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Nameko
Pholiota microspora · Fungus
40 pairings
Nameko (Pholiota microspora, formerly Pholiota nameko) is a small, amber- to tawny-orange Japanese mushroom prized for the glossy, gelatinous glaze that coats its caps — a natural polysaccharide slime that turns silky and faintly slippery when cooked. Mild, earthy and subtly nutty, it is one of Japan's most popular cultivated mushrooms, a staple of miso soup, nabe hot pots and soba toppings where its slick texture is the whole point.
Picking a good onedrag
Domed, glaze clearCollapsed, glaze grey
Pack freshThe all-rounder: miso shiru, nabe, soba topping, a quick sauté.Everyday best
Cap and glazeGlossy still, a few caps opened flat
Veil and undersideVeil torn, gills pale buff and dry
Flesh and cut baseFirm, base darkening a little
SmellMild, earthy, mushroomy
What to look for, from domed, glaze clear to collapsed, glaze grey.
Keeping ittap a band
A domestic fridge holds it about 5× longer than the counter.
Humidity
95%, no free water
Near-saturated air keeps the caps plump and glossy; condensation on them does not. Free water feeds bacterial blotch, pitting the cap with brown spots.
Airflow
Vented pack, not sealed
Sealed plastic traps their damp breath against the caps until they rot. A vented pack breathes; a paper bag blots off the glaze that is the whole point.
Browns beside apples
Mushrooms make almost none themselves, under 0.1 µL/kg/h, but ethylene browns the caps and they drink up smells. Keep them clear of apples and green onions.