| Matsutake | |
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| Matsutake | |
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Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Tricholomataceae |
| Genus: | Tricholoma |
| Species: | T. matsutake |
| Binomial name | |
| Tricholoma matsutake | |
| Synonyms | |
| Tricholoma matsutake | |
|---|---|
| Mycological characteristics | |
 | Gills onhymenium |
 | Cap is convex |
 | Hymenium is adnexed |
 | Stipe has aring |
 | Spore print is white |
 | Ecology ismycorrhizal |
 | Edibility ischoice |
| Matsutake | |||||
|---|---|---|---|---|---|
| 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 ediblemycorrhizal mushroom that grows in Eurasia and North America. It is prized inJapanese cuisine for its distinct aroma.
The common name and specific epithet,matsutake, in use since the late 19th century, derives from Japanesematsu (pine tree) andtake (mushroom).[3]
The cap, stem, and gills are initially white then discolor brownish. Similarly dark fibrils appear on the cap and stalk. The cap can reach up to 35 centimetres (14 in) across while the stem is up to 15 cm (6 in) long and 5 cm thick.[4] A ring is usually present. The flesh is white and firm, with a cinnamon-like aroma. Thespore print is white.[4]
In Japan, several closely related species have been found, includingTricholoma bakamatsutake (baka-matsutake – 'fool's matsutake' in Japanese),T. fulvocastaneum (nise-matsutake – 'fake matsutake'), andT. robustum (matsutake-modoki – 'imitation of matsutake'). Of those species, only baka-matsutake has a taste similar to that of matsutake. Both baka-matsutake and nise-matsutake grow inFagaceae forests, while matsutake-modoki grows in the samepine forests as the genuine matsutake.[5]
In the North AmericanPacific Northwest,T. murrillianum is found inconiferous forests of one or more of the following tree species:western hemlock,Douglas-fir,Noble fir,Shasta red fir,Sugar pine,Ponderosa pine, orLodgepole pine. In California and parts of Oregon, it is also associated with hardwoods, includingTanoak,Madrone,Rhododendron,Salal, andManzanita. In northeastern North America, the closely related mushroomTricholoma magnivelare is generally found inJack pine forests.[6] A 2000 report categorizedT. nauseosum as a synonym ofT. matsutake.[7]Inocybe pyriodora is a small poisonous lookalike with brown spores.[4]
Matsutake mushrooms grow in East Asia, South Asia (Bhutan), and Southeast Asia (Laos), parts of Europe such asEstonia,Finland,Norway,Poland, Sweden,[citation needed] and in northern North America, especially the Pacific Northwest around November.[4]
Matsutake mushrooms grow under trees and are usually concealed underlitter on theforest floor, forming asymbiotic relationship with roots of various tree species. InKorea and Japan, matsutake mushrooms are most commonly associated withPinus densiflora.[8] In China, matsutake (Chinese:松茸;pinyin:sōngróng) is mainly distributed in the northeast and southwest regions. In the northeast, the growth of matsutake depends on theP. densiflora, its distribution is the same as that ofP. densiflora.[9]Longjing City,Jilin Province, China is known as the "Hometown of Matsutake". "天佛指山/Tianfozhi Mountain" in Longjing has been approved as a national nature reserve by theState Council of China. This is the first nature reserve for an edible mushroom and itsecosystem in China.[9]
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The candy cane plant or sugarstick,Allotropa virgata, parasitizes these mushrooms by deriving nourishment from the fungalmycelia via its root system.[10] These plants can be used to signal hunters of the mushrooms, both human and animal, to the location of the fungus' underground mycelia. Additionally, insects are also known to target these mushrooms as food and a place to lay their eggs, limiting the amount of the mushrooms that can be harvested by human gatherers.
Matsutake are hard to find because of their specific growth requirements, the rarity of appropriate forest and terrain, and competition from wild animals such as squirrels, rabbits, and deer for the once-yearly harvest of mushrooms. Domestic production of matsutake in Japan has also been sharply reduced over the latter half of the 20th century due to the pine-killingnematodeBursaphelenchus xylophilus.
Matsutake is prized inJapanese cuisine for its distinct spicy-aromatic odor.[11][12] The annual harvest of matsutake in Japan is now less than 1,000 tons, with the Japanese mushroom supply largely made up by imports from China, Korea, the Pacific Northwest,British Columbia, and northern Europe.[13] This results in prices in the Japanese market highly dependent on quality, availability, and origin that can range from as high as $1,000 per kilogram ($450 per pound) for domestically harvested matsutake at the beginning of the season to as low as $4.41/kg ($2/lb), though the average value for imported matsutake is about $90/kg ($41/lb).[14]
In the 1940s, the abundance of the mushrooms in Japan made them accessible to the general public after long being considered a luxury good, but after the decline of these mushrooms in the region,international trade for them created a fluctuating market that sometimes became very lucrative for the regions of the world that these mushrooms grow in, such asYunnan Province of Southwest China. Very few countries other than Korea had a preexisting economy for matsutake, and Japanese speculators scoped out regions to market the fungi. Certain regions garner a higher price as well, with regions such as North America seeing a higher price by weight than regions such as those in Southwest China.[citation needed]
The price gathered for matsutake in Japan can vary based on the state of the mushroom. Frozen or dried matsutake are less sought after than fresh ones in luxury markets, meaning that the international trade must be done at a quick pace to keep the mushrooms from decaying.[15]
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Media related toTricholoma matsutake at Wikimedia Commons| Shushoku |
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