Fresh Nameko mushrooms with orange-brown caps

Nameko

Unique & Umami-Rich

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About

Pholiota microspora, or Pholiota nameko, is a species native to Japan. Due to a gelatinous coating on their caps before they’re cooked, their name translates to “the slimy mushroom” in Japanese. Nameko caps are orange-brown in color and about 1-2″ in diameter. Namekos love cooler temperatures around 58 degrees F and high relative humidity. The gelatin in their caps makes them excellent for thickening soups and stews, while adding a rich umami flavor. The Nameko mushroom is a staple in miso soups, but can add a unique twist to many dishes outside the Asian cuisine.

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Nameko mushrooms are not only delicious but also packed with nutrients. They are a great source of protein, fiber, vitamins, and minerals, contributing to a balanced diet. The gelatinous coating on their caps provides a unique texture that can enhance the mouthfeel of soups, stews, and sauces. This coating also contains polysaccharides, which have been studied for their potential immune-boosting properties.

In the kitchen, Nameko mushrooms are incredibly versatile. Their rich umami flavor and unique texture make them a fantastic addition to a variety of dishes. They are traditionally used in Japanese cuisine, particularly in miso soup, but their culinary applications extend far beyond. Nameko mushrooms can be sautéed, grilled, or roasted, and they pair well with a variety of ingredients, including garlic, onions, ginger, and soy sauce.

To get the most out of your Nameko mushrooms, store them in a breathable container in the refrigerator and use them within a week for optimal freshness. Before cooking, gently rinse and pat them dry. Adding them to dishes at the last minute helps retain their texture and flavor.

For culinary inspiration, consider incorporating Nameko mushrooms into your favorite recipes. Their unique flavor and texture can elevate a simple dish into a gourmet experience. Whether you’re making a traditional Japanese soup or experimenting with new culinary creations, Nameko mushrooms are sure to impress.

Explore additional resources and learn more about our premium mushrooms:

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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Nameko

    Pholiota microspora, or Pholiota nameko, is a species native to Japan. Due to a gelatinous coating on their caps before they’re cooked, their name translates to “the slimy mushroom” in Japanese. Nameko caps are orange-brown in color and about 1-2″ in diameter. Namekos love cooler temperatures around 58 degrees F and high relative humidity. The gelatin in their caps makes them excellent for thickening soups and stews, while adding a rich umami flavor. The Nameko mushroom is a staple in miso soups, but can add a unique twist to many dishes outside the Asian cuisine.