Nametake Recipe (Simmered and Seasoned Enoki Mushrooms)

If you’ve ever stayed at a traditional inn in Japan or enjoyed a simple Japanese breakfast, you may have seen a small dish of glossy, savory mushrooms sitting next to steamed rice. That dish is Nametake — a humble but deeply flavorful condiment made from enoki mushrooms simmered in a sweet soy sauce glaze.

It’s one of those classic Japanese sides that quietly steals the show. Spoon it over warm rice, tuck it into onigiri, or top your tofu with it — and suddenly everything tastes richer.

Today I’m sharing a simple homemade version you can make in under 10 minutes.

What Is Nametake?

Nametake (なめたけ) is a Japanese mushroom condiment made by simmering enoki mushrooms in soy sauce base savory sauce until tender and glossy.

“Nametake” is a common nickname for “enoki mushrooms,” although in some regions it may refer to different types of mushrooms. The Japanese name enokitake comes from the fact that this mushroom grows at the base of dead or decaying enoki trees. While enokitake (hereafter referred to as enoki) is the official name, there is no mushroom whose formal Japanese name is “nametake.” In general, nametake is actually a product name for a processed food made using enoki mushrooms as the main ingredient.

There are several theories about the birthplace of nametake, but the most widely accepted one points to Shinshu (Nagano). Nagano Prefecture is famous for its mushrooms, and most domestically produced enoki mushrooms — the main ingredient in nametake — are grown in Nagano.

RECIPE

Servings: 3-4

Time: 10 min

Ingredients:

1 pack enoki mushrooms
1/2 tbsp sugar
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1/2 tbsp rice vinegar

(option) Chili sauce for the additional topping

Instructions:

Prepare the Enoki
Trim off the root end of the enoki mushrooms and gently separate them with your hands.
If they are very long, cut them in half for easier eating.
There’s no need to wash enoki unless visibly dirty — just wipe gently if needed.
Simmer the Mushrooms
Add the enoki, sugar, sake, mirin, and soy sauce to a small saucepan.
Turn the heat to medium and bring to a gentle simmer.
The mushrooms will release moisture and shrink quickly.
Cook for about 5–7 minutes.
Stir occasionally, until the liquid slightly thickens and the mushrooms become tender and glossy.
Finish with Vinegar
Turn off the heat and stir in the rice vinegar.
The vinegar brightens the flavor and balances the sweetness, giving the nametake that signature savory-tangy finish.
Let cool completely — the sauce will thicken further as it cools.

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A Brief History of Nametake

Nametake became widely popular in post-war Japan as bottled versions began appearing in grocery stores in the 1950s and 60s. Preserved in soy-based seasoning, it was an affordable and convenient way to add flavor to plain rice.

Brands like bottled nametake from Japanese food companies helped make it a staple in many households — especially as refrigeration and food preservation improved across Japan.

Because it keeps well in the fridge and stretches a small amount of mushrooms into a flavorful condiment, nametake became a practical, everyday food.

Today, you’ll still find it sold in jars throughout Japan — but homemade nametake tastes fresher, lighter, and less overly sweet than many store-bought versions.