Outside of Japan, matsutake mushrooms (Tricholoma matsutake) are not as well known as other aromatic funghi.
Truffles (genus Tuber), prized for their heady funk, and the more delicate Porcini (Boletus edulis) delight us with their earthy aromas that express their habitat of deciduous woods.
The distinct aroma of matsutakes distills the essence of the pine forests in which they grow. Their name alone (matsu=pine, take=mushroom) tells their story.
matsutake ✢ pine-tahoon oil ✢ kefir
kabosu zest ✢ turmeric gari
Playing with Fire and Water 
Wow! I’m impressed that you still have access to fresh since they’re no longer available up here. It’s one of the mushrooms that’s highly prized because they make you “strong”.
I’ve usually only grilled whole ones (sliced went into soup), serving with salt and a little yuzu so I’m really curious as to how you came across this flavor pairing since I can understand everything except for the kefir.
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I’m glad you asked…. Kefir provides a richer acidity than citrus juice and being dairy, it’s a departure from traditional Japanese preparations. Essentially, the kefir/oil component is a broken milk mayonnaise.
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Okay, I understand now. So in essence you made a modernized variation of Kewpie with the kefir.
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Interesting. My buddy made pancakes with Kefir and claimed they were wonderful. Had some questions about Kefir on our site – would love to get your perspective!
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I’m in love with your blog. You have so much imagination. Inspiring.
I’ll be back again, and again.
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Sterling Sanchez
Really informative post.Much thanks again. Awesome.
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