Matsutake-Konbu

　‘Toba Ume Grocery Shop’ remains a greengrocer that embodies the spirit of Kyoto. With the arrival of September, Matsutake-Konbu has taken the place of chirimen sansho (dried baby sardines with sansho pepper) on the shop shelves.

　This dish is made by slowly simmering matsutake mushrooms and kelp in dashi stock, soya sauce, mirin, sake and sugar. It is the perfect accompaniment to plain white rice and is sure to whet your appetite.

　It is said that Matsutake-Kombu originated in Arima Onsen, Hyogo Prefecture, where local matsutake mushrooms were combined with kombu from Hokkaido—transported to the Kansai region by Kitamae ships—to entertain visitors to the hot springs. It has now become a hallmark of autumn in the Kansai region.