Specialty

Nameko

Excellent yield

Small clusters of caramel-capped mushrooms with a natural gelatinous coating that adds body and texture to soups and broths — a natural thickener. Rich, nutty flavour. The defining mushroom of Japanese miso soup.

Nameko is one of the most culturally significant mushrooms in Japanese cuisine — the defining ingredient of nameko miso soup. The small, caramel-coloured caps are coated in a natural gelatinous substance that is completely edible and adds body and richness to broths and sauces. The flavour is nutty, earthy, and deeply savoury. It's one of our highest-yielding strains and a personal favourite.