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[ KEY INGREDIENT ]

Slimy mushroom

The nameko mushroom is the second most cultivated mushroom variety in Japan -- after shiitake. The mushrooms originated in China, but were popularized in Japan.

The Japanese gravitate toward this mushroom because of its slimy quality, much as they favor yamaimo or natto. The sliminess comes from a natural layer of gelatin, released from the cap when it is cooked. The tiny amber-colored caps and creamy white stem are a staple in miso soup or nabemono (hot pot) dishes.

Although fresh nameko is rare in Hawaii, canned and bottled varieties are available at most Asian markets. A similar variety of nameko mushroom, called the cinnamon cap, is being grown in various parts of the United States and is available fresh. It is a rather firm mushroom characterized by its crunchy texture and earthy flavor.

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[ MADE IN HAWAII ]

Yummy -- ginger-flavored white chocolate fudge sauce

The Hawaiian Fudge Sauce Co. has come out with a truly unique chocolate sauce using Hawaiian ginger juice.

The recipe for Hawaiian Ginger White Chocolate Fudge Sauce came to owner Dan Belmont when he was experimenting with new flavors and found that Hawaiian ginger tamed the sweetness of white chocolate. The result is a smooth, buttery rich and slightly pungent dessert sauce that can be poured over ice cream, used as a dipping sauce for fresh fruit or eaten by the spoonful.

Hawaiian Ginger White Chocolate Fudge Sauce sells for about $8 for an 8 ounce bottle, and is available -- along with flavors such as Macadamia Nut, Kona Coffee and Tutu's Original Recipe -- at Hilo Hattie's, Martin & MacArthur, Compleat Kitchen, Na Mea, Pat's Island Delights, Hungry Lion, Menehune Mac and soon at R. Field. Belmont can also be found occasionally at the Farm Bureau farmers' markets in Kailua, Mililani and Kapiolani Community College. Or buy online at www.hawaiianfudgesauce.com.