegant scent and a rich flavor. It is used in high-end Japanese restaurants while still retaining an appearance.

Matsutake with an open umbrella

It is said that Matsutake, with open umbrellas and thick shaft, emits a strong aroma and has a rich flavor. You can fully enjoy the taste of Matsutake even with a small amount.

Can Matsutake be frozen?

Matsutake can also be wrapped and frozen. However, the distinctive flavor and aroma are lost. If frozen, thaw in half when cooking.

Matsutake imported

Imported matsutake is attractive at an affordable price. There may be differences in the aroma and flavor of the products in the country, but you can feel the arrival of autumn. Actively use it to cook gohan and tempura.

Types of Matsutake

Matsutake

Made in China

The appearance of Chinese bamboo pine is not too different from domestic bamboo, but is characterized by a bit soft. It will peak around September.

Made in Canada and USA

The peak in October is from Canada and the United States. It is round in shape and has a strong aroma when alive, but it becomes thinner when heated.

Made in Turkey

Turkey’s production peaked in November. Overall, it is small, its flavor and aroma tend to be lighter than domestic products.

Matsutake is a representative of premium ingredients that everyone knows, but imported products have been on the market in recent years at low prices. If you feel autumn is coming, why aren’t you comfortable incorporating it into your dining table?

references: