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Organic Nameko Mushroom Outdoor Log Growing Kit
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| Skill level | Advanced |
| Grow location | Outdoors |
| Spawn shelf life | 6 months (refrigerated) |
| Incubation | 12-18 months |
| Fruiting temps | 45-65°F |
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.
Aside from being kiln dried, our wooden dowels are not treated in any other way.
"5 of the Best Nameko Mushroom Recipes"
Each outdoor kit contains:
- A drill bit
- Log sealing wax
- A wax applicator
- 100ct plug spawn or voucher
- Instruction guide
That's not mold, it's mycelium!
Your kit includes plug spawn colonized with mushroom mycelium. It may appear covered with a soft, white, mold-like substance - that's the mushroom mycelium! It is completely normal. The mycelium of some species is more prominent than others.
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Ordering a log kit with a voucher allows you to redeem your plug spawn at a later date. Vouchers make a great gift and are good for projects beyond a 3 month start date.
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Ordering a kit with live spawn is best for projects that will be done within 3 months of ordering.
Plug spawn is living and perishable. It can live unrefrigerated for up to three months or refrigerated for up to 6 months.
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Nameko prefers log and stump methods. Nameko produces mushrooms in the fall when cooler temperatures set in.
For our complete plug spawn pamphlet, click here.
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If you don't plan to use immediately, you can refrigerate your spawn for up to 6 months.
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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.
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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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