Nameko

Even though small in size, these Japanese mushrooms are packed with vitamins and minerals. With a short white stem and a copper-colored cap, they typically grow in tiny clusters and are usually found in oak and beech forests in Asia. The caps of these small mushrooms are covered in a layer of natural gelatin, which gives them a unique, almost shiny appearance.

It is this coating that differentiates nameko mushrooms from other varieties and gives them a unique and peculiar texture. They have a mild, slightly earthy flavor and a nutty aroma. The most popular dish made with nameko is the legendary Japanese miso soup, in which the gelatinous texture of the mushrooms perfectly matches the rich, slightly salty taste of the soup.

Nameko mushrooms can also be used in other varieties of soup or as an ingredient in pasta sauces, risottos, and Japanese stir-fries. They are usually bought and prepared fresh, but canned varieties can be found in numerous supermarkets around the world.

Although native to Japan, where they have been eaten for centuries, they are garnering more and more international popularity.