Matsutake
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.
| Matsutake | |
|---|---|
| Matsutake | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Tricholomataceae |
| Genus: | Tricholoma |
| Species: | T. matsutake |
| Binomial name | |
| Tricholoma matsutake | |
| Synonyms | |
| Tricholoma matsutake | |
|---|---|
| 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 | ||||
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