Cinnamon Cap (Pholiota nameko)
The Cinnamon Cap is common in the cool temperate highlands of China, Taiwan, and throughout the islands of northern Japan, where it has become one of the four most popular cultivated mushrooms. Cinnamon cap is firm and tawny, also growing in clusters, but it is not as vivid as the nameko. When cooked, it becomes a glossy dark amber, having a flavor that is toasty and juicy, with the stems being slightly crunchy but not tough or fibrous.