General information:Common names: MatsutakeClass: Agaricomycetes Familly: Tricholomataceae Genus: Tricholoma Order: Agaricales Phylum: Basidiomycota Usable: Edible |
Tricholoma matsutake physical characteristics
Tricholoma matsutake, commonly known as the Matsutake mushroom, is a highly prized and sought-after edible mushroom, especially in East Asian countries.
Cap: The cap of the Matsutake mushroom is usually medium to large in size, measuring about 5-20 cm (2-8 inches) in diameter. It has a convex to flat shape and can be slightly irregular or lobed at the edges. The color of the cap varies but is often brownish, sometimes with shades of cinnamon or ochre. The cap surface may have fine scales or wrinkles.
Gills: The gills of the Matsutake mushroom are white and relatively crowded. They are attached to the stem and may have a slightly serrated appearance. The gills are not completely free from the stem but are considered “adnate,” meaning they are slightly attached.
Stem: The stem of Tricholoma matsutake is usually thick and sturdy, ranging from 5 to 15 cm (2 to 6 inches) in height and about 1 to 3 cm (0.4 to 1.2 inches) in diameter. It is typically white or pale cream, sometimes with a slight tinge of yellow. The stem surface is smooth and lacks any ring or ring-like structures.
Spore Print: The spore print of the Matsutake mushroom is white, which means that the spores are also white.
Odor: One of the distinctive features of Tricholoma matsutake is its powerful and characteristic aroma. It is often described as spicy, pine-like, or even somewhat fruity. This strong fragrance is an important factor in identifying the Matsutake mushroom from other species.
Tricholoma matsutake edibility
Tricholoma matsutake, is highly regarded for its culinary value and is considered edible. In fact, it is one of the most prized and sought-after edible mushrooms in East Asian cuisine, particularly in countries like Japan, Korea, and China.
The Matsutake mushroom has a unique and intense aroma, described as spicy, pine-like, or even somewhat fruity, which adds a distinct flavor to various dishes. It is often used in soups, stews, rice dishes, and other traditional recipes.
However, despite its popularity as a delicacy, there are a few important considerations to keep in mind:
Identification: While the Matsutake mushroom is generally considered safe to eat, it is crucial to correctly identify it to avoid confusion with toxic or poisonous mushrooms. There are look-alike species that may resemble Matsutake but could be harmful if consumed.
Allergic Reactions: Some individuals may be sensitive or allergic to certain types of mushrooms, including Matsutake. As with any new food, it is advisable to consume a small amount for the first time to check for any adverse reactions.
Sourcing: Tricholoma matsutake is predominantly a wild mushroom and not typically cultivated commercially. As a result, wild Matsutake mushrooms can be quite expensive and may be subject to overharvesting in some regions. It is essential to source Matsutake mushrooms responsibly and sustainably.
Habitat and Conservation: Since Matsutake mushrooms have a mycorrhizal relationship with specific tree species, their growth is tightly linked to specific forest ecosystems. Overharvesting and habitat destruction can negatively impact their populations and the ecosystems they support. Conservation efforts are essential to preserve Matsutake mushroom populations.
Tricholoma matsutake nutrition value
- Calories: Approximately 22-40 kcal
- Carbohydrates: Approximately 3-7 grams
- Dietary Fiber: Approximately 1-2 grams
- Sugars: Approximately 0-2 grams
- Protein: Approximately 2-4 grams
- Fat: Approximately 0.1-0.5 grams
- Saturated Fat: Less than 0.1 grams
- Monounsaturated Fat: Less than 0.1 grams
- Polyunsaturated Fat: Less than 0.1 grams
- Vitamins:
- Vitamin D: The exact amount of vitamin D in mushrooms can vary significantly, but they are a natural source of this vitamin, especially when exposed to sunlight during growth.
- B Vitamins: Mushrooms can contain various B vitamins, including riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), and folate (B9).
