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Matsutake
| 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 | ||||
| |||||
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]
- ^ 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.
- ^ a b c "Tricholoma matsutake (S.Ito & S.Imai) Singer". www.gbif.org.
- ^ Ashkenazi, Michael; Jacob, Jeanne (2003). Food culture in Japan. Greenwood Publishing Group. p. 49. ISBN 978-0-313-32438-3.
- ^ "Play That Fungi Music". Archived from the original on May 17, 2010.
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