This is a beautiful bright orange, glossy mushroom with great culinary attriibutes. Popular in Asia this mushroom is traditionaly used in Miso soup.
Temperature Range: 10 to 18 degrees
Biological Efficiency: 30 to 60%
Difficulty: Beginner to Intermediate
Cooking: Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows Nameko to act as a light thickener for soups and sauces.