Project Description
The Nameko native to Japan, is one of the most desired mushrooms in China & Japan and is traditionally used in Miso Soups. It is a firm in texture and orange in appearance retaining much of its colour in many cooking applications, the cap is coated in natural glycoproteins resulting in beneficial maillard flavour reactions on cooking. On cooking Nameko retains its excellent texture and develops a sweet nutty flavour profile.
Suggested Uses
Asian Style Dishes
Stir Fries & Pasta Dishes
Broths/Consommés
Meat &Fish Dishes
Mushrooms on Toast
Miso Soups
Soups
Risottos
Gratins
