Nameko mushroom forms tight clusters of bright orange, sweetly fragrant mushrooms that develop a strong nuttiness when cooked. Viscid caps thicken stocks and absorb smoke readily. Most coking methods eliminate viscocity.
Nameko contain a protein-gel which binds water molecules. When sauteed at high heat for 10 minutes, nameko mushrooms retain their plump juiciness while the outside caramelizes beautifully.