- Minerals:
- Potassium: Approximately 200-400 mg
- Phosphorus: Approximately 100-200 mg
- Magnesium: Approximately 10-20 mg
- Copper: Approximately 0.1-0.3 mg
- Zinc: Approximately 0.5-1 mg
- Selenium: Approximately 5-20 mcg
Tricholoma matsutake indentification
Identifying Tricholoma matsutake (Matsutake mushroom) correctly is crucial to avoid confusion with potentially toxic or harmful mushrooms.
Cap: The cap of Tricholoma matsutake is usually medium to large in size, measuring about 5-20 cm (2-8 inches) in diameter. It has a convex to flat shape and can be slightly irregular or lobed at the edges. The cap surface may have fine scales or wrinkles. The color of the cap varies but is often brownish, sometimes with shades of cinnamon or ochre.
Gills: The gills of the Matsutake mushroom are white and relatively crowded. They are attached to the stem and may have a slightly serrated appearance. The gills are not completely free from the stem but are considered “adnate,” meaning they are slightly attached.
Stem: The stem of Tricholoma matsutake is usually thick and sturdy, ranging from 5 to 15 cm (2 to 6 inches) in height and about 1 to 3 cm (0.4 to 1.2 inches) in diameter. It is typically white or pale cream, sometimes with a slight tinge of yellow. The stem surface is smooth and lacks any ring or ring-like structures.
Odor: One of the most distinctive features of Tricholoma matsutake is its powerful and characteristic aroma. It is often described as spicy, pine-like, or even somewhat fruity. The strong fragrance is a key factor in identifying the Matsutake mushroom from other species.
Spore Print: The spore print of Tricholoma matsutake is white, meaning the spores themselves are white.
Habitat: Matsutake mushrooms are mycorrhizal, meaning they form a symbiotic relationship with certain tree species, especially pine trees. They are typically found in coniferous forests, particularly in areas with pine, spruce, or fir trees. The mushroom’s growth is heavily influenced by specific soil conditions and the presence of compatible tree species.
Season: Tricholoma matsutake usually appears in the autumn, typically from late summer to early winter, depending on the region and climate.
Tricholoma matsutake habitat and frequency, fruiting season and locations
Tricholoma matsutake, has a specific habitat and fruiting season that varies depending on the region.
Habitat: Tricholoma matsutake is a mycorrhizal mushroom, meaning it forms a symbiotic relationship with the roots of certain tree species. It is commonly associated with various types of coniferous trees, particularly pine, spruce, fir, and sometimes other hardwoods. The specific tree species it associates with may vary depending on the region.
Frequency: Tricholoma matsutake is not as widespread or abundant as some other mushroom species. It is considered a relatively rare mushroom, and its occurrence can be unpredictable from year to year. Environmental factors, such as soil conditions, weather patterns, and tree health, play a significant role in its fruiting frequency.
Fruiting Season: The fruiting season of Tricholoma matsutake varies based on the region and climate. Generally, it appears during the autumn months, typically from late summer to early winter. In some regions, its fruiting season may begin as early as August and extend into November or December.
Locations: Tricholoma matsutake is found in various countries across East Asia, including Japan, Korea, China, and parts of Southeast Asia. It is also reported in some regions of North America, such as the Pacific Northwest in the United States and Canada.
In Japan, Matsutake mushrooms are highly prized and have cultural significance, and specific areas are renowned for their Matsutake production. For example, in Japan, there are famous Matsutake-producing regions like the Nagano, Aomori, and Niigata prefectures.
In North America, the Pacific Northwest, particularly areas with suitable coniferous forests, can be a habitat for Tricholoma matsutake. States such as Oregon, Washington, and parts of British Columbia in Canada are known for their Matsutake harvests.
Tricholoma matsutake health benefits and using for medicine purposes
Matsutake mushroom, is highly regarded for its culinary value and unique aroma in East Asian cuisine. While it has been traditionally used in traditional medicine systems, it’s important to note that scientific research on its health benefits and medicinal properties is limited, and it should not be used as a substitute for professional medical advice or treatment.
