Organic Nameko Mushroom Sawdust Spawn
|Spawn shelf life||6 months (refrigerated)|
|Bag weight||5.5 lbs|
|Incubation - beds||2-4 months|
|Incubation - logs||12-18 months|
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. Nameko mushrooms need cooler temperatures and constant humidity when fruiting, and are not ideal for hot or dry climates.
Nameko can be difficult to cultivate and is ideal for advanced and enthusiast growers who have had some success growing other mushrooms.
- Nameko mushroom sawdust spawn can be used for log projects and/or outdoor beds and top-fruiting containers.
- Sawdust spawn is ideal for larger log projects of 10 or more logs.
- This is not a mushroom grow kit. Nameko sawdust spawn must combined with a substrate (like hardwood chips) or used in log inoculation in order to fruit.
Upon receiving your spawn:
Remove it from the shipping box as soon as possible. Then, unfold the top of the bag, making room for air space. It's also important to check and confirm that the filter patch is not obstructed. This will help the organism breathe and continue to thrive!
Scroll down for cultivation, inoculation, and storage guides.
If you don’t plan to use your nameko mushroom sawdust spawn right away, store in the refrigerator. Use within 6 months of receipt.
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.
All our spawn is made using organic cultures from our own culture bank. Our sawdust spawn is handmade from a blend of locally sourced, all-natural, organic, and non-GMO woods and supplements from farms and forests 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.
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