Origin: Miyazaki Prefecture

 

These dried nameko mushrooms from Miyazaki have a firm texture and can be used in a wide variety of dishes, whether Japanese, Western, or Chinese. They are excellent in curries, stews, and stir-fries. For miso soup or udon, they can be added directly without soaking. If rehydrating, soak in plenty of water for about 20 minutes, then drain before use.