NAMEKO MUSHROOMS

The nameko (Pholiota nameko) has a thick, smooth, cinnamon or tan coloured cap and makes quite compact slices. Together with the shiitake and the enoki, it is one of the most common cultivable mushrooms in Japan. With whitish flesh and very mild flavour, it has a slight taste of walnut. A versatile mushroom, it is commonly used in soups and stir-fries, while its gelatinous texture means it is also often used as a thickener. To make the most of this quality, it is recommended to use it when cooking relatively large batches of food.