Koutake Mushrooms
Estimated Inventory, lb : 0
Description/Taste
Koutake mushrooms are small to medium in size, depending on growing conditions, and have a funnel-like, depressed center with a curled cap and fleshy stem. The caps average 10 to 20 centimeters in diameter and are covered in textured, dark brown scales. These scales peel up from the mushroom’s light brown or tan surface, giving the caps a somewhat coarse texture. Koutake mushrooms are delicate, ripping or breaking along the cap's edges, and underneath the cap, the surface is enveloped in small grey-brown protrusions that resemble soft spines. The mushroom’s stem can grow to seven centimeters in length and is thicker at the base than toward the bottom of the cap. Koutake mushrooms have a spongy, dry feel when raw and become chewy, tender, and succulent after drying, processing, rehydrating, and cooking. The mushrooms have a mild, light aroma when raw, but their scent condenses and becomes aromatic and strong with earthy, musky, soy sauce-like nuances when dried. One of the distinct features of this variety is its bitter, astringent, and almost unpalatable flavor when raw. Koutake mushrooms are commonly dried and processed to lessen these bitter tastes before they are eaten. The mushrooms are rehydrated and cooked to develop an earthy, subtly bitter, savory, sweet, umami-like flavor.
Seasons/Availability
Koutake mushrooms are harvested in the fall, with a peak season from mid to late September.
Current Facts
Koutake mushrooms, botanically a part of the Sarcodon genus, are a rare Asian species belonging to the Bankeraceae family. The wild species is known for its flavor and aroma, especially when dried, and grows in clusters at the base of trees. Koutake mushrooms are challenging to find as they are often hidden by fallen leaves and other forest debris. The species also only forms fruiting bodies for approximately one week in each region, leading to very low yields. Koutake mushrooms must be harvested at the right size, age, and location for use as a premium culinary ingredient. The mushrooms are rarely sold fresh in markets and are sometimes written as Kotake and Koutouke. The species cannot be cultivated and is foraged in small quantities to be dried to extend the mushroom’s availability. Despite these challenging characteristics, Koutake mushrooms are a cherished seasonal delicacy in Japan and are sold in markets for their unusual color, texture, aroma, and flavor in cooked culinary dishes.
Nutritional Value
Koutake mushrooms have not been extensively studied for their nutritional properties. Mushrooms, in general, are a source of vitamins C and D to aid in immune health, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and fiber to stimulate the digestive tract. Mushrooms also provide phosphorus and calcium to support bones and teeth, magnesium to control nerve functions, potassium to replenish electrolytes and balance fluid levels within the body, and other nutrients, including zinc, folate, niacin, thiamine, and riboflavin.
Applications
Koutake mushrooms have a bitter and astringent flavor when raw and must be pre-processed before being incorporated into culinary preparations. Some sources note that the mushrooms may cause nausea or other unpleasant symptoms if eaten raw without processing. In Japan, the mushrooms are traditionally sun-dried, which helps to enhance their flavor and aroma. The mushrooms are also soaked in lukewarm water several times, discarding the water, to help extract and remove the bitterness. Once prepped, Koutake mushrooms are typically boiled or cooked in soy sauce. The mushrooms are also stir-fried, added to salads, grilled, or mixed into bowls. In Japan, Koutake mushrooms are famously incorporated into rice dishes, and variations of this dish are served for special occasions such as New Year’s or weddings. In the Tohoku region of Japan, a common phrase states, “New Year’s would not come without Koutake mushrooms,” meaning the foraged fungi are a treasured holiday ingredient to celebrate the season. Koutake mushrooms are also fried into tempura or added to chawanmushi, a steamed egg dish. Their musky scent can enhance the umami flavor in meat dishes, especially with ham, and young mushrooms can also add a sweet taste to clear soup. Koutake mushrooms are commonly mixed into porridges, added to dumpling fillings or incorporated into pasta and risotto dishes. The mushrooms pair well with radishes, snow pears, carrots, cucumbers, water chestnuts, green onions, ginger, garlic, tofu, fish, and meats such as poultry, beef, or pork. Whole, unwashed Koutake mushrooms will keep for a few days when stored in the refrigerator. The mushrooms are typically dried for extended use, storing them in a cool, dry, and dark location for several months to years.
Ethnic/Cultural Info
Koutake mushrooms are known by several names throughout Japan. It is rumored that the mushrooms were initially known as Kawatake, roughly translating to mean “skin or leather mushroom.” This name was given for the cap’s scaly surface, which was said to resemble the skin of an animal. Over time, Kawatake was thought to have been corrupted into Koutake, changing in meaning to “aromatic mushroom.” Koutake mushrooms are also regionally referred to as Bakuro-dake or “horse-eating mushroom.” Local lore claims many animals, including horses, enjoy the mushrooms, and the species is named Inohana, meaning “Insect mushroom,” Kumajiku or “bear skin mushroom,” and Shishitake or “lion mushroom.” Beyond their names, Koutake mushrooms are featured at a mushroom festival at the Yukawa Onsen in the Iwate Prefecture, Japan. The annual event is estimated to attract over ten thousand visitors for the two-day festival, and Koutake mushrooms are some of the most popular mushrooms sold at the celebration. The mushroom festival is typically held in the fall and hosts community-focused games, contests, and mushroom exhibitions.
Geography/History
Koutake mushrooms are believed to be native to East Asia and have been growing wild since ancient times. Much of the mushroom’s history is unknown, but some sources hypothesize that the fungi may have origins in China and were spread in the early ages to Japan and Korea. Koutake mushrooms appeared in Japanese cookbooks and encyclopedias during the Edo Period, spanning from 1603 to 1868 CE. They have also remained a wild species throughout history, establishing the mushrooms as a rare foraged good only available in limited quantities each year. Today, Koutake mushrooms thrive in forests filled with conifers such as red pine and broadleaf trees and are present in mountainous areas. The mushrooms are mainly found in the Iwate, Yamagata, Miyagi, Akita, Aomori, Fukushima, Nagano, Hiroshima, Tottori, and Yamaguchi Prefectures. When in season, Koutake mushrooms are occasionally found in local and select specialty markets in Japan. They are also sold in dried form through retailers and online platforms.
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