Content
Japanese camelina is an edible and quite tasty mushroom that does not require long-term processing. The fungus has a lot of beneficial properties that are worth learning more about.
Where do Japanese saffron milk caps grow?
The habitat of Japanese fungi is mainly the Primorsky Territory, especially its southern part. Mushrooms are also ubiquitous in Japan. They can be found both in coniferous and mixed forests, and fungi most often enter into symbiosis with whole-leaved fir trees.
What do Japanese saffron milk caps look like?
Japanese saffron milk caps are small in size - the diameter of their caps usually does not exceed 8 cm. The shape of the caps is flat, with tucked funnel-shaped edges and a slightly depressed middle.A characteristic feature of the fungus is clearly visible concentric circles on its cap. The hue of camelina is usually pinkish, but you can also find orange or red mushrooms; the circles in this case will have a terracotta tint.
The stem of an edible fungus of this species rises on average 7 cm above the ground; its structure is thin and rather brittle, because it is hollow from the inside. In its upper part there is a thick white line along the circumference.
Is it possible to eat Japanese saffron milk caps?
You can eat fungi without fear; they are completely safe. This variety of saffron milk caps does not require long soaking before cooking; it is almost impossible to get poisoned by the product if collected correctly.
Taste qualities of mushroom
Japanese saffron milk cap does not belong to the category of “elite” mushrooms; its pulp has a rather bland taste. But if you combine the fungus with spices and herbs, and also add it to meat and vegetables, it can add new shades to familiar dishes and delight you with a pleasant taste and texture.
Benefits and harm to the body
Eating Japanese saffron milk caps is good for health; these mushrooms contain many valuable vitamins and microelements.
- The fungus contains a large amount of carotene; it is vitamin A that is responsible for the bright orange color of the cap. Vitamin A is very beneficial for human vision and also improves skin condition.
- Camelina contains subgroup B vitamins; they are beneficial for the nervous system and muscles; they are recommended to be consumed during intense physical and mental stress.
- Japanese camelina contains ascorbic acid, due to which the mushroom has a beneficial effect against colds and infectious diseases.
- The pulp of the Japanese mushroom contains a large amount of amino acids; saffron milk caps are a valuable source of protein and are almost as good as meat.
- Fungi contain the valuable substance lactarioviolin; it is a natural antibiotic that helps cope with even very severe bacterial diseases, such as tuberculosis.
Japanese mushrooms contain natural saccharides and ash, fiber and mineral salts - phosphorus, iron, potassium, calcium and others.
Although the benefits of edible camelina of this variety are very great, sometimes the fungus can cause harm to the body. A contraindication for it is primarily an allergy - if it is present, consuming the product is strictly prohibited.
In addition, mushrooms that are attractive in appearance and safe according to the description should not be consumed:
- with gastritis;
- with a tendency to constipation;
- for pancreatitis or problems with the gallbladder;
- with a tendency to muscle weakness.
False doubles
Despite the fact that there are no poisonous mushrooms indistinguishable from Japanese camelina, the fungus can be easily confused with other varieties of camelina.Most likely, this will not lead to unpleasant consequences, but it is still better to learn how to accurately distinguish mushrooms from each other.
Red saffron milk cap
This fungus is classified as edible and resembles Japanese saffron milk cap with a bright orange-red color. The main difference is that the red variety of the mushroom does not have diverging circles on the surface, and the diameter of the cap can reach 15 cm - the red mushroom is larger. In addition, its blood-red juice, released at the break, turns purple when exposed to air.
Spruce saffron milk cap
The Japanese variety can be confused with spruce saffron mushroom, since both fungi can have a pinkish tint to the cap. But if you break a spruce tree in half, both its pulp and milky sap will quickly turn green on the fault line, but this is not typical for the Japanese fungus.
Oak milk mushroom
The oak breast has a similar structure and color, but it can be distinguished primarily by its milky juice. In milk mushrooms it is white and does not change color when exposed to air, but the Japanese fungus produces rich red juice.
Of all the false counterparts of the Japanese fungus, the oak milk mushroom poses the greatest danger. It belongs to the category of conditionally edible fungi; it cannot be eaten raw; the pulp must be soaked for a long time before processing. Otherwise, the bitter mushroom can cause food poisoning.
Collection rules
Japanese saffron milk cap does not belong to the category of rare mushrooms, but not everyone can enjoy it. The distribution area of the fungus is quite narrow - it is found only in Japan and the Primorsky Territory in Russia, and grows exclusively near fir trees.
Japanese fungi begin to grow in July, but most of them can be found in September and October. At the same time, the harvest of fungi directly depends on how rainy the summer is; after heavy rainfall in July and August, especially many mushrooms grow in coniferous and mixed forests.
When collecting Japanese saffron milk caps, you should follow the general rules. Fungi are collected in environmentally friendly areas away from roads and industrial zones. They need to be carefully unscrewed from the ground or cut off with a knife; you should not pull out the saffron milk cap along with the mycelium.
Use
Japanese mushroom can be processed using almost all existing methods, with the exception of drying. The mushroom can be salted and pickled, fried and stewed, boiled and used as a filling for pies and omelettes. The product is often added to salads with vegetables and herbs - camelina gives them a very pleasant taste.
It is important to note that the fungus does not need to be pre-soaked. Before cooking, it is enough to simply wash it thoroughly to clean the cap and stem from adhering soil and forest debris.
Conclusion
Japanese camelina is a completely versatile, tasty and easy-to-prepare edible mushroom. Its only drawback can be considered its narrow distribution - it simply does not grow in most of Russia. However, residents of Primorye can collect this mushroom annually in large quantities.
