Did you know?
These slender, golden stems are relatively unknown in the United States, but they are among the most popular mushrooms in Japan.
Namekos (pronounced NAH-ma-kose) have a distinctive, woodsy flavor and are an important ingredient in Japanese cuisine. Their gelatinous quality helps to thicken miso soups as well as stews and sauces.
Buying tips
If you can’t find them fresh, look for the canned product in Asian markets.
“We always carry several brands of canned nameko,” said Masa Takai, an assistant store manager at Mitsuwa Marketplace in Arlington Heights (100 E. Algonquin Rd., 847-956-6699). We found cultivated fresh nameko mushrooms at Whole Foods. (Call ahead; they are not always available.) Look for glossy, full-stemmed mushrooms; avoid those with shriveled parts.
Storing hints
Use as soon after purchase as possible because these mushrooms don’t store well. Refrigerate, loosely wrapped in plastic, up to three days.
Cooking suggestions
Unlike many mushrooms, namekos keep their shape when sauteed. In addition to their use in soups and sauces, they make a delicious complement to meat, fowl or game.
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dpierce@tribune.com
