Nametake : A Jar of Soy Sauce Boiled Enoki Mushrooms

When it comes to the mushrooms that represent Japan, “Shiitake (椎茸)” is famous and I like to eat the grilled mushroom with soy sauce and butter.

Another representative example of Japan-originated cultivated mushrooms is “Enoki (えのき)” whose wild form is referred to as winter mushrooms in English.

Enoki Mushrooms

Enoki are thin long white mushrooms and often used in Japanese cuisine together with Shiitake mushrooms, especially as an ingredient for miso soup and “Nabemono (鍋物 : Japanese hot-pot dishes)“.

Accordingly, Enoki mushrooms are not only sold in plastic packages at supermarkets, but there are also processed Enoki available in Japan.

Nametake (なめ茸)

A Jar of Nametake Mushrooms

When I think of processed Enoki mushrooms, what comes to mind first is “Nametake (なめ茸)”, so today I purchased a jar of Nametake mushrooms for this blog article.

Nametake Mushrooms

Nametake are soy sauce boiled Enoki mushrooms and usually come in jars.

It was first developed around the year 1958 or 1959 by “Nishiki (錦)” (Google Map), a Ryotei restaurant located in Arashiyama, Kyoto, and afterward became popular.

Where to Buy Nametake Mushrooms

Hence, today you can buy Nametake in most supermarkets and many drugstores around the country, and besides it is inexpensive.

In fact, I bought this jar of Nametake for about 100 yen (about 1 USD) at a drugstore near my house.


Nametake Ingredients

According to the ingredient list on the side of the jar, this Nametake is made mainly with Enoki mushrooms, sugar, starch syrup, soy sauce, salt, Kombu seaweed extract, bonito extract, chicken bouillon, yeast extract, and agar.


Nametake is made by boiling down Enoki mushrooms in a soy sauce based sweet sauce.

It is sweet rather than salty, and when you put the mushrooms in the mouth, a subtle aroma of soy sauce and lots of umami taste from Kombu, bonito and chicken spread.

Nametake Rice

Nametake Rice

Nametake mushrooms are a processed food and can be eaten as they are without cooking.

Speaking of Nametake, Nametake rice, or Nametake mushrooms and steamed plain rice are the basic combination familiar to us Japanese.

Other Uses

Nametake Mushrooms with Daikon Oroshi

In addition to plain white rice, Nametake mushrooms go especially well with grated Daikon radish “Daikon Oroshi (大根おろし)” and boiled Wakame seaweed.

Nametake with Wakame Seaweed

(Reference page of this article : Wikipedia ナメタケ )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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