Pholiota nameko

Pholiota nameko

Nameko, also known as Chiodini nameko or yellow family (Pholiota nameko (T. Itô) S. Ito & S. Imai), is a basidiomycete fungus belonging to the Strophariaceae family.

Systematics –
From the systematic point of view it belongs to the Eukaryota Domain, Fungi Kingdom, Basidiomycota Division, Basidiomycetes Class, Agaricales Order, Strophariaceae Family and therefore to the Pholiota Genus and P. nameko Species. The terms are synonymous: Kuehneromyces nameko (T. Itô) S. Ito 1959 and Collybia nameko T. Itô 1929.

Etymology –
The term Pholiota comes from the Greek φολίς pholís squama and from οὖς, ωτόϛ oús, otós ear: for the presence of scales on the carpophore. The specific name of the name comes from the Japanese: ナ メ コ, which means slimy mushroom known as huázĭ mó (Chinese: 滑 子 蘑).

Geographical Distribution and Habitat –
The Nameko is a mushroom that is born in groups, even very numerous ones, on broadleaf stumps and is harvested in summer and autumn. Its origin is however mainly of a commercial nature being one of the most cultivated and most popular mushrooms especially in Japan.

Recognition –
The Pholiota nameko is recognized as it is a small mushroom with a cap, with a diameter between 3 and 6 cm, which is convex and cinnamon-colored, with a slightly gelatinous cuticle. The hat is hygrophanous, therefore variable in color depending on the humidity but, in any case, always smooth. The stem has the same color as the cap and is from 4 to 8 cm high, with a membranous ring precociously transient. The lamellas are more or less dark yellow-cinnamon. The flesh is whitish with a pleasant fungal aroma.

Cultivation –
Nameko is a particularly widespread and cultivated mushroom in the East and in Japan in particular. For the details of the cultivation technique, see the following sheet.

Uses and Traditions –
The nameko mushrooms, are particularly known and available in nature to clumps on trunks of various essences. The Pholiota nameko, also known as yellow family, is a mushroom considered good edible. This mushroom is particularly consumed in China and also in Russia, where it is often sold as opёnok (Russian: опёнок) or plural opjata (Russian: опята). In the United States, the fungus is sometimes called butterscotch mushroom.

Preparation Mode –
The nameko is a mushroom that is widely consumed in various recipes and preparations. It can be preserved in oil, where preservation enhances the flavor of the nameko which is very appetizing. The namekos have an aromatic smell and a sweet and pleasant taste. It is an excellent mushroom if consumed as an appetizer or as an accompaniment to main courses. It turns out to be an excellent ingredient for cooking soups and risottos. It is also used as an ingredient in misoshiru (miso soup in Japanese) and in nabemono, also called simply nabe, which is a cooking style and preparation of this unique dish of Japanese cuisine.

Guido Bissanti

Sources
– Wikipedia, the free encyclopedia.– Cetto B., 2008. The mushrooms from life, Saturnia, Trento.– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.– Conti F., Abbate G., Alessandrini A., Blasi C. (ed.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.

Attention: Pharmaceutical applications and food uses are indicated for informational purposes only, do not in any way represent a medical prescription; therefore no liability is accepted for their use for curative, aesthetic or food purposes.

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