Nameko Mushrooms

Nameko Mushrooms late September early October Koyasan

They looked so delicious!!!

It was hard not to gather a few for a little miso delight.

I promised myself before going hiking that it was a “look” only trip,

no gathering…It was really hard not to say… just a few…


The first kanji, 滑, is read as “suberu”, or slip / slide.

The second kanji, 子, is read as “ko”, child.

That’s a great match for this slippery little mushroom!

Pholiota microspora

Pholiota is derived from the Greek word pholis, meaning “scale”.

Pholiota is a genus of small to medium-sized, fleshy mushrooms in the family Strophariaceae.They are saprobes that typically live on wood.  The genus has a widespread distribution, especially in temperate regions, and contains about 150 species.

These amber-brown mushrooms have a slightly slimey or gooey coating.

They are used as one of the principal ingredients in miso soup and nabemono.

It tastes slightly nutty and is often used in stir-fries, fowl. Roasted or grilled it is very tasty. Sauteed it is good in soup and risotto. It fits perfectly to Pinot Noir wine.



(click to enlarge photo)

In Mandarin Chinese the mushroom is known as 滑子蘑;  huá zi mó) or 滑菇.

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”.