Food · Fermented foods
Nameko (Slippery Mushroom)
なめこ (Nameko)
Also known as: Nameko, Slippery mushroom, Pholiota microspora, Pholiota nameko, なめこ, 滑子
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| Category | Food |
|---|---|
| Japanese labeling name | なめこ |
| Common Japanese notations | なめこ, 滑子, ナメコ |
| Origin | Nameko mushroom (Pholiota microspora); cultivated extensively in Japan; principal modern production regions Yamagata (volume leader), Niigata, Nagano, Hokkaido; distinctive gelatinous coating that gives the name (nameko = 'slippery one') |
| Typical functions | Nameko miso-shiru (nameko miso soup) — defining application, Nameko-oroshi (with grated daikon) — traditional appetizer, Foodservice and household soup ingredient |
| Regulatory status in Japan | Standard agricultural product labeling. Yamagata, Niigata, Nagano major regions. Not a designated allergen. |
Nameko (なめこ / 滑子) — Pholiota microspora — is a defining Japanese mushroom characterized by its distinctive gelatinous coating ('nameko' literally means 'slippery one'). The OEM positioning is universal: as the central ingredient of nameko miso-shiru (nameko miso soup, a household and foodservice staple), as nameko-oroshi (with grated daikon, traditional appetizer), and as a pre-cooked vacuum-pack volume retail format. Yamagata leads domestic production.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Pre-cooked vacuum-pack nameko (the volume retail format)
- Fresh nameko in cluster-form
- Nameko miso-soup instant retail
Ingredient profile
Pholiota microspora mushroom with gelatinous coating. Volume cultivated.
Production: Yamagata (volume leader), Niigata, Nagano, Hokkaido.
OEM applications
Nameko miso-shiru — central application.
Nameko-oroshi appetizer.
For OEM: pre-cooked vacuum-pack retail (volume format), fresh cluster retail, instant miso-soup retail.
Regulatory classification in Japan
Standard food labeling. Major production regions for premium positioning. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty in Asian cuisine channels. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of regional origin.
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Seasonality & supply calendar
- Harvest months
- Wild: September – November; cultivated: year-round
- Peak supply
- October – November (wild)
- Off-season
- Cultivated nameko supplies year-round; wild availability is short
Source: 農林水産省 特用林産物生産統計. Yamagata leads cultivated production volume.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 4°C; vacuum-pack for shelf-stable
- Conditions
- Slime-coated mushroom; sealed in liquid pack often
- Shelf life
- Fresh 5–7 days; vacuum-pack 30 days; canned 24 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Yamagata, Niigata, Nagano, Iwate
- Import dependence
- 100% domestic cultured supply
農林水産省 特用林産物統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Halal | Inherent | |
| Kosher | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Nameko (Slippery Mushroom)?
- Nameko (なめこ / 滑子) — Pholiota microspora — is a defining Japanese mushroom characterized by its distinctive gelatinous coating ('nameko' literally means 'slippery one'). The OEM positioning is universal: as the central ingredient of nameko miso-shiru (nameko miso soup, a household and foodservice staple), as nameko-oroshi (with grated daikon, traditional appetizer), and as a pre-cooked vacuum-pack volume retail format. Yamagata leads domestic production.
- What is the regulatory status of Nameko (Slippery Mushroom) in Japan?
- Standard agricultural product labeling. Yamagata, Niigata, Nagano major regions. Not a designated allergen.
- What products typically use Nameko (Slippery Mushroom)?
- Pre-cooked vacuum-pack nameko (the volume retail format) / Fresh nameko in cluster-form / Nameko miso-soup instant retail
- Where does Nameko (Slippery Mushroom) come from?
- Nameko mushroom (Pholiota microspora); cultivated extensively in Japan; principal modern production regions Yamagata (volume leader), Niigata, Nagano, Hokkaido; distinctive gelatinous coating that gives the name (nameko = 'slippery one')
- What is the INCI / JSCI labeling name for Nameko (Slippery Mushroom)?
- JSCI: なめこ
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From the same origin
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — なめこ 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.