Nameko fungus. なめこ。Pholiota nameko. Sometimes called "butterscotch."
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. The sliminess may surprise eaters outside Japan, but nameko really are delicious! The taste is mildly nutty.
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. The sliminess may surprise eaters outside Japan, but nameko really are delicious! The taste is mildly nutty.
[Nameko-soba]
Nameko is used in miso soup, in hot-pot dishes (nabemono) and in aemono (cooked salads). They can also be added to the soup of soba or udon - popular is "nameko-soba," where the soba noodles are eaten cold but covered with a mixture of nameko and daikon-oroshi (plus some shredded spring onions or shiso).
Does not keep well, so usually sold canned or bottled; in Japan also fresh, in plastic pouches. Rinse before use.
Does not keep well, so usually sold canned or bottled; in Japan also fresh, in plastic pouches. Rinse before use.