Dried Nameko Mushroom (Pholiota Microspora/Hua Zi Gu) | (50g)

Nameko mushrooms (Pholiota microspora), sometimes called Hua Zi Gu in Chinese, are easy to spot once you know them. They’re small, amber-brown, with a slightly glossy cap that gives them a unique look — and an even more unique texture when cooked. In Japan, they’re a staple for miso soup, but you’ll also find them in stir-fries, noodle dishes, and plenty of broths across East Asia.

Here in the UK, they’ve started turning up in speciality food shops and Asian supermarkets, often snapped up by home cooks who want that authentic taste in their kitchen. When sautéed, Nameko mushrooms develop a deep, earthy flavour, with a forest-like richness that adds real depth to any dish. And that natural glaze on the cap? It works as a gentle thickener, so soups and sauces come out silky without needing anything extra.

Why People Cook with Dried Nameko Mushrooms

Tradition meets the modern kitchen
For generations, Nameko has been part of Japanese and Chinese cooking. It’s the go-to mushroom for miso soup, and you’ll often see it tossed into quick vegetarian dishes for both texture and flavour.

Not just taste, but texture
The slightly gelatinous coating on Nameko caps is what makes them stand out. Once cooked, it helps give soups and sauces a smooth, almost velvety consistency. It’s a natural thickener that also looks great in the bowl.

A simple, plant-based boost
Like most dried functional mushrooms, Nameko brings more than flavour. They’re naturally low in calories and fat but contain fibre, B vitamins, and antioxidants. A small mushroom with a surprisingly full profile.

Versatile and easy to use
From a weeknight noodle bowl to a weekend hotpot, dried Nameko mushrooms slot into almost any savoury dish. They’re quick to prepare, soak up surrounding flavours beautifully, and add depth that’s hard to match.

Why Choose Mycology’s Dried Nameko Mushrooms?

We like to keep our mushrooms as natural as possible. Our Nameko mushrooms are grown in regions where they’ve been cultivated for generations, then dried and packed without sulphur or unnecessary additives. That means you get them as close to their natural state as possible — just mushrooms, nothing else.

We also work closely with trusted growers, which helps us choose crops at the right time and maintain consistency from bag to bag. For you, that means mushrooms you can rely on, whether you’re making miso or experimenting with your own recipes.

How to Use Dried Nameko Mushrooms

1. Rinse under cold water to clean.

2. Soak in warm water for about 15–20 minutes until soft.

3. Cook as you like — add to soups, stews, sauces, or stir-fries.

Don’t throw away the soaking liquid — it’s packed with flavour and makes a brilliant base for miso or noodle broth.

Pack size: 50g bag

FAQs

What are Dried Nameko Mushroom best used for?
They’re most often used in miso soup, but they also shine in stir-fries, broths, and sauces.

Do they contain useful compounds?
Yes. Like other functional mushrooms, Nameko is known to carry polysaccharides, fibre, and antioxidants, which have long been valued in traditional diets.

Are they vegan-friendly?
Completely. They’re plant-based and naturally low in fat, making them an easy choice for vegetarian and vegan meals.

How do I prepare Dried Nameko Mushroom?
Give them a rinse, soak until soft, then slice or use whole. Simple as that.

Where do they come from?
Our Nameko mushrooms are cultivated in East Asia, where they’ve been grown for centuries, then dried and packed to preserve their natural qualities.