The Chinese always say that a thing is valued if it is rare. This describes the value of Japanese Matsutake mushrooms.
The seasonal delicacy, which grows only in remote mountains of Japan, is hard to find and not easily plucked.
The mushroom is expensive, but Japanese consider tasting the Matsutake mushrooms a matter of honor, in the same way that people from China's Hong Kong Special Administrative Region value shark's fin. It has been a symbol of prosperity in the past 1,000 years.
The Matsutake served in a tea pot is an interesting creation of smart chefs.
The mushrooms, which look ordinary, are stewed with other delicacies such as shrimp and sliced fish.
The light soup is tasty. You can squeeze lemon juice into the teapot to add zing.
You should pour the soup carefully into a tiny cup from the exquisite steel teapot. You can eat the precious mushrooms that are left in the pot.
The Hanagatami Japanese Restaurant in the Portman Ritz-Carlton has prepared a set menu featuring seaweed jelly with Japanese vinegar, sea eel with Matsutake, three types of seasonal fish, sweet fish, boiled Matsutake with tofu and egg soup. Each person will spend 600 yuan (US$72) for this feast.
(Shanghai Star 08/08/2001)
