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Edible mushroom can grow without needing sunlight, but when exposed to sunlight, their biogenic D content is greatly increased. When the UV light is irradiated, the process is similar to that of the synthetic fibroblast D2 when the human body is irradiated with ultraviolet light. In one day, the amount of ultraviolet light can be reached twice as much as in one day, and in 5 minutes after extraction, the amount of UV light can be reached four times.
🥘 Cooking recipes and practices
Matsutake is also known as the "King of Japanese Mushrooms." Matsutake mushrooms are prized as edible mushrooms by few people other than the Japanese. Due to the difficulty of cultivating them artificially and their limited availability in autumn, they are highly valued as a rare ingredient. Many Japanese people generally appreciate their fragrant aroma, leading to the expression "matsutake smells like shimeji and tastes like shimeji." The main season for matsutake is October and November. Matsutake mushrooms with thick, firm stems, closed caps, and buds are considered high-quality and highly marketable. If the stem feels soft to the touch, it may be infested with insects, which can be removed by soaking in salt water for a while. However, damaged matsutake mushrooms can cause poisoning.
Matsutake mushrooms are commonly enjoyed in lightly seasoned Japanese dishes, such as dobinmushi (earthenware pot), charcoal-grilled, steamed, or steamed in sake, in clear soups, matsutake rice, tempura, sukiyaki, and matsutake sushi, taking advantage of their aroma and texture. Some mushrooms with open caps have a strong aroma, and some suggest chopping them up and using them in matsutake rice or soup is a good option. Grilling them over charcoal brings out their distinctive aroma, firm texture, and sweetness. When cooking, washing them will diminish the aroma, so they are prepared by lightly wiping them with a cloth and leaving the stem intact, shaving off only the edges, leaving the center intact. The fresher the matsutake, the more fragrant they are. Over time, the aroma and flavor deteriorate and they dry out, so use them as soon as possible after purchasing them.
Matsutake (scientific name: Tricholoma matsutake) is a medium- to large-sized mushroom of the Tricholomataceae family, Tricholoma genus, Tricholoma subgenus, Tricholoma section. It is found in Asia, including Japan and Russia, Europe, and North America. Its Japanese name comes from its occurrence primarily in pine forests. It is also known locally as Matsudake or Matsukinogo. It grows above ground in autumn in monophasic forests of red pine and mixed forests dominated by conifers, preferring relatively dry soil with little humus. The mycelium grows at temperatures between 5 and 30°C, with an optimum temperature of 22 and 25°C and an optimum pH of 4.5 and 5.5. Its growth rate is slow. Due in part to the global affliction of pine forests, including pine wilt disease, its population is declining (see "Conservation Status"). The International Union for Conservation of Nature (IUCN) listed it as an endangered species in July 2020.
It has a distinctive fragrance and is prized in Japan as a premium edible mushroom, but is often considered unpleasant outside of Japan.
