Dried Nameko Mushrooms

1 -6 lbs
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Nameko mushrooms (aka cinnamon cap mushrooms) are a small orange or amber colored variety highly prized in Japan for use in soups and one-pot dishes. Once rehydrated they have a silky, gelatinous texture, a cashew-like aroma and a nutty, earthy flavor.



Store dried nameko mushrooms in an air-tight container or zip top bag in a cool, dry, dark cupboard.

Shelf Life:

Dried mushrooms will retain their flavor for at least a year, but likely far longer.


Dried nameko mushrooms can be rehydrated by rinsing them, then soaking them in boiling water for about 10 minutes until tender. They can also be added to soups or braises to rehydrate during the cooking process.

Though they can be reconstituted similarly to other dried mushrooms, dried porcinis are often added dried to braising liquids (they’re great in pot roast recipes!) soups, stews, and sauces before being simmered until tender. That way all of their flavor goes right into the dish.

In Japan nameko mushrooms are often used in soups or one-pot dishes, but they can also (after rehydrating) be roasted, sautéed, cooked in stir fry dishes or grilled. Try adding them to risotto (how to make risotto).

Pair them with ingredients like shallots, lighter red wines, miso, soy sauce, shallots, dark green vegetables, red meats, game birds and game meats.

Dried Mushroom Recipes & Techniques

How to Reconstitute Dried Mushrooms

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