Numerisugitake

Pholiota adiposa

mushroom

A golden-yellow, scaly, slimy mushroom, grown in Japan like a large nameko, for soups and nabe.

Origin

Japan and China

Season (United States)

September to November

Preparation

It is quickly rinsed to remove some of its slimy coating, the tough stem cut off, then cooked for a few minutes in a soup or nabe; it is eaten cooked.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

In the wild, it grows in large clusters on broadleaf trunks.