“Monaka,” which consists of azuki bean paste sandwiched between thin crisp wafers, is one of the representative traditional Japanese sweets. Instead of azuki bean filling, this monaka has gelato made using matsutake, the highly-prized mushroom in Japan famed for its distinctive aroma. Located in Sera, Hiroshima Prefecture, Seranodaichi Co., Ltd. started selling matsutake mushrooms in 1943. Today, they continue to deliver fresh matsutake grown in Japan, which was the desire of the president’s mother who founded the company.
Matsutake has been loved by people as autumnal delicacy since antient times. Its distinctive aroma was even mentioned in “Manyoshu,” the oldest Japanese poetry anthology complied about 1,200 years ago. Today, matsutake mushroom dishes are served at high-end restaurants in Tokyo, Osaka, Kyoto and around Japan as an indispensable seasonal delight.
This product was developed in pursuit of the best balance between matsutake and milk so that you can “taste” its aroma through the nose. While only about 2% of the matsutake mushrooms currently available in Japan are grown domestically making them extremely rare, the company limits suppliers to one company so that the place of origin of the mushrooms can be identify. For the gelato, raw milk from a local contract dairy farm is used and no eggs are used in consideration of allergies.
The company also strives to contribute to society not only by offering its products but also by paying attention to the materials and packages. Focusing on environmental consciousness, excessive packaging is reduced while a white cloud dragon (“Unryu” in Japanese) is employed for the individual package to symbolize Japan.
Based on the belief that purchasing only domestic matsutake helps producers increase their income while also leading to better management of the mountains and protecting the forests, the company is committed to ensure that such cycle continues to benefit both people and the environment.