Japanese Mushroom Encyclopedia

Cordyceps (Caterpillar Fungus)

Ophiocordyceps sinensis

A parasitic fungus historically used in Chinese and Japanese traditional medicine, now widely studied for athletic endurance and immune modulation. Natural cordyceps (Ophiocordyceps sinensis) is among the world's most expensive fungi; cultivated Cordyceps militaris is widely available.

Oyster Mushroom

Pleurotus ostreatus

A cluster-forming edible mushroom growing on dead hardwoods. Easy to cultivate and produced worldwide. Features a delicate oyster-like cap with mild flavor and soft texture.

Nameko

Pholiota microspora

A distinctive Japanese mushroom known for its characteristic slimy coating, which comes from gelatinous polysaccharides. A staple in miso soup and Japanese cuisine.

Enoki

Flammulina velutipes

The familiar white, slender mushroom seen in supermarkets year-round. Wild specimens are orange-yellow and look completely different. Widely used in hot pots and soups.

Reishi

Ganoderma lucidum

A lacquered bracket fungus used medicinally in East Asia for over 2,000 years. Contains beta-glucans and triterpenes studied for immunomodulatory effects.

Lion's Mane Mushroom

Hericium erinaceus

A cascading white mushroom native to Japan and East Asia, prized for its sweet, seafood-like flavor and extensively studied neuroprotective compounds.

Matsutake Mushroom

Tricholoma matsutake

Japan's most prized wild mushroom, renowned for its intensely aromatic spice-and-cinnamon scent. Increasingly rare due to forest ecosystem changes, making it one of the world's most expensive fungi.

Maitake

Grifola frondosa

Known as 'hen of the woods' in English. A large, complex mushroom found in mountain forests of northeastern Japan, once called the 'phantom mushroom.' Rich in beta-glucans.

Shiitake

Lentinula edodes

Japan's most iconic edible mushroom, rich in guanylic acid for deep umami flavor. Japan is the world's second-largest producer at approximately 100,000 metric tons per year.