Matsutake (from Weee) Touban-yaki 松茸の陶盤焼き

In past years we have gotten fresh California chestnuts 栗 and matsutake 松茸 mushrooms to celebrate the tastes of autumn.  But trying to get these items from various sources was a bit of a hassle and several times the quality of the items left a lot to be desired. So this year we sort gave up on enjoying these delicacies. Then we discovered that Weee had fresh matsutake. I was not sure of the “grade” of this matsutake or place it originated (I assumed somewhere in North America). The amount of just right (8oz or 226grams). We used to get 1lb which was a bit too much for us to finish before it went bad. Knowing that Weee’s grocery quality is quite good, we decided to get it. It turned out this was better than what we had been getting before. We had this fresh matustake grilled on “tou-ban” 陶盤 or shallow earthen ware disk with half dome lid. I also added ginko nuts to complete the autumnal theme (picture #1). We really like this and the quality was excellent.

This is how it came (picture #2). It is from “Pacific Northwest” (assume to be Oregon and Washington states).

Upon opening, this is so-called “grade 1-2”.  Caps are not open or very slightly open and compared to ones we used to get the surface is not all dried out and much cleaner.

These matsutake could be cleaned just using a wet paper towel (picture #4). In the past, I had to use a knife to removed the surface to clean it since dirt was embedded and surface was very dry. So this is much better. The cut surface was clean with no “worm holes”.

We wanted to have this in the simplest way and decided to “tou-ban” grill. We had this served with a “spritz” of Meyer lemon juice. The matsutake had its usual subtle but distinctive smell and the texture was better than others we had before. This was quite a treat. Weee came through again!