Nameko

nameko

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.

http://www.compassionateacupuncture.com/chinese__medical__dietary__recom.htm