Matsutake mushrooms, often steamed with rice in earthenware pots, remain a traditional autumn food in Japan. However, domestic production has continued to fall, leading to growing dependence on imports.
Data from the Ministry of Agriculture, Forestry, and Fisheries shows that Japan's annual matsutake production peaked in 1941 at 12,000 tons before dropping to 3,500 tons by 1960. The decline is attributed to the loss of satoyama, rural areas bordering forests and farmland, along with pest damage and a shortage of younger workers entering the sector.
In recent years, domestic harvests have remained below 100 tons, except for a yield of 140 tons in 2010. Production dropped to 14 tons in 2019 and is estimated at 45 tons in 2024. The main producing regions are Nagano and Iwate Prefectures.
Currently, imported matsutake mushrooms make up more than 90% of the total supply in Japan. China provides over 60% of these imports, with additional volumes sourced from the United States and Canada.
Because cultivation techniques have yet to be developed, matsutake mushrooms are still collected in the wild. This scarcity keeps prices high during the autumn season. Domestically grown matsutake are priced between US$33 and US$66 per 100 grams, while imported mushrooms typically sell for US$6.60 to US$20 per 100 grams.
Source: Nippon
