Pholiota nameko, commonly known as Nameko in Japan is so slimy that for most foreigners cannot enjoy it. The problem is how to use it, so you can find a balance between the slimy quality, and the wonderful texture. I prepare it the following way; flash cook the mushroom and set aside, grate some daikon (Japanese radish) and discard the juice, make some dashi, add shoyu, a pinch of sake, and add it together by finishing it off with some sudachi, or citrus. It is a very balanced combination and is excellent and refreshing in the summer.

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