Grow your own edible and medicinal Nameko mushrooms with liquid culture syringes!
Pholiota nameko, or nameko for short is one of the most cultivated mushrooms in Japan. Traditional recipes for miso soup, a Japanese staple, calls for for chopped pieces of Nameko. It is valued as a medicinal mushroom with cancer fighting properties.
Nameko has a small amber brown cap with beige stems. Its flavor is slightly nutty and has a gelatinous coating that gives it a slippery texture. Typically, it is used in soups and sauces so the texture is well incorporated. Fruiting is triggered by colder temperatures (below 50F) and can be grown on sawdust. It grows in clusters and flushes twice, a few weeks apart.
OutGrow® is proud to present a full line of edible and medicinal mushroom cultures. Economically priced so that everyone can enjoy the wonderful hobby and benefits of mushroom cultivation. Our cultures are made by experts and are 100% clean and viable.
The liquid culture syringes are between 10 and 12cc and are ready to inject to your substrate of choice such as sterilized rye berries.
*This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nameko mushrooms are a must-have ingredient in Japanese cuisine. Nameko mushrooms have a rich, buttery texture and taste great when grilled or sautéed with garlic. They can also be eaten raw as an appetizer or as part of your sushi roll. Namekos are versatile, and you use them in soups for added flavor, boiled down to make broth, or even dried out for seasoning purposes! If you love a nutty mushroom, you will enjoy these.
How to Use Nameko Mushrooms in Cooking
Nameko mushrooms are interesting mushrooms in that they can be used raw or cooked. Nameko's have a rich and buttery texture when sautéed with garlic, grilled, boiled down to make broth for soup, or dried out as seasoning!
When cooking them, sautee the nameko mushrooms until golden brown before adding other ingredients such as soy sauce and rice wine vinegar. Add chopped onion, then prepare like any other stir fry dish by adding vegetables of your choice along with meat or tofu if you'd prefer.
You might also try adding a light coat of oil first before cooking — this will help seal in flavor while frying without causing burnt patches on the pan's surface. It's a brilliant idea to always eat Namekos when they're fresh. Get ready for great culinary mushrooms, as you'll discover.
How to Grow and Cultivate Nameko Mushrooms
Nameko mushrooms are a type of mushroom that grows wild throughout North America, Asia, and Europe - particularly in Japan, where people have been eating them for hundreds of years. They look like white button mushrooms. They're the most popular cultivar in Japan due in part to their reputation as medical mushrooms. They have cancer-fighting properties and a nutty taste.
Cultivating them at home is possible and easy, as long as you know the proper steps to take.
First of all, Nameko mushrooms do not grow in the dirt — this would kill them! The best way for cultivating these tasty fungi is by using a log that you cut into two-inch pieces, with each piece having one or more holes drilled through it, several inches deep so that you can pour that water down into the center of it from above.
Then you lay these logs out on the level ground, where they will receive plenty of sunlight while being watered daily (preferably twice). It won't take long before white spots begin appearing on some areas because those parts have become moist enough to produce spores that eventually form new mushrooms once your Namekos start popping up. We have everything you need to begin growing now. Our viable liquid cultures will ensure you end up with the highest-quality culture.