Pholiota nameko
From Wikipedia, the free encyclopedia
(Redirected from Nameko)
 |
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009) |
| Pholiota nameko | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Homobasidiomycetae |
| Subclass: | Hymenomycetes |
| Order: | Agaricales |
| Family: | Strophariaceae |
| Genus: | Pholiota |
| Species: | P. nameko |
| Binomial name | |
| Pholiota nameko (T. Itô) S. Ito & S. Imai |
|
Pholiota nameko, commonly known as Nameko (ナメコ), is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabemono. In some countries this mushroom is available in kit form and can be grown at home. It is one of Japan's most popular cultivated mushrooms, tasting slightly nutty and is often used in stir-fries.
In China the mushroom is known as huázĭ mó (Chinese: 滑子蘑).
In Russia, it is also consumed widely, and is known as (often sold as) "o-pyo-nok" (опёнок) or plural "o-pya-ta" (опята).
In America, the mushroom is sometimes called a "butterscotch mushroom".[1]
[edit] References
- ^ What is a Nameko Mushroom?, WiseGEEK.com
 |
This Japanese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
