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on the "upper side of the pileus and resembles a small Japanese
wine cup. There are two kinds, red and green ;
the former is
called Aka-Jiatsutake and the latter Ao-hatsutake. Both are
eaten roasted or boiled when fresh.
144. Agaricus sp., Jap. Samatsu-dake ; a fungus
growing in pine woods in summer. The form and size resemble
those of Matsu-take (141), but inferior in taste. It is esteemed
for its early production.
145. Agaricus sp., Jap. Sentbon-shimeji ; a fungus
growing in tufts 011 the ground. It has a delicious taste.
Besides this there is a kind resembling Shimcji (142) with slender
stipes growing also in tufts, but is different, though
it has the
same name.
146. Agaricus sp., Jap. Kurt-take; a fungus growing
on decayed chestnut trunks. Late in autumn it is taken and eaten
by boiling.
146. b. Agaricus sp., Jap. Mai-take; a fungus growing
in tufts on the bark of rotten trees. It is eaten fresh by boiling
and preserved after drying.
147. Exidia auricula, fuda., Jap. Kiku-rage ; a fungus
growing on the bark of decayed trees. It is like a man's ear
with a diameter of 3-4 inches and of a brown colour. On mountains
it is often seen growing on the rotten part
of several kinds
of trees, but that growing on Lambucus racemosa, Z., var. sicboldiana,
Miq. is esteemed as the best. It is dried, preserved, and
used as a vegetable. When, eaten it makes a noise as Kurage (a
kind of medusa).
148. Lichenes digitatus, Ach. t
Jap. hva-takc, Iwagoke
; this is not a fungus, but is
put in this section on account
of the similarity of its use with that of the fungus. Jt grows on
rocks among mountains. Its upper surface is flat, smooth, and of
a grey colour, but the under- part is black, rough, and provided
with short stipes.
It is dried, preserved, and used as food.