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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]
The mushroom's Japanese name shiitake is a compound word composed of shii (椎, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (茸, "mushroom"). [5] The specific epithet edodes is the Latin word for "edible". [6]
Flammulina filiformis, commonly called enoki mushroom, is a species of edible agaric (gilled mushroom) in the family Physalacriaceae. It is widely cultivated in East Asia, and well known for its role in Japanese and Chinese cuisine .
Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front). Lyophyllum shimeji Bunapi (developed by Hokuto Corporation) Shimeji (Japanese: シメジ, 占地 or 湿地) is a group of edible mushrooms native to East Asia, but also found in northern Europe. [1]
Omphalotus japonicus, commonly known as the tsukiyotake (月夜茸), is an orange to brown-colored gilled mushroom native to Japan and Eastern Asia. It is a member of the cosmopolitan genus Omphalotus, the members of which have bioluminescent fruit bodies which glow in darkness.
The Japanese name メシマコブ is composed of メシマ, an island of Gotō, Nagasaki, where this mushroom used to grow, and コブ, which means bump, referring to the mushroom's appearance. Per Wu et al. (2012) citing Ito (1955) and Imazeki and Hongo (1989), this is a mushroom that is always said to be on mulberry trees. [2]
Psilocybe subcaerulipes (commonly known as hikageshibiretake in Japanese) is a species of fungus in the family Hymenogastraceae.It is in the section Zapotecorum of the genus Psilocybe, other members of this section include Psilocybe muliercula, Psilocybe angustipleurocystidiata, Psilocybe aucklandii, Psilocybe collybioides, Psilocybe kumaenorum, Psilocybe zapotecorum, Psilocybe pintonii ...
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...