The Nameko mushroom, Pholiota Nameko, a cousin of the Chestnut mushroom, is well known in Japanese cuisine for its silky texture, thickening properties, and its subtle earthy flavor with fruity and nutty notes. For centuries it has been a staple of Japenese cusine accenting stir fries and miso soups. Native to the island and found in beech and oak forests, this golden slimy capped mushroom grows in clusters, and has many applications.[ngg src=”galleries” ids=”5″ display=”basic_thumbnail”]
This mushroom’s slimy cap gelatinous properties allow it to thicken soups and sauces naturally, delicately adding a new textural element to any dish. The silky texture holds well after its been sauteed or grilled, making it a perfect pairing to seafood, game, and mixed vegetables.