Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011


Nameko mushroom. Pholiota nameko. なめこ、滑子

An autumn fungus that is unique to Japan. The name is derived from "namerako", "slimy." Ranges in color from bright orange to golden.

The nameko mushroom grows in tight clusters and is cultivated in large quantities. The cap is 1 to 3 cm broad, the stem 5-8 cm long.

Has a slippery, gelatinous feel and a rich, earthy (some say nutty) flavor. Used in miso-soup, clear soup, one-pot dishes and salads.


Difficult to keep long, so often sold canned or bottled. Also in plastic packs preserved with heavy brine (drain off before use!).