Cantharellus anzutake

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]

Cantharellus anzutake
Scientific classification
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 Mycological characteristics
	Ridges on hymenium
	Cap is infundibuliform
	Hymenium is decurrent
	Stipe is bare
	Spore print is cream
	Ecology is mycorrhizal
	Edibility is choice

Description

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]

Distribution and habitat

Native to Japan and Korea,^[2] C. anzutake forms a mycorrhizal association with Pinus densiflora, Carpinus laxiflora, and Quercus mongolica.^[2]

Uses

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]