Vegetables

Nameko mushroom

ナメコ　なめこ　nameko

Also known asnameko

At its best in Sep, Oct

Nameko mushroom (nameko), Japanese vegetable — Nameko mushroom (nameko) is at its best in Sep, Oct. It is in the market from Jan to Nov.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Nameko mushroom: Miso soup — Miso soup

With tofu, where the slipperiness gives the broth body.

Nameko mushroom: Dressed with grated daikon — Dressed with grated daikon

Dressed with grated daikon, which keeps it light.

Nameko mushroom: With soba or udon — With soba or udon

Added to the broth, which makes the noodles slip down.

Nameko mushroom: Stir-fried — Stir-fried

Cooked briefly, making use of the slipperiness.

How to choose

Caps not yet fully open, with clear rather than cloudy slime, on short firm stems.

Storage

It spoils quickly. Refrigerate in the bag and use within two days. It also freezes.

Main areas

Yamagata
Nagano
Niigata
Fukushima

Good to know

The slipperiness comes from polysaccharides, and washing it away too thoroughly loses the point of the mushroom. Wild nameko grows on fallen beech and opens a broad cap. Cultivated ones are picked young and stay small. Yamagata grows about a third of the national crop.

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