That being said, some traditional medicine practices have attributed potential health benefits to Matsutake mushrooms. Some of the purported health benefits and uses include:
Antioxidant Properties: Matsutake mushrooms are believed to possess antioxidants, which can help neutralize harmful free radicals in the body. Antioxidants play a role in reducing oxidative stress and may contribute to overall health.
Immune System Support: Some proponents of traditional medicine suggest that Matsutake mushrooms may support the immune system due to their various bioactive compounds.
Anti-Inflammatory Effects: Matsutake mushrooms are thought to have anti-inflammatory properties that may aid in reducing inflammation in the body.
Anti-Diabetic Potential: Some studies on animal models have indicated that certain compounds found in Matsutake mushrooms might have potential anti-diabetic effects. However, more research is needed to determine its effects on humans.
Blood Pressure and Cholesterol Management: Some animal studies have shown potential benefits of Matsutake mushrooms on blood pressure and cholesterol levels. However, these findings are preliminary, and more research is needed to confirm their effects in humans.
Tricholoma matsutake scientific research
Chemical Composition: Studies have been conducted to analyze the chemical composition of Matsutake mushrooms. Researchers have identified various bioactive compounds, including volatile organic compounds responsible for its characteristic aroma.
Antioxidant Properties: Some studies have explored the antioxidant capacity of Matsutake mushrooms. These studies have investigated the presence of antioxidants and their potential benefits in neutralizing free radicals in vitro and in animal models.
Anti-Inflammatory Effects: Researchers have looked into the potential anti-inflammatory properties of Matsutake mushrooms. In animal studies, certain extracts from Matsutake mushrooms have shown anti-inflammatory effects.
Antimicrobial and Antiviral Activity: Some studies have assessed the antimicrobial and antiviral properties of Matsutake extracts against various pathogens. These investigations are crucial in exploring potential medicinal applications.
Immunomodulatory Effects: A few studies have investigated the impact of Matsutake mushrooms on the immune system, with an emphasis on their immunomodulatory effects.
Anti-Diabetic Potential: Limited research has explored the effects of Matsutake mushrooms on blood sugar regulation and potential anti-diabetic properties.
Culinary and Sensory Aspects: Many studies have focused on the culinary and sensory attributes of Tricholoma matsutake, including its flavor profile and aroma.
Tricholoma matsutake other names
Tricholoma matsutake, the Matsutake mushroom, is known by various names in different regions and languages. Some of the common alternative names for Tricholoma matsutake include:
Pine Mushroom: This name is derived from its association with pine trees, as Matsutake mushrooms form a mycorrhizal relationship with certain coniferous trees, including pines.
Songi: In Korean cuisine, the Matsutake mushroom is known as “Songi” or “Sungyi.”
Matsutake-deru: In Japanese, “deru” means to emerge or come out, so “Matsutake-deru” refers to the Matsutake mushroom coming out or emerging from the forest floor during its fruiting season.
Pine Mushroom Matsutake: This name combines the English common name “Pine Mushroom” with its scientific name “Tricholoma matsutake.”
Matsutake Tricholome: In French, the Matsutake mushroom is referred to as “Matsutake Tricholome.”
Song-yeoung-i: In Korean, the Matsutake mushroom is also known as “Song-yeoung-i.”
Hon-shimeji: In some regions, Tricholoma matsutake is also referred to as “Hon-shimeji” in Japanese, though it should not be confused with the shimeji mushrooms of the Lyophyllum or Hypsizygus genera.
References
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.
“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.
“Matsutake”. Merriam-Webster Dictionary. 2021. Retrieved 4 October 2021.
Ashburne, John, “In search of the Holy Grail of mushrooms”, The Japan Times, 16 October 2011, p. 7.
Yamanaka, Takashi; Yamada, Akiyoshi; Furukawa, Hitoshi (2020-03-01). “Advances in the cultivation of the highly-prized ectomycorrhizal mushroom Tricholoma matsutake”. Mycoscience. 61 (2): 49–57. doi:10.1016/j.myc.2020.01.001. ISSN 1340-3540.