Forest Nameko Cultures


These amber-colored dried Nameko mushrooms have a savory, nutty, buttery, even scotch-like flavor and gelatinous texture; they make a great addition to risotto, stir-fry, miso soup, or stocks and sauces. Nameko mushrooms produce a unique protein that gels in hot water. The resulting broth or even the soak water can be used to thicken soups, stews, stocks, and sauces.