Matsutake is also called pine mushroom. It is usually found at the foot of pine tree, very expensive mushroom because of its rarity. Price varies depending on the area of production.
https://www.youtube.com/watch?v=F6QO3mzkiGc
Recently, my mom said worm-eaten ones sold at discounted prices are really good and affordable, so I tried them out. Yes! They are truly great. They are worth to try!!!
BTW, I usually get Matsutake at Takashimaya (高島屋) department store in Futakotamagawa (二子玉川) ;)
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Matsutake Clear Soup
Difficulty: Easy
Time: 40min
Number of servings: 2
Ingredients:
1 small Matsutake mushroom
Mochifu or Tofu
Mitsuba (Japanese wild parsley)
A
* 400ml water
* 10cm/4inch-square Kombu (kelp)
B
* 1 tbsp. Sake
* 1/2 tbsp. Mirin (sweet Sake)
* 1/2 tbsp. soy sauce (use light soy sauce if you have)
* 1/3 tsp. salt
Directions:
1. Clean Kombu with moistened towel. Soak in 400ml water for 30 minutes.
2. Clean Matsutake mushroom with moistened towel if necessary, shave the hard part of the stem if necessary, then slice.
3. Lightly hit the Mitsuba stem with the back of the knife to bring out the flavor. Then tie the stem into a knot.
4. Slice Mochifu or dice Tofu.
5. Put Kombu Dashi in the pot and bring to a boil. Turn down to medium and season with B. Add Mochifu and Matsutake, then simmer for 3 minutes. Add Mitsuba, stop the heat, and serve.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/11/blog-post_11.html
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