Nameko is supposed to have fairly slimey caps. I have a culture of them that I tried to grow, but I didn’t have the ability to make it cold enough to trigger fruiting.
They are really good. Amazing in my ramen
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Ooh boy! Yeah they are used for making miso soup from what I read
totally
nameko and tofu with red miso is a staple.
worth noting Japanese generally use them when they are small and before the caps spread
