Nameko mushrooms (Pholiota nameko) are, after shiitake, the most widely cultivated and consumed mushrooms in Japan. Its name in Japanese means “slug mushroom”, as a thin gelatinous film covers its entire body. The nameko is a mushroom that grows in groups, sometimes very numerous, on the stumps or fallen trunks of broad-leaved trees. It is a fairly productive mushroom but it requires very specific conditions to bear fruit, so great knowledge and experience is needed to cultivate it.
IN THE KITCHEN
The nameko has a characteristic intense orange color maintained when cooked and a flavor with hints of earth, walnut and wood. Its viscous texture makes it a perfect ingredient to thicken creams and broths, which is why it has always been a widely used ingredient in Japanese soups, especially miso soup. To take full advantage of this quality, it needs a relatively long cooking time that allows it to release all its juices.
The meat of the nameko is firm, with a mild smell and taste, so if it is combined with other products with strong flavors, there is a risk that it will go a little unnoticed. However, in risottos, poultry stews or sautéed vegetables, it stands out by providing a peculiar and delicious touch. Although small in size, these mushrooms are loaded with vitamins, minerals, and other essential nutrients.
HEALTH BENEFITS
Preliminary studies suggest that Nameko:
Has great antioxidant power
Strengthens the immune system
Improves the function of the nervous system
Produces antiviral, antibacterial and anti-inflammatory compounds
Protects the health of the bone system
Stimulates insulin production and its regulation in the body
