How to preserve nameko mushrooms and preliminary tips

How to preserve nameko mushrooms and preliminary tips[Hướng dẫn làm rau]

Introducing Nameko

Nameko

Nameko is a fungus that is completely covered with mucous membranes with a unique mucous texture. It grows in clusters on broadleaf trees such as tochi, cherry, beech, nara. Also known as Nametake. What is marketed year round is growing mushrooms. Demand in the summer season is low and is usually found in the cold season from October to March.

How to distinguish nameko fresh and delicious

The fresh and delicious namko has an umbrella that is not broken and the stem is not soft. Select an umbrella that hasn’t turned brown yet. Check nameco vacuum bags for swelling.

Nameco Nutrition

Nameko

Nameko is covered with mucus based on mucopolysaccharide. Nameko’s ingredients are 90% or more water, 6% carbohydrates and 2% protein. Most solids are fiber, which is very low in calories. In addition, as a nutritional component, it is characterized by a large amount of potassium in minerals.

How to save Nameko

If nameko is packaged, store it in the refrigerator.
Once frozen, divide it into the amount needed for a meal and freeze it. By heating it from water during thawing, the flavor increases compared to non-freezing.

Prepare nameko

Nameko

Nameko add to the saucepan and rinse it with water, or rinse it with boiling water before use. In order to maintain texture, it is important to be careful not to remove the grease as much as possible.

A point that makes nameko’s appetite

Recommended dishes for nameko

Not only miso soup and soup, but also grated radish and natto are also recommended as they can be accomplished simply by mixing the namesko. It’s also perfect for ankake to get the best out of slime, pot and miscellaneous cooking.

Mushroom introduction

mushroom

Mushrooms are the staple of Western mushrooms. It has a mellow shape and is rich in deliciousness.

In the old days, canned or boiled mushrooms were dominant, and raw mushrooms were a premium commercial ingredient. In recent years, domestic mushrooms have become widely available and the prices are stable.

Brown mushrooms have a stronger aroma than white mushrooms. In addition, there are jumbo mushrooms over 15 cm in diameter and mushrooms such as steak mushrooms are used as main dishes.

How to identify fresh and delicious shiitakes

Choose the type with airy and smooth surface. So the meat is firm, round, the shaft is big and thick. Check that the cutting head has turned reddish-brown or dark brown.

Fungi nutrition

mushroom

Mushrooms are mushrooms with a relatively high protein content. Protein is the main nutrient contained in meat and plays an important role in building the body. In addition, it also contains vitamin B2 and fiber.

Season and season mushrooms

Mushrooms are available in the market from April to June and from September to November. In Japan, there are many products from Chiba and Okayama prefectures.

How to save mushrooms

When storing at home, it should be kept as a pack in the refrigerator’s vegetable compartment. In this case, it spoils easily, such as turning brown, so eat it early. In addition, it can be eaten deliciously even if it is kept frozen.

Prepare the mushrooms

Quickly rinse the mushrooms with running water. Remember that the white mushrooms will lose their color if left in the water for a long time. Sprinkle with lemon juice or vinegar to prevent discoloration.

One point to make the mushrooms delicious

mushroom

Don’t touch your head

Try to avoid touching the mushroom as much as possible. Please note that the color will change immediately due to the oil and heat of your hands.

As a secret ingredient

The small can be used for cooking without cutting, but the large should be cut appropriately. If you chop it into small pieces and add it to stews, the flavor will increase and it will be a good secret ingredient.

Both nameko mushrooms and mushrooms are delicious and healthy mushrooms. Please enjoy each of the textures and fragrances according to the menu.

references:

Supervisor: Japan Food Professionals Association


How to preserve nameko mushrooms and preliminary tips[Hướng dẫn làm rau]

Introducing Nameko

Nameko

Nameko is a fungus that is completely covered with mucous membranes with a unique mucous texture. It grows in clusters on broadleaf trees such as tochi, cherry, beech, nara. Also known as Nametake. What is marketed year round is growing mushrooms. Demand in the summer season is low and is usually found in the cold season from October to March.

How to distinguish nameko fresh and delicious

The fresh and delicious namko has an umbrella that is not broken and the stem is not soft. Select an umbrella that hasn’t turned brown yet. Check nameco vacuum bags for swelling.

Nameco Nutrition

Nameko

Nameko is covered with mucus based on mucopolysaccharide. Nameko’s ingredients are 90% or more water, 6% carbohydrates and 2% protein. Most solids are fiber, which is very low in calories. In addition, as a nutritional component, it is characterized by a large amount of potassium in minerals.

How to save Nameko

If nameko is packaged, store it in the refrigerator.
Once frozen, divide it into the amount needed for a meal and freeze it. By heating it from water during thawing, the flavor increases compared to non-freezing.

Prepare nameko

Nameko

Nameko add to the saucepan and rinse it with water, or rinse it with boiling water before use. In order to maintain texture, it is important to be careful not to remove the grease as much as possible.

A point that makes nameko’s appetite

Recommended dishes for nameko

Not only miso soup and soup, but also grated radish and natto are also recommended as they can be accomplished simply by mixing the namesko. It’s also perfect for ankake to get the best out of slime, pot and miscellaneous cooking.

Mushroom introduction

mushroom

Mushrooms are the staple of Western mushrooms. It has a mellow shape and is rich in deliciousness.

In the old days, canned or boiled mushrooms were dominant, and raw mushrooms were a premium commercial ingredient. In recent years, domestic mushrooms have become widely available and the prices are stable.

Brown mushrooms have a stronger aroma than white mushrooms. In addition, there are jumbo mushrooms over 15 cm in diameter and mushrooms such as steak mushrooms are used as main dishes.

How to identify fresh and delicious shiitakes

Choose the type with airy and smooth surface. So the meat is firm, round, the shaft is big and thick. Check that the cutting head has turned reddish-brown or dark brown.

Fungi nutrition

mushroom

Mushrooms are mushrooms with a relatively high protein content. Protein is the main nutrient contained in meat and plays an important role in building the body. In addition, it also contains vitamin B2 and fiber.

Season and season mushrooms

Mushrooms are available in the market from April to June and from September to November. In Japan, there are many products from Chiba and Okayama prefectures.

How to save mushrooms

When storing at home, it should be kept as a pack in the refrigerator’s vegetable compartment. In this case, it spoils easily, such as turning brown, so eat it early. In addition, it can be eaten deliciously even if it is kept frozen.

Prepare the mushrooms

Quickly rinse the mushrooms with running water. Remember that the white mushrooms will lose their color if left in the water for a long time. Sprinkle with lemon juice or vinegar to prevent discoloration.

One point to make the mushrooms delicious

mushroom

Don’t touch your head

Try to avoid touching the mushroom as much as possible. Please note that the color will change immediately due to the oil and heat of your hands.

As a secret ingredient

The small can be used for cooking without cutting, but the large should be cut appropriately. If you chop it into small pieces and add it to stews, the flavor will increase and it will be a good secret ingredient.

Both nameko mushrooms and mushrooms are delicious and healthy mushrooms. Please enjoy each of the textures and fragrances according to the menu.

references:

Supervisor: Japan Food Professionals Association