Organic Nameko Mushroom Grain Spawn

"Pholiota nameko, Nameko mushroom, Pholiota microspora"

Little known in European cuisine, they are widely used in Asian cuisine, especially in miso soups. Nameko mushrooms have a slightly slimy coating on the outside of their caps, giving them a unique texture and a thickening effect in broths. They are flavorful and can be simply sautéed like most mushrooms.

Belonging to the pholiota family, they grow in small clusters of mushrooms measuring between 4 and 7 cm with a small orange cap.

Nameko has a very fine, slightly orange mycelium that separates easily.

Mycelium Storage: 1 month in the fridge

See also "How to use our mycelium"

Our Quality Commitment:

We produce our mycelia under laboratory conditions, ensuring the purity of the varieties and optimal quality.

We produce our mycelia 100% organically, and all our products are certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.

Growing Conditions

Nameko mushrooms prefer cool temperatures between 10 and 18°C. They particularly appreciate high and consistent humidity and like to be watered daily.

After the first top fruiting harvest, the plastic bags can be completely removed, and the blocks kept moist with regular "rain" watering.

Substrates

Pasteurized wood chips for indoor cultivation, logs for outdoor cultivation. 

We recommend our ready-to-use substrate, particularly suitable for wood-decomposing varieties.

Growing Parameters

Inoculation

5-10% grains/wet substrate

Incubation

Primordia Initiation

Fruiting

This data is mainly derived from the book "Growing Gourmet and Medicinal Mushrooms" by P. Stamets. It is provided for reference, and individual variations may occur based on specific growing conditions.

Productivity

Average yield: 150-250 grams of fresh mushrooms per 1 kg of wet substrate over 3 harvests.