Pholiota microspora

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Pholiota microspora
Fruit body of Pholiota nameko cultivated on wood log
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Strophariaceae
Genus: Pholiota
Species: P. microspora
Binomial name
Pholiota microspora
(Berk.) Sacc. (1887)
Synonyms
  • Agaricus microsporus Berk. (1850)
  • Collybia nameko T.Itô (1929)
  • Pholiota nameko (T.Itô) S.Ito & S.Imai (1933)
  • Pholiota glutinosa Kawam.(1954)
  • Kuehneromyces nameko (T.Itô) S.Ito (1959)

Pholiota microspora, commonly known as Pholiota nameko or shortly nameko (ナメコ?),[1] 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, tastes slightly nutty and is often used in stir-fries.

A bowl of nameko soba

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".[2]

See also[edit]

References[edit]

  1. ^ Neda, Hitoshi (2008-02-01). "Correct name for "nameko"". Mycoscience. 49 (1): 88–91. doi:10.1007/S10267-007-0391-3. 
  2. ^ What is a Nameko Mushroom?, WiseGEEK.com