Nameko mushrooms are one of the most popular mushrooms in Japan, falling just behind Shiitake mushrooms. They are cultivated and sold commercially; nameko mushrooms are canned and imported to the US and other countries. Nameko mushrooms are a staple in miso soups in Asia.

The orange Philota nameko are round and gilled; they are roughly one to one and a half inches in diameter. The mushrooms grow in small clusters and have a natural gelatin that coats the coppery tops. Light yellow or white gills line the underbelly of the cap. The cap of the nameko mushroom can open and flare out as the mushroom matures. These Japanese mushrooms have a mellow earthy flavor with hints of cashew.

Serving Ideas

The somewhat slimy texture of the nameko mushrooms is what makes it so popular among the Japanese. Known as Namerako in Japanese, it literally translates to “slimy mushroom”. The glutinous covering on the caps acts as a natural thickener and has been used in miso soup in Japan for centuries; it is unnoticeable after cooking. Mix with wild mushrooms and top pastas or pizzas. Nameko mushrooms are a nice compliment to dark green vegetables, red meats, and shallot.

Geography/History

Nameko mushrooms have been growing in the hardwood oak and beech forests of Asia for centuries. Also known as Forest namekos for their flavor and growing environment, they are sometimes referred to as ‘butterscotch’ mushrooms in the US. The mushroom is cultivated in Southern California and can be found organically grown.?

Seasons/Availability

Nameko mushrooms are available year round.