Matsutake | |
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Matsutake | |
Scientific classification ![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Agaricales |
Family: | Tricholomataceae |
Genus: | Tricholoma |
Species: | T. matsutake
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Binomial name | |
Tricholoma matsutake | |
Synonyms | |
Tricholoma matsutake | |
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![]() | Gills on hymenium |
![]() | Cap is convex |
![]() | Hymenium is adnexed |
![]() | Stipe has a ring |
![]() | Spore print is white |
![]() | Ecology is mycorrhizal |
![]() | Edibility is choice |
Matsutake | |||||
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Japanese name | |||||
Kanji | 松茸 | ||||
Hiragana | まつたけ | ||||
Katakana | マツタケ | ||||
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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]