Nameko
Pholiota microspora
This characteristic mushroom grows in tiny bundles and is a must for every wok dish.
Description
The Nameko comes from Asia and is very popular there. In the Netherlands, they also call it ‘bundle mushroom’ because it grows in small tresses or bundles. The Nameko is a sturdy mushroom with a natural thin, silky gelatine layer that evaporates during cooking. The flavour of the glossy, amber-coloured mushroom is earthy and will remind you of the forest. We grow this mushroom on parcels of sawdust. Traditionally, we leave a small piece of the substrate attached when we cut it away. This enhances the shelf-life. You only need to break this off before you start cooking. The mushrooms will then also be loose. The Nameko is an absolute must for wok dishes and noodle soups.
Nutrition value per 100 g
Nutrition value per 100 g
| energy | 23/97 kcal/kJ |
| fat | 0,2 g |
| – of which saturated | 0 g |
| Carbohydrates | 1,4 g |
| – of which sugars | 2 g |
| fibres | 3,8 g |
| protein | 2,1 g |
| salt | 0 g |
Delicious
Delicious
The Nameko is a classic ingredient in Miso soup. The thin layer of gelatine around the mushroom adds thickness to the soup. The Nameko can be cooked, baked or briefly stewed. The mushroom has a great hearty flavour and goes really well with stir-fry or wok dishes. Here, we hardly ever combine it with wild game or poultry, but it’s well worth a try.
