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Matsutake Mushroom Rice

By Mitsuwa Marketplace on 01/24/2014

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Ingredients: For 4 servings
2 Matsutake
3 cups Rice
4"×4" Konbu Kelp
3 cups Water
2 tbsp. Soy Sauce
1.5 tbsp. Mirin
4 tbsp. Sake
1 tbsp. Salt


1. Put kelp into a 3 cups of water. Rinse rice and drain in a colander and set a side for 30 minutes.
2. Do not wash matsutake. Trim off the bottom of the mushroom stem and clean the mushroom thoroughly with paper towel. Then slice lengthwise thinly.
3. Put rice in a rice cooker and add soy sauce, sake, mirin, salt, then add (step 1.) water until 3 cups for white rice.
4. Add matsutake mushroom on top of the rice and start cooking.
5. When the rice is cooked, mix gently, then enjoy!

Comments (4)

From: lizzie Thursday July 10th, 2014 at 10:45 PM

what happened to the kelp? why did I put it in cold water, and what do I do with it now?

From: Mitsuwa Marketplace Friday July 18th, 2014 at 01:09 PM

Hello lizzie,
We revised the recipe about kelp.
Please use this kelp soup when you cook rice. You may discard this kelp.

From: lizzie Thursday July 10th, 2014 at 10:47 PM

…also, what does 4×4 kelp mean? (thank you)

From: Mitsuwa Marketplace Friday July 18th, 2014 at 01:10 PM

Hello lizzie,
It means 4″ x 4″ kelp.