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Learn to make Nametake, or seasoned Japanese mushrooms, at home for a healthy, easy snack or condiment. Made with mixed mushrooms, gluten-free soy sauce, and coconut sugar.
What is Namatake?
Namatake is a Japanese jarred mushroom snack. It comes in shelf-stable jars, and it was such a childhood treat for me (my sisters would fight over it and love to eat it as a snack).
It’s often served as a condiment with rice or on top of chazuke. The mushrooms are seasoned with soy sauce and they have a soft, almost gooey texture?
How to Make Homemade Nametake
Namatake is simply soy-braised enoki mushrooms. It’s actually very easy (and cheap) to make at home, without preservatives!
To make your own condiment, simply cook down mushrooms in soy sauce, mirin, sake, and sugar. Once it gets nice and thick, deglaze the pan with a splash of rice wine vinegar. You can eat it right then, or stash your mushrooms in a jar in the fridge and eat as a condiment. It is quite salty, as it is intended to be eaten in small quantities, with rice, ochazuke and similar dishes.
Is Nametake Gluten-Free?
Typically, the Japanese preserved mushrooms you buy in the store are not gluten-free. They’re made with conventional soy sauce, which contains a small amount of wheat. This homemade recipe is fully gluten-free, just use your favorite tamari or GF soy sauce.
Is Nametake Vegan?
Often, the store-bought preserved mushrooms contain dashi or bonito, both of which contain fish. When you make your own, you can skip all animal products.
To get all of the flavors of traditional nametake without fish, I add shimeji mushrooms to the traditional enoki for extra texture and umami. And of course, I use gluten-free soy sauce. This recipe is also refined sugar-free! Instead of cane sugar, these mushrooms are sweetened with coconut sugar. However, you can use any sugar really.
Adjusting the Salt
The great part about making your own preserved mushrooms is that they’re actually preservative-free! The texture is also more enjoyable, with less of a slimy feel, as you’re preparing it fresh.
Store-bought versions are very salty, which is why it’s used as a condiment. But you can easily adjust the taste if you prefer and use less soy sauce–adjust to taste!
Feel free to make this mushroom condiment your own! You can add in yuzu, chili oil, or togarashi for spice.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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