Matsutake

For the fictional character, see Matsutake Kaoru.

Matsutake
Matsutake
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Tricholomataceae
Genus: Tricholoma
Species:
T. matsutake
Binomial name
Tricholoma matsutake
(S.Ito & Imai) Singer (1943)[2]
Synonyms
  • Armillaria ponderosa Sacc. (1887)
  • Armillaria matsutake var. matsutake S.Ito & Imai (1925)
  • Armillaria matsutake var. formosana S.Ito & Imai (1931)[2]
  • Tricholoma nauseosum (A.Blytt) Kytov. (1989)[2]
Tricholoma matsutake
View the Mycomorphbox template that generates the following list
Gills on hymenium
Cap is convex
Hymenium is adnexed
Stipe has a ring
Spore print is white
Ecology is mycorrhizal
Edibility is choice
Matsutake
Japanese name
Kanji松茸
Hiraganaまつたけ
Katakanaマツタケ
Transcriptions
Romanizationmatsutake

Matsutake (Japanese: 松茸/マツタケ), Tricholoma matsutake, is a species of choice edible mycorrhizal mushroom that grows in Eurasia and North America. It is prized in Japanese cuisine for its distinct spicy-aromatic odor.[3][4]

  1. ^ Brandrud, Tor-Erik (2020). "Tricholoma matsutake". IUCN Red List of Threatened Species. 2020: e.T76267712A177054645. doi:10.2305/IUCN.UK.2020-3.RLTS.T76267712A177054645.en. Retrieved 19 November 2021.
  2. ^ a b c "Tricholoma matsutake (S.Ito & S.Imai) Singer". www.gbif.org.
  3. ^ Ashkenazi, Michael; Jacob, Jeanne (2003). Food culture in Japan. Greenwood Publishing Group. p. 49. ISBN 978-0-313-32438-3.
  4. ^ "Play That Fungi Music". Archived from the original on May 17, 2010.