Matsutake
Matsutake refers to the edible mushroom Tricholoma matsutake, a highly prized organism in East Asian cuisine. It is a foraged, wild species rather than a widely cultivated one, and its availability is strongly tied to forest health and disturbance. The mushroom forms ectomycorrhizal associations with conifer trees, especially pines, and depends on healthy, undisturbed forest soils.
Ecology and habitat: Matsutake grows on the forest floor under evergreen trees, often in well-drained, litter-rich
Description: The cap is typically 5–15 cm across, convex to funnel-shaped, with a dry, brownish-orange surface.
Distribution: Matsutake occurs across temperate regions, including parts of Asia, Europe, and North America, where suitable
Culinary use and market: Matsutake is used in soups, rice dishes, stews, and steamed preparations, imparting
Conservation: Habitat loss, forest management practices, and climate change have affected some populations, prompting emphasis on