Lactarius hatsudake (Akahatsu / Valley Milk Mushroom)
【Features】
Characterized by reddish-brown cap and stem, with orange-red latex released when cut. Firm flesh with a subtle sweetness and mountain aroma when cooked. A popular wild summer mushroom in Yunnan, China, prized especially for stir-fries and stews.
【Growing Environment】
Grows on the ground in pine forests and mixed forests at elevations of 1500 – 3000 m. Often found in red pine or mixed forest areas, harvested during the rainy season from June to September.
【Distribution】
Yunnan, Sichuan, Guizhou, and other regions of China.
【Nutritional Value】
High in protein, low in fat, rich in dietary fiber, B vitamins, potassium, and iron. Antioxidant,immune-modulating, and digestion-supporting properties.
【Storage】
• Fresh: Refrigerate at 0–4°C, use within 2–3 days
• Dried: Store in a cool, dark place
• Frozen: Keep below -18°C
【Note】
Akahatsu is highly valued for its unique flavor and firm texture, suitable for both traditional and high-end cuisine. The distinctive “milk mushroom” taste is appreciated by mushroom enthusiasts.
Do not eat raw. To reduce bitterness of the latex, blanch or lightly salt before cooking.