Our specialty products
Premium offerings born of Fukushima Pride
Fukushima Prefecture covers a vast area that is made up of three regions, each with their its own distinctive features. The produce and livestock that come out of our different natural environments offer a wealth of delicious variety to discover. Among them are eleven specialty products with some of the highest yields in Japan--the foods that serve as “the signature of Fukushima”. So dive in and discover the amazing flavors that come from our farms, forests, and fisheries--cultivated with pride of local Fukushima producers.
Nameko mushrooms
What makes it so special?
Nameko mushrooms are known for their firm consistency and slippery texture. Fukushima Prefecture was actually the first in the world to attempt cultivation experiments, which made luxury items like nameko broth and nameko with grated daikon radish part of everyday household cuisine among the local people. Fukushima N3 and Fukushima N4 are original prefectural varietals that are packed with water-soluble dietary fiber, which, combined with their great taste makes them particularly popular.
Selecting the perfect
Nameko mushrooms should be light brown in color, with caps of uniform size that have not opened. Thicker mushrooms of about the same size will have a better consistency. Select the ones with an all-over luster, slippery feel, and bright look.
Storage and preparation
Nameko mushrooms spoil quickly, so use them up as soon as you can. If you do place them in the refrigerator, transfer them to a bag or container. Rinse lightly before cooking. If you want to add them to grated daikon radish or otherwise add them as-is to a dish, parboil or heat them briefly beforehand.
Try our specialty products
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Chilled nameko pasta with grated daikon radish
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Nameko al ajillo
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Japanese-style nameko mushroom omelet
※Links take you to recipes on the official Fukushima Prefecture Cookpad website, Hara Kucchi-na Fukushima.
