Organic Nameko Mushroom Grain Spawn
|Spawn shelf life||6 months (refrigerated)|
|Flavor profile||Sweet, earthy|
|Certifications||USDA certified organic|
|Bag weight||6 lbs|
Nameko (Pholiota nameko) is a popular cultivated mushroom in Japan. As they grow, they are covered in a layer of natural gelatin, which gives them a unique, almost shiny appearance. When cooked, they have an earthy flavor with subtle fruit-like hints, and an aroma reminiscent of cashews and butterscotch. Because nameko mushrooms need cooler temperatures and constant humidity when fruiting, they are more difficult to cultivate. They are not ideal for beginners, but can be quite rewarding for experienced growers. They require adequate cooling and humidity to grow.
Nameko grain spawn can be used for indoor production using sawdust-based sterilized substrate.
Do not use grain spawn for log inoculation.
Nameko mushroom grain spawn can be mixed into sterilized hardwood sawdust to create nameko substrate blocks.
Note: Grain spawn must be mixed with bulk substrate before you can fruit it. If you are new to growing mushrooms, we recommend purchasing a book on mushroom cultivation.
'Growing Gourmet and Medicinal Mushrooms' by Paul Stamets
'Organic Mushroom Farming and Mycoremediation' by Tradd Cotter
Colonization Temps 75-85 degrees F Fruiting Temps 40-60 degrees F CO2 Sensitivity 500-1000 ppm
If you don't plan to use immediately, you can refrigerate your spawn for up to 6 months.
Nameko is a lesser known culinary mushroom in the Americas, but it is used widely in East Asia. It has a gelatinous cap that can thicken soups and sauces and has an aroma that walks the line of being both fruity and earthy. Nameko mushrooms go well with dark green vegetables, red meats, and shallots, and are used traditionally in Japanese miso soups.
Our grain spawn is USDA certified organic and made using organic cultures from our own culture bank. It contains a blend of locally sourced, organic, and non-GMO grains and supplements from farms in New England and North America.
If you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked.