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 ×Age : 23  ×Location : Năvodari  ×Mood : Bun | Nameko Mushroom Mon Jan 15, 2024 10:53 pm | |
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These strikingly orange Nameko mushrooms (滑子・なめこ) are native to Japan and are a popular ingredient in Japanese cuisine. They are covered in a layer of natural gelatin called mucin, which helps absorb proteins and protects the stomach wall. They are also known as Butterscotch Mushroom, Forest Nameko, and Forest Mushroom.
Nameko are small fungi with a shiny gelatinous covering. The Japanese eat the slippery, slimy mushroom in miso soup, soba noodles, grated daikon, and more.
Nameko Mushrooms
These strikingly orange Nameko mushrooms (滑子・なめこ) are native to Japan and are a popular ingredient in Japanese cuisine. They are covered in a layer of natural gelatin called mucin, which helps absorb proteins and protects the stomach wall. They are also known as Butterscotch Mushroom, Forest Nameko, and Forest Mushroom.
What Are Nameko Mushrooms
Nameko (Pholiota nameko) are small mushrooms with slender, straight stems and smooth, round caps. It has a glossy, shiny appearance due to the natural layer of gelatin coating. This sliminess is a natural thickener for miso soup, nabemono, and aemono (和物, vegetable-based side dishes).
Wild nameko grows in clusters on oak and beech trees and is available between September and November. They’re also available year-round due to sawdust cultivation.
What Do They Taste
They are firm and silky, and have a cashew-butterscotch aroma, a mildly fruity, nutty, earthy flavor, and a gelatinous texture.
Nameko Mushrooms
-How To Use-
You can find nameko fresh or dried. If using fresh, rinse them under running water to remove some of the sliminess. Then drain well, discard the ends, then add them to your cooking. It must be cooked before eating as they can cause food poisoning.
Like any variety of mushrooms, nameko mushrooms are highly versatile and pair well with many ingredients.
Add to stir-fries or sautees
Grill or roast
Toss in pasta, noodle dishes, or over tofu
As toppings for pizza or crostini
When you need to add body to soups, stews, and sauces, add nameko mushrooms, as the gelatinous compound of the mushrooms acts as a natural thickener and helps to improve the texture.
You can also use nameko mushrooms in Japanese-style egg drop soup, as topping over Hiyayakko, in ankake doufu (餡かけ豆腐, tofu covered in sauce), or as an addition in warm mushroom salad.
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