Cinnamon Caps are considered a delicacy in Japan, and are known for their crunchy stems, and crisp nutty flavor. They grow in tight clusters, with strikingly golden and orange caps, often with flakes of white on top. They maintain their firm texture even when cooked, and are a little bit similar to Nameko mushrooms in both appearance and flavor, though they do not have the trade mark “viscosity” that Namekos possess.

Cinnamon caps are traditionally used in miso soup, and hot pot-style dishes, though they are very versatile, and can be used in just about any dish where mushrooms are called for. Due to their small size, they can be used whole, stems included, but they should be cleaned with a damp paper towel or a soft brush and trimmed prior to use. They are rich in vitamins like thiamin, riboflavin, and niacin, and minerals including calcium, potassium, and sodium.