A small Japanese mushroom that ranges in color from orange to amber to gold. The nameko has a soft almost gelatinous texture and a rich, earthy aroma and flavor. It's highly regarded and used primarily in Japanese soups and one-pot dishes. Though nameko mushrooms are seldom found fresh in the United States, they're available canned in Asian markets. The nameko is sometimes also called cinnamon cap. See also mushroom.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.