Organic Nameko Mushroom Grain Spawn

"cultivated pholiote, nameko, pholiota microspora"

Little known in European cuisine, they are widely used in Asian cuisine, particularly in miso soups. Namekos have a slightly sticky film on the outside of their cap, which gives them a particular texture and a thickening appearance in broths. They are tasty. They can be simply pan-fried, like most mushrooms.

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

Nameko has a very fine, slightly orange mycelium, which loosens quite easily.

Conservation of mycelium: 1 month in the fridge

 See also “How to use our mycelia”

Our commitment to quality:

We produce our mycelia in laboratory conditions, which guarantees 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

Namekos prefer cool temperatures of 10 to 18°. They particularly appreciate high and constant humidity, they like to be watered daily

After a first harvest in top fruiting, the plastic bags can be completely removed and the bales kept moist by regular watering in "rain".

Substrates

Pasteurized sawdust in indoor cultivation, logs in outdoor cultivation. 

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

Crop Settings

Inoculation

5-10% grain/wet substrate

Incubation

Initiation of the primordia

Fruiting

These data come in particular from the book “Growing gourmet and medicinal mushrooms” by P. Stamets. They are given as indications, each myciculturist having particular growing conditions, there may be individual variations.

Productivity

Average harvest 150-250 gr of fresh mushrooms per 1 kg of wet substrate over 3 harvests.