Nameko

Pholiota nameko

mushroom

A small amber mushroom with a cap 3 to 8 cm across, coated in a gelatinous film, grown on a large scale in Asia; it binds miso soup, soba and hot pots. It provides beta-glucans and ergothioneine.

Origin

Japan

Season (United States)

all year round

Preparation

It is rinsed quickly — its jelly-like coating stays, as that is what thickens — then cooked for a few minutes in miso soup, noodles or a sauce; it is eaten cooked.

Molecules

Mushroom beta-glucans · ErgothioneineIn small amounts, not counted Mucilages · Vitamin D

Did you know?

Its slippery coating, far from being a flaw, is what it is prized for in Japan: it gives miso soup its silkiness.