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The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Meaning slippery mushroom, nameko grows in Japan in autumn on the stumps and fallen trunks of broadleaf trees, such as beech. It has a small, 1-2 cm/½-¾ in diameter, orange-brown button cap covered by a very slippery, gelatinous substance, hence the name. Its thin stems, which are about 5cm/2 in long, are bunched together at the bottom. Nameko is now largely cultivated and those grown artificially on trees are regarded as better quality than those cultivated on wood chips.

This is one mushroom that is available only in jars or cans even in Japan. Fresh nameko has a very short life, so it is preserved in brine. Nameko in cans or jars is widely available at Asian supermarkets.

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