Cantharellus anzutake | |
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Scientific classification
![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Cantharellales |
Family: | Cantharellaceae |
Genus: | Cantharellus |
Species: | C. anzutake
|
Binomial name | |
Cantharellus anzutake W. Ogawa, N. Endo, M. Fukuda & A. Yamada, 2017
[1]
|
Cantharellus anzutake | |
---|---|
![]() | Ridges on hymenium |
![]() | Cap is infundibuliform |
![]() | Hymenium is decurrent |
![]() | Stipe is bare |
![]() | Spore print is cream |
![]() | Ecology is mycorrhizal |
![]() | Edibility is choice |
Cantharellus anzutake, also known as Japanese golden chanterelle, is a fungus native to Japan and Korea. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is named after the Japanese common name of chanterelle, anzutake (杏茸). [1]
The pileus (cap) of C. anzutake is 10–40 millimetres (1⁄2–1+1⁄2 in) wide, and yellow, sometimes with a darker center. The hymenium is folded into decurrent ridges (false gills) and cross-veins. The color of these ridges is usually similar to the cap, becoming whitish to pale cream near the stipe (stem). The stem is 20–40 mm (3⁄4–1+5⁄8 in) long and 3.5–6 mm (1⁄8–1⁄4 in) wide, with white coloration. The spores are ellipsoid to ovoid, 7.3–8.8 × 5.1–6.1 μm. [2]
Native to Japan and Korea, [2] C. anzutake forms a mycorrhizal association with Pinus densiflora, Carpinus laxiflora, and Quercus mongolica. [2]
Cantharellus anzutake is an edible mushroom, long labeled as C. cibarius. Scientists have described a method of obtaining a pure C. anzutake culture from mycorrhizae and reported repeated fruiting of potted pine seedlings inoculated with the culture, potentially making cultivation feasible. [3] [4]
Cantharellus anzutake | |
---|---|
![]() | |
Scientific classification
![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Cantharellales |
Family: | Cantharellaceae |
Genus: | Cantharellus |
Species: | C. anzutake
|
Binomial name | |
Cantharellus anzutake W. Ogawa, N. Endo, M. Fukuda & A. Yamada, 2017
[1]
|
Cantharellus anzutake | |
---|---|
![]() | Ridges on hymenium |
![]() | Cap is infundibuliform |
![]() | Hymenium is decurrent |
![]() | Stipe is bare |
![]() | Spore print is cream |
![]() | Ecology is mycorrhizal |
![]() | Edibility is choice |
Cantharellus anzutake, also known as Japanese golden chanterelle, is a fungus native to Japan and Korea. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is named after the Japanese common name of chanterelle, anzutake (杏茸). [1]
The pileus (cap) of C. anzutake is 10–40 millimetres (1⁄2–1+1⁄2 in) wide, and yellow, sometimes with a darker center. The hymenium is folded into decurrent ridges (false gills) and cross-veins. The color of these ridges is usually similar to the cap, becoming whitish to pale cream near the stipe (stem). The stem is 20–40 mm (3⁄4–1+5⁄8 in) long and 3.5–6 mm (1⁄8–1⁄4 in) wide, with white coloration. The spores are ellipsoid to ovoid, 7.3–8.8 × 5.1–6.1 μm. [2]
Native to Japan and Korea, [2] C. anzutake forms a mycorrhizal association with Pinus densiflora, Carpinus laxiflora, and Quercus mongolica. [2]
Cantharellus anzutake is an edible mushroom, long labeled as C. cibarius. Scientists have described a method of obtaining a pure C. anzutake culture from mycorrhizae and reported repeated fruiting of potted pine seedlings inoculated with the culture, potentially making cultivation feasible. [3] [4]