The bright-orange colour and glossy, moist texture of this mushroom adds an enchanting dimension to culinary creations. Nameko is popular in Asia where it is a standard ingredient in miso soup and in the Japanese hot pot dish, nabemono.
We never use pesticides, herbicides or sulphur to treat our products as we believe that natural is best!
There are many different Nameko Mushroom recipes you can try – both Western and Eastern.
You can try pasta with nameko mushrooms and grated truffle for a spin on an Italian classic.
If you are a vegetarian, why not try tofu with Nameko Mushroom sauce? It’s super easy:
1. Wrap the tofu in paper towels and place it on a cutting board. Tilt the cutting board by putting something under one end. Place a heat resistant dish that weighs 300 g on top of the tofu, and leave it for 1 hour to drain the excess water. Coat the tofu with plain flour before frying.
2. Heat a frying pan and coat with vegetable oil. Brown both sides of the tofu and Japanese leek. At the same time, put the dashi stock and thinly sliced shiitake mushrooms in a sauce pan, and bring it to a boil.
3. Add the seasonings, and when the mushrooms are cooked through, add the katakuriko dissolved in water to thicken the sauce.
4. Serve the fried tofu and Japanese leek onto a plate and pour over the sauce.