Rice Cooked with MATSUTAKE or Pine Mushroom 　　　(Matsutake Gohan)
3 cup rice (kome)
2 matsutake or pine mushroom, middle size
1 sheet dried kelp, 10cm * 10cm (dashi kobu)
	3 tbsp soy sauce (shouyu)
	a pinch salt (shio)
	3 tbsp sake
1. Beforhand wash rice and soak in 3 cups water with kelp for 1 hour. 2. Wipe the matsutake with the damp dish towel. Chip the top of matsutake's stem. Cut the stem into 3cm long and split into eatable size. Cut and split the cap too. 3. Take the kelp out. Place the rice and water to the rice cooker, add matsutake, soy sauce, salt and sake, and heat on. Serves 4