{"id":22849,"date":"2020-09-19T15:00:09","date_gmt":"2020-09-19T06:00:09","guid":{"rendered":"https:\/\/www.theguardian.com\/world\/2020\/sep\/19\/japan-matsutake-mushroom-under-threat"},"modified":"2020-09-19T15:00:09","modified_gmt":"2020-09-19T06:00:09","slug":"japans-beloved-matsutake-mushroom-under-threat","status":"publish","type":"post","link":"https:\/\/eastasianews.net\/wp\/?p=22849","title":{"rendered":"Japan&#8217;s beloved matsutake mushroom under threat"},"content":{"rendered":"<p>For diners with money to spare it is the taste of autumn but decline of red pine forests has left it with a precarious future<\/p>\n<p>In a country that prides itself on its seasonal cuisine, few ingredients generate as much anticipation in Japan as the delicate, unmistakably autumnal flavours of the <em><a href=\"https:\/\/www.theguardian.com\/travel\/2016\/mar\/12\/japanese-chefs-food-book-matt-goulding\">matsutake<\/a><\/em> mushroom.<\/p>\n<p>As the humidity of summer gives way to cooler days, it will soon appear on special display in supermarkets; upmarket <em>ryotei<\/em> restaurants will present delicate slivers in clear soups, or steamed with gently seasoned rice.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/world\/2020\/sep\/19\/japan-matsutake-mushroom-under-threat\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For diners with money to spare it is the taste of autumn but decline of red pine forests has left it with a precarious futureIn a country that prides itself on its seasonal cuisine, few ingredients generate as much anticipation in Japan as the delicate&#8230;<\/p>\n","protected":false},"author":151,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[41,456,311,88,42],"tags":[],"class_list":["post-22849","post","type-post","status-publish","format-standard","hentry","category-asia-pacific","category-conservation","category-food","category-japan","category-world-news"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/22849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/users\/151"}],"replies":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22849"}],"version-history":[{"count":1,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/22849\/revisions"}],"predecessor-version":[{"id":22850,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/22849\/revisions\/22850"}],"wp:attachment":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}