Dried Matsutake Mushroom (Song Rong Gan)
日本の秋の味覚が一年中！？雲南省の「香る山の神」
Description
The premium autumn mushroom Japanese are fanatic about, sliced and sun-dried rock-hard. China's mushroom holy land, Yunnan Province (Shangri-La region etc.), is the global producing area. Drying condenses the unique Matsutake aroma unbelievably; rehydrating for soup or stir-fry dominates the room with Matsutake scent.
Classification: Premium Ingredient, Ingredient, Dry Goods, Song Rong, Matsutake, Yunnan Cuisine, For Soup, Stir-fry, Aromatic
Shops selling Dried Matsutake Mushroom (Song Rong Gan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Matsutake mushroom(Dried)
Instructions
- [Typical Uses]
- [Song Rong Dun Ji Tang (Matsutake & Chicken Premium Soup)]: Simmer rehydrated dried Matsutake, soaking liquid and all, in a claypot with a whole chicken. A premium Yunnan soup fusing Matsutake aroma and chicken fat.
- [Song Rong Chao Rou]: Wok-fry rehydrated Matsutake with pork, butter/garlic on high (stronger aroma than raw Matsutake).
Learn more Substitutes, pairings, tips
Key spices
Intense pine resin and earthy aroma like raw Matsutake condensed 10x、and strong amino acid umami
Substitutes at Japanese supermarkets
(Aroma irreplaceable. Fake with King Oyster and 'Matsutake soup instant powder')
Pairing
Whole Chicken Soup / Pork Stir-fry / Butter (Western style)
Trivia
The soaking liquid is 'the pure essence of Matsutake aroma'; NEVER discard it, use every last drop as water for soup or mixed rice.
Eating tips & etiquette
Most JP Matsutake is imported from China, but its value skyrocketed among wealthy Chinese too, making it hugely popular as a premium ingredient. Dry goods are available year-round, characterized by yielding far stronger broth than raw Matsutake.
Allergen
None