Mycélium de Nameko biologique sur chevilles en bois

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Difficulté : Avancé

Le Nameko (Pholiota nameko) est un champignon cultivé populaire au Japon. Au fur et à mesure de leur croissance, ils sont recouverts d'une couche de gélatine naturelle, ce qui leur donne une apparence unique, presque brillante.

Une fois cuits, ils ont une saveur terreuse avec de subtiles notes fruitées, et un arôme rappelant les noix de cajou et le caramel écossais. Les champignons Nameko ont besoin de températures plus fraîches et d'une humidité constante lors de la fructification, et ne sont pas idéaux pour les climats chauds ou secs. 

Propriétés : Les champignons du genre Pholiota possèdent des qualités médicinales qui inhibent la croissance tumorale et microbienne. Dans une étude menée sur des souris de laboratoire, des polysaccharides extraits du mycélium de Pholiota ont réduit la croissance des tumeurs cancéreuses d'environ 60 % (Ohtsuka et al., 1973). Agissant comme un antimicrobien, un extrait de Pholiota s'est avéré inhiber la croissance de bactéries, y compris E. coli et Staphylococcus aureus (Dulger et al., 2004).

Tools you'll need

To grow on logs using plug spawn, you will need:
• Drill Bit
• Sealing Wax
• Wax Daubers

To calculate how much spawn you will need, click here.

Inoculation

Nameko can be difficult to cultivate and is ideal for advanced and enthusiast growers who have had some success growing other mushrooms.

Nameko prefers log and stump methods. This species typically produces mushrooms in the fall when cooler temperatures set in. They require constant humidity when fruiting.

Cultivation

Ideal project size: Plug spawn is ideal for smaller projects of 1-10 logs, though some log cultivators will use them for larger projects.

Click here for full instructions

Storing

If you don't plan to use within 3 weeks, you may refrigerate the plug spawn for up to 6 months.

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.

Cautions & Considerations

• 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.

• Aside from being kiln dried, our wooden dowels are not treated in any other way.

FAQs

Plug Spawn FAQ 

Log Cultivation FAQ

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Angle Grinder Adapter
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Log Sealing Wax
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4-pack

Frequently Asked Questions

After inoculation, most logs take 6–12 months before producing their first flush of mushrooms. Colonization depends on temperature, moisture, and wood type. Once established, a log can fruit for 3–7 years.

Always use freshly cut, disease-free logs. Old or rotting wood may contain competing fungi or be too dry for successful colonization. Ideally, inoculate within 2–4 weeks of cutting.

Plug spawn (wooden dowels) is easier for beginners and ideal for smaller projects. Sawdust spawn is faster to colonize and more economical for larger batches or commercial growers.

Store logs in a shady, humid area close to the ground. In dry or hot weather, occasional watering or soaking can help maintain moisture. Avoid full sun or windy spots, which can cause bark cracking.

Cluster of brown-capped mushrooms with long, light-colored stems against a white background.

Your Trusted Source for Premium Mushroom Growing Supplies

Whether you’re growing mushrooms at home, in your garden, or at a commercial scale, we offer everything you need to cultivate success. We start with the highest-quality OMRI-listed ingredients, mix them in our state-of-the-art facility, and inoculate them in our custom-built lab, so you can rest easy knowing your product will yield the best results.

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