「日本のキノコの王様」とも称されている。マツタケを食用キノコとして珍重する民族は日本人以外には少なく、人工栽培が困難であること、また秋のほんの一時期しか食べることができないことから、希少価値が高い食材として珍重されている。多くの日本人にとって、一般に香りが良いと評され「香り松茸 味しめじ」という言葉があるほどである。食材としての主な旬は10 - 11月である。軸が太くしっかりしていて、カサが開いておらず、つぼんでいるものが商品価値の高い良品とされる。軸を触ったときにふかふかしているものは、虫食いの可能性があり、塩水にしばらく浸すことで虫を除くことが出来る。ただし、傷んだマツタケは中毒の原因になる。
薄味の日本料理に合い、土瓶蒸しや炭火焼き、蒸し焼き、酒蒸し、吸い物、松茸ご飯、天ぷら、すき焼き、マツタケ寿司などの料理にして、香りと歯ざわりを生かして食べられるのが一般的である。カサの開いたものは香りが強い場合もあり、刻んで松茸ご飯や吸い物に利用すると良いとの意見もある。炭火で焼くと、特有の香りと肉質のしっかりした歯ごたえ、そして甘みを感じることができる。調理する際は、洗うと香りが落ちてしまうことから、布巾で軽くふく程度にして、石づきは切り落とさず、中心を残すように周りだけを削るように切って下ごしらえが行われる。新鮮なマツタケほど香りも高く、日が経つと香りも味も落ち、カサカサに乾燥するので、入手したら早めに使い切るようにする。
マツタケ（松茸、学名: Tricholoma matsutake）は、キシメジ科キシメジ属キシメジ亜属マツタケ節の中型から大型のキノコの一種。日本やロシアを含むアジアとヨーロッパ、北アメリカに分布する。和名の由来は、主にマツ林に発生することから名付けられている。地方名として、マツダケ、マツキノゴなどともよばれている。秋にアカマツの単相林のほか針葉樹が優占種となっている混合林の地上に生え、腐植質の少ない比較的乾燥した土壌を好む。菌糸体の生育温度範囲は5 - 30℃、最適温度は22 - 25℃、最適pHは4.5 - 5.5であり、菌糸の成長速度は遅い。生育地となる松林が世界的に松枯れなどの病気に悩まされていることなどもあって、減少傾向にある（「#保全状況」参照）。国際自然保護連合（IUCN）が2020年7月に絶滅危惧種に指定した。
特有な芳香があり、日本では高級な食用キノコとして珍重されるが、日本国外では不快な臭いとみなされていることが多い。
特徴
日本（北海道から九州）､朝鮮半島、台湾、中国、北ヨーロッパの地域に分布する[9]。外生菌根菌（共生性[10]、菌根性[5]）。初秋から晩秋にかけてアカマツ林に発生する。まれに梅雨期のアカマツ林に発生したり、クロマツ、ツガ、コメツガ、エゾマツ、ハイマツ、ゴヨウマツ、アカエゾマツなどのマツ科の樹下にも発生することが知られている。ときに菌輪をつくる。
キノコ（子実体）の傘の径は8 - 20センチメートル (cm) で、生長すると径30 cmになるものもある。はじめは縁が内側に巻き、球形に近い丸山形（まんじゅう形）であるが、後に中高の平らに開き、最後は縁が反り返る。傘の表面は淡黄褐色から栗褐色で、繊維状の鱗片に覆われて模様がつく。ヒダは湾生し、白色で密である。柄（軸）は8 - 20 cm、あるいはそれ以上になる。傘と同じく褐色の鱗片で覆われ、上部に綿毛状のツバがあり、ツバから上部は白色。肉は白色で緻密である。
その子実体は、マツタケオールによる独特の強い香りを持ち、日本においては食用キノコの最高級品に位置付けられている。梅雨頃に生える季節外れのマツタケはサマツ（早松）とも呼ばれ共に食用にされる。なお、マツタケの仲間にはよく似たキノコが多数確認されている。
🥘 Other Mushroom Recipes
Cooking method
Dry edible cucumbers Some types of cucumbers are poisonous or illegally digested raw, but can be eaten after boiling. Generally collected in the field, it can be boiled and then re-edible, and after removal, the body can contain toxins, as well as avoid bacteria and parasitic insects.
It can be stored dry for many edible purposes, and when in use, it can be immediately restored by boiling it in boiled water or boiling it directly in water.
Edible cooking methods include boiled, stir-fried, steamed, steamed, roasted, pickled, etc., as well as steamed hot water, miso soup, and salad.
Medical Use
During folk therapy, there are some effects of medicines, the most important examples are in Asia, and special medicines are used in China. Due to the fact that the medical examinations of modern Western medicine have not yet been received, there have been cases of general impossibility in other areas (Yomikuni).
There is a step-by-step approach to modern medical research, including a large number of existing cell lines, animal experimentation, and the first stage of human experimentation. Current research has shown that it has antibacterial, anti-inflammatory, anti-toxic, pain-killing, anti-cancer, cardiovascular and hypoglycemic effects. Among them, polysaccharide K (polysaccharide K), polysaccharide peptide, fragrant polysaccharide, etc.
Storage
normally possible, how long can it be saved, and how long can the story of Nyoguo Reizo be saved? Frozen, but best boiled first. It can also be dried or made with sake.
Cultivation knowledge of grass fungi Main cultivation materials used in the field, such as grass, wildflowers, etc., such as grass cultivation method, bed rack cultivation or ridge-based compost cultivation to create grass between rice paddies.
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