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Matsutake Mushroom Rice

Matsutake Gohan

Autumn's seasonal treat


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)


4 - 5


  • 2 rice-cups (360 ml) short grain rice, rinsed and drained
  • 1 1/3 cups (320 ml) dashi stock
  • 2 tablespoons sake
  • 2 tablespoons light color soy sauce ("usukuchi shoyu")
  • 1/4 teaspoon sea salt
  • 6 oz (180 g) matsutake mushrooms, cleaned (*) and thinly sliced
    *To clean matsutake, use a damp paper towel to wipe off the dust. Shave off the very thin layer of the hard 3 oz (100 g) cooked gingko nuts ("ginnan"), optional
  • some chopped mitsuba herb
  • some yuzu zest


  1. In "Kamado-san", combine the rinsed rice, sake, soy sauce, salt, and dashi stock. Let the rice soak in liquid for 20 minutes.
  2. Spread the matsutake mushrooms evenly over the rice. Add the gingko nuts.
    Matsutake mushrooms are sliced.
  3. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
  4. Turn off the heat and let it stand for 20 minutes.
  5. Uncover and gently toss the rice with a rice paddle. Garnish with some chopped mitsuba and yuzu zest to serve.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
  • 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
  • 1 cup = 240 ml1
  • inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml