Pholiota nameko
(T. Ito) S. Ito & S. Imai
Namekotake, Nameko
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(c) eordeman, some rights reserved (CC BY-NC)
iNaturalist· cc-by-nc
(c) 王柏輝, some rights reserved (CC BY-NC)
Description
A mushroom. They have a distinctive slippery coating. The caps are small, round and honey-coloured. The stems are long, thick, pale and curved.
This description is brief — help expand it
Edible Uses
The fruiting bodies are eaten fresh or canned, and are commonly used in miso soup.
Traditional Uses
The fruiting bodies are eaten. They are used in miso soup.
This uses section is brief — help expand it
Distribution
It is a tropical plant. It is grown in Japan.
Where It Grows
Asia, Cambodia, China, Himalayas, Hong Kong, Japan, Nepal, SE Asia, Taiwan,
Other Information
The young mushrooms are sold fresh and in cans.
Nutrition
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Mushroom raw | 89.4 | 142 | 34 | 2.4 | 1 | 11.9 | 0.9 | 0.6 |
| Mushroom boiled | 92.7 | 59 | 14 | 1.6 | — | — | 0.6 | 0.4 |
Also Known As
Huangu
References (11)
- Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
- Cengel, D. J. & Dany. C., (Eds), 2016, Integrating Forest Biodiversity Resource Management and Sustainable Community Livelihood Development in the Preah Vihear Protected Forest. International Tropical Timber Organization p 109
- Dongol, et al, 1995, Edible Mushrooms in Nepal
- Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 254
- Food Composition Tables for use in East Asia FAO http://www.fao.org/infoods/directory No. 509
Show all 11 references Hide references
- forests-366202-SI
- Hall, I. R., et al, 2003, Edible and Poisonous Mushrooms of the World. Timber Press. p 309
- Imai, S., 1938, Studies on the Agaricaceae of Hokkaido. 2. Jour. Facul. Agr., Hokkaido Imp. Univ., Sapporo, Vol. XLIII, Pt. 2, August, 1938
- Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 320
- Schneider, E., 2001, Vegetables from Amaranth to Zucchini: The essential reference. HarperCollins. p 414
- Solomon, C., 2001, Encyclopedia of Asian Food. New Holland. p 238
