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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.
Tricholoma robustum is an edible mycorrhizal mushroom in the family Tricholomataceae. [1] In Japan it is called matsutake-modoki (pseudo-matsutake), and colloquially referred to as obasan no matsutake ("old lady's matsutake"), because it resembles matsutake mushroom while being smaller and less aromatic and tasty.
The matsutake is considered a delicacy and thrives in human-disturbed forests, foraged by humans in locales as diverse as Oregon, Yunnan, and Lapland. [2] In the book, Tsing follows foragers as they search for matsutakes, the traders who buy and sell them, and the Japanese consumers who especially prize them, largely as gifts. [2]
Dobin mushi (土瓶蒸し) is a traditional Japanese broth, steamed and served in a dobin tea pot with shrimp, chicken, soy sauce, lime, and matsutake mushroom. [1] [2]
Tricholoma bakamatsutake or 'bakamatsutake (literally "fool's matsutake") is a mushroom of the agaric genus Tricholoma.Found in China and Japan, it was described as new to science by mycologist Tsuguo Hongo in 1974. [1]
Tricholoma magnivelare, commonly known as the matsutake, white matsutake, [2] ponderosa mushroom, pine mushroom, or American matsutake, [3] is a gilled mushroom found East of the Rocky Mountains in North America growing in coniferous woodland.