All our mushroom cultures are only one to two transfers away from the 1st generation mother culture to ensure a vibrant, healthy, and fast-growing product.
Each liquid mushroom culture syringe contains 12 cc's of mycelium suspended in a nutrient broth solution or commonly referred to as a liquid culture. Unlike many vendors, our cultures do not contain honey, we use a special clear recipe so you can see exactly what you're getting. Your mushroom culture is guaranteed to arrive 100% viable and completely contamination-free ready to inoculate a substrate of your choice.
You may use your LC Syringe right away, or store it in its mylar container in the refrigerator for 6 months or longer!
Your order with us today will contain:
(1) sterile 12 ml syringe with locking cap and selected strain.
(1) mylar syringe sleeve for long-term storage.
(2) alcohol pads.
(1) 18 gauge needle.
WE SHIP EVERYWHERE
Worldwide shipping makes us the most turned to mushroom culture producer/distributor in the world. If you canï¾’t find it in your country, we have you covered and our shipping time is considerably less than what you may expect.
Strain Information
Nameko Mushroom Pholiota Nameko
Nameko is the most cultivated mushroom by volume in Japan, for a reason. It is considered a valuable medicinal mushroom with cancer fighting properties, and the traditional recipe for Miso soup is generously filled with chopped pieces. This tasty, nutty mushroom has a slippery cap, so most recipes call for incorporating the saute back into a sauce or soup so the texture is incorporated perfectly.
Nameko is a cold triggered mushroom that typically fruits in the fall months when the temperature drops below 50F for the first time, and flushes twice a few weeks apart. The best method for cultivation is logs bundled together on the ground and slightly submerged length-wise, covered with leaves. When these ﾓraftsﾔ fruit, they explode with hundreds of Nameko, wall to wall fruiting, so be prepared to use a pair of scissors to clip these off just above the logs into a basket and straight into the kitchen!
Nameko mushrooms (Pholiota microspora) are an important part of Japanese cooking and an ingredient in many dishes, including traditional miso soup. Nameko mushrooms have long white stems and smooth caps that range in color from amber to an orange-brown. Each cap is no more than an inch in diameter and has a shiny gelatinous covering. Itﾒs this slippery cap that earned the mushroom its name, as nameko literally translates to ﾓslimy mushroomﾔ in Japanese.
Where Do Nameko Mushrooms Grow?
Although native to most of Asia, the majority of nameko mushrooms can be found in Japan, growing in clusters around debris like the dead trunks of oak or beech trees, from October to February. Thanks to nameko gardens, cultivation of this type of mushroom is year-round in Japan, Southern California, and other parts of the world. Although not available at all grocery stores, nameko mushrooms can be found both canned and dried at specialty markets.
What Do Nameko Mushrooms Taste Like?
As is the case with a lot of fresh mushrooms, namekos donﾒt taste the same way they smell. They have an earthy flavor and a subtle fruit-like taste, but they smell more like butterscotch or cashews. (This aroma is why nameko mushrooms are sometimes called ﾓbutterscotch mushroomsﾔ in English.)
Nameko mushrooms are a good source of protein, and they include such essential minerals as potassium and calcium, as well as polysaccharides. Vitamins like riboflavin, niacin, and thiamin are also found in nameko mushrooms.
How to Cook With Nameko Mushrooms
Traditionally, nameko mushrooms have been used in Japan to both thicken and enhance the flavor of miso soup, but thatï¾’s just the beginning.
1. In nabemono: Colloquially known as nabe or ﾓone-pot stew,ﾔ this traditional boiled soup of tofu, bean sprouts, dark green vegetables, radish, onion, fish, poultry, steak, shallots, garlic, and other spices is basically the heartier version of miso soup and one of the best recipes in which to include nameko.
2. As a natural thickener: The gelatin in the caps of nameko mushrooms makes them a perfect thickening agent for soups, sauces, gravies, stews, and, of course, miso.
3. As an appetizer:
Chopped and mixed with cabbage, carrots, and a bit of soy sauce, nameko mushrooms create a unique salsa. Sliced on crostini with olive oil, a pinch of salt, and a dash of tobachan sauce, they make for a delicious bruschetta.
4. On a charcuterie board: The texture of nameko mushrooms develops during sautéeing and grilling. Once prepared, nameko mushrooms are right at home with goat cheese, black olives, almonds, pinot noir, and sherry.
5. In Italian dishes. As tasty as they are in a traditional stir-fry or miso, theyï¾’re just as delicious as a pizza topping or mixed in with pasta or risotto.
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