Category Mushrooms

Pholiota nameko is a small yellow-brown mushroom with a gelatinous texture. This characteristic makes them perfect for certain fried dishes and traditional Japanese soups.

They have a very mild taste and aroma, so they should not be combined with very strong tasting ingredients because their flavour would be hidden. It is a great mushroom for risottos and fowl stews or as a main ingredient for soups and creams. One of its main uses is in miso soup.

It should be borne in mind that they will give any dish a viscous texture and that the required cooking time to do so is quite long.  Many people use it more for their texture than their flavour.

Nutritional information (0.1 kg)
Fiber 2.5 g
Saturates 0.07 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.17 g
Cholesterol 0.0 mg
Calcium 9.0 mg
Iron 1.0 mg
Zinc 0.1 mg
Vitamin A 0.0 ug
Vitamin C 4.0 g
Folic acid 23.0 ug
Salt (Sodium) 5.0 mg
Sugars 4.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.