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NAMEKO MUSHROOM CULTIVATION
Pholiota nameko: Nameko mushrooms grow well in cool temperatures and are a popular thickening agent in soups due to their gelatinous caps.
Sawdust Spawn- Used for larger mushroom log projects, or by those wanting to inoculate logs every year. Used for small to large enthusiast or commercial projects. Best for inoculating 10 or more logs.*You need an Inoculation Tool to use Sawdust Spawn! For larger projects you may want to purchase an Angle Grinder Adapter and specialized 12mm drill bit!Sawdust spawn comes in bags approximately 5.5lbs each.
On Logs - Prefers Log and Stump methods. Nameko produces mushrooms in the fall when cooler temperatures set in.
Check out our Spawn FAQ to figure out what type of logs you can use!
Nameko mushrooms prefer cooler temperatures and need constant humidity when fruiting.
Cooking: 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.
Properties:Mushrooms in thePholiotagenus have medicinal qualities that inhibit tumor and microbial growth. In one study conducted on lab mice, polysaccharides taken fromPholiotamycelium reduced the growth of cancerous tumors by about 60% (Ohtsuka et al., 1973). Acting as an antimicrobial, an extract of Pholiota was shown to inhibit the growth of bacteria including E. coli and Staphylococcus aureus (Dulger et al., 2004).