Nameko Mushrooms (Pholiota microspora) are native to to the hardwood Oak and Beech forests of Asia. They are one of the most popular mushroom in Japan just behind the well known and well loved, Shiitake. These little amber mushrooms have always been a staple in traditional Japanese cooking and can be found in meals as fundamental as Miso soup. Nameko mushrooms are sought after for their earthy flavor with a hint of fruit and their butterscotch and cashew like smell. They can also be called “Butterscotch Mushrooms” because of this sweet fragrance.
The Nameko Mushroom’s talents are not just limited to the culinary world. They have also been used in traditional eastern medicine to assist in ailments such as fighting cancer, boosting immunities, preventing diabetes, and even slowing aging. Their dewey caps might just be the fountain of youth we’ve all been searching for!
Scientific Name | Pholiota Microspora |
|---|---|
Common Names | Nameko Mushrooms, Butterscotch Mushroom |
Origin | Morris County NJ, USA |
Shelf Life | 12 months |
Flavor | Earthy flavor with a hint of fruit and a butterscotch or cashew fragrance |
Recommended Uses | Cooking and for medicinal supplements |
Cooking Suggestions | Pairs well with meat and fowl. Namekos produce natural gelatin on the tops of their caps which can be used as a thickener in sauces and stews. After sateeing Namekos, make sure to add the remaining juice from the pan to make sure you get the complete flavor. Rehydrate in bowl of warm water for 20 minutes |
Nutrients | Per 4 oz: 22.70 calories, 3.51g of carbohydrates, 2.04g of protein |
Medical Benefits | Anti-tumor, boosting immune defenses, Anti-inflammatory, regulating blood sugars, breaking down sugars, help regulate the production of insulin, Anti-viral, bone health |
Allergy Information | None Known |
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