This is my absolute favorite fall dish. Matsutake are wild pine mushrooms and have a very distinctive flavor, aroma, and texture. Growing up in the Pacific Northwest, we picked, received, and passed along boxes of matsutake mushrooms from the end of September until the frosts in November. In Japan, it's not uncommon to see matsutake mushrooms going for $75 or more per pound, although I understand the price has dropped a bit. There are lots of ways to eat these treasures, but this is my favorite. This is not the traditional way to cook Matsutake gohan, but it works pretty well. The rice kernels should be cooked through but not mushy. (NOTE: Make sure to get your mushrooms from a reliable and knowledgeable source. They look like another type of mushroom that is very very toxic.) Enjoy!