Matsutake Mushroom: Rare Luxury for Gourmet Cuisine

Matsutake, or tricholoma matsutake, is a highly prized and rare mushroom. It has a brown cap and a white stem, with a dense texture and a unique, strong pine - like aroma. Native to regions such as Yunnan (Shangri - La) and Sichuan in China, as well as Japan and North Korea, matsutake is extremely difficult to cultivate artificially due to its high environmental requirements. Nutritionally, it contains matsutake alcohol, polysaccharides, and amino acids, and is considered a precious tonic. In cuisine, it is used in high - end dishes, such as eaten raw as sashimi (freshly sliced), grilled with butter, or used to make soups, like matsutake and chicken soup. DETAN Mushroom's ONE - TOUCH system, which emphasizes quality from picking to packaging, could potentially ensure the freshness and quality of matsutake products, if available, reaching its global customers through its well - established supply chain network across multiple regions in China and beyond.