Matsutake Mushroom Rice    Report A matsutake is a mushroom which can be taken all over the country. It begins to appear from the end of summer in northern countries, such as a northeast, goes south gradually, and goes down and goes to Kyushu. However, domestic matsutake became an existence far from the populace at large. These days, the product from a foreign country (China, Korean Peninsula, Canada) goes into a popular mouth occasionally. The Echizen district is also a place of production of matsutake. It seems that the "Wakasa matsutake" is called in Fukui. The lid was a plastic although the vessel was a ceramics. If it warms for 1 minute by microwave, the scent of matsutake will drift. The greens which rode upwards are the accents which may be hot. It cooks with matsutake, maitake mushrooms, and a burdock, and the balance of a lump material is good. This is good in it being unexpected. The slice of matsutake is a material about "base of rice steamed with vegetables." Generally, the direction which expects matsutake is wrong. Although it is usual, what do we do with this ceramics?   Japanese : Matsutake-Kamameshi Article name : Matsutake mushroom rice in a boiled pot Name : Boiled pot rice Raw materials : rice, food boiled and seasoned, chestnut candied fish, green peas, seasoning, emulsifier, antioxidant, PH regulator, acidulant, coloring agent, sorbit, bleach, save charges, spice Maker : Enso Tsuruga-shi, Fukui   / Top > Fukui   (C) Japanese Noted Foods 2007