Description
About This Mushroom Liquid Culture
Our Japanese 5 Pack is a premium mushroom liquid culture: live, lab-verified mycelium suspended in sterile nutrient broth and ready to inoculate your grow medium. Each set ships with sterile needles for clean, reliable transfers.
Japanese Liquid Culture 5 Pack — Product Summary
- Five 10–12cc liquid culture syringes featuring five staple species of Japanese cuisine
- Includes: Shiitake Warm Weather (Lentinula edodes), King Oyster (Pleurotus eryngii), White Enoki (Flammulina velutipes), Snow Fungus (Tremella fuciformis), Pioppino (Agrocybe aegerita)
- Each syringe contains viable mycelium in sterile nutrient broth
- Store liquid culture syringes at normal room temperature in the original packaging for 6 or more months.
- Ships with sterile needles
Japanese Liquid Culture 5 Pack — Pack Overview
The Japanese Mushroom Cultures 5 Pack brings together five species that form the backbone of Japanese culinary mushroom culture, the species you find in ramen shops, izakayas, and home kitchens across Japan and increasingly in specialty grocery stores in the United States. We have carried all five of these cultures for years and sell them individually across multiple platforms. This pack is for cultivators who want to build out a Japanese culinary mushroom grow in a single order and work with the full range of what Japanese mushroom cultivation looks like.
Japanese Liquid Culture 5 Pack — Included Species
Shiitake Warm Weather (Lentinula edodes) Liquid Culture
Shiitake is the most commercially cultivated gourmet mushroom in the world outside of button mushrooms, and the warm weather strain included here fruits between 55 and 85°F, which covers most indoor cultivation setups without a temperature-controlled room. Lentinula edodes has been grown on oak logs in Japan and China for over a thousand years, and that log cultivation tradition produces outstanding results today. Modern supplemented hardwood sawdust blocks colonize faster and produce more flushes in less space. Cold shocking the colonized block initiates pinning. We have sold more of this culture than almost any other shiitake strain and it is consistently one of the most reliable performers we stock.
Shiitake Warm Weather — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 55 to 85°F — wide range, covers most indoor setups without climate control |
| Substrate | Supplemented hardwood sawdust; masters mix; oak logs |
| Pinning trigger | Cold shock or temperature drop; cold water soak also works well |
| Storage life | 6 or more months at normal room temperature |
Shiitake Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Omphalotaceae
- Genus: Lentinula
- Species: Lentinula edodes
King Oyster (Pleurotus eryngii) Liquid Culture
King Oyster is the largest Pleurotus species and the one that behaves most differently from its oyster relatives. The thick meaty stem is the eating part, the cap is small relative to the stem and the texture holds up to high-heat cooking in a way that thinner oyster species cannot match. In the wild Pleurotus eryngii grows on plant roots in Mediterranean habitats rather than on wood, which is why it does not behave quite like a standard wood-decomposing oyster in cultivation. Restricting fresh air exchange during early pinning encourages the stem elongation that makes it so distinctive in Japanese cuisine. We have sold this culture for years and it is one of the most consistent performers in our catalog.
King Oyster — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 55 to 65°F — cooler than most Pleurotus species |
| Substrate | Supplemented hardwood sawdust; cottonseed hull blends |
| Key technique | Restrict FAE during early pinning to encourage long stem development |
| Storage life | 6 or more months at normal room temperature |
King Oyster Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Pleurotaceae
- Genus: Pleurotus
- Species: Pleurotus eryngii
White Enoki (Flammulina velutipes) Liquid Culture
White Enoki is one of the few cultivated gourmet mushrooms that actually prefers near-refrigeration temperatures to fruit. Forty-five to sixty degrees is the sweet spot, which makes it useful for cultivators with cool basements or garages who struggle to fruit species that want warmth. The long white stems and tiny caps of the cultivated form look completely different from the wild Flammulina velutipes, which is short, brown, and grows on hardwood trees in late autumn. The cultivated morphology comes from the restricted airflow conditions used in commercial production. We have found that customers growing in naturally cool spaces without climate control often get excellent Enoki results when warmer species stall out entirely.
White Enoki — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 45 to 60°F — one of very few species that fruits reliably at near-refrigeration temps |
| Substrate | Hardwood sawdust; grows well in jars or bottles for stem elongation |
| Good fit for | Cool basements, garages, unheated spaces where warmer species stall |
| Storage life | 6 or more months at normal room temperature |
White Enoki Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Physalacriaceae
- Genus: Flammulina
- Species: Flammulina velutipes
Snow Fungus (Tremella fuciformis) Liquid Culture
Snow Fungus is the white translucent jelly fungus used throughout Chinese and Japanese cuisine in dessert soups, skin care preparations, and as a textural element in cold dishes. Tremella fuciformis is technically a yeast parasite, meaning it grows in association with another fungus rather than breaking down substrate directly. In cultivation that means it is typically co-cultivated with a host fungus, which makes it more complex to produce than a standard substrate mushroom. We maintain this culture for customers working on combined culture experiments, research applications, and specialty cultivation projects. The gel-like fronds are genuinely unlike anything else in our collection.
Snow Fungus — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2%; grows as yeast form in liquid culture |
| Cultivation type | Mycoparasite — requires host fungus for fruiting body development |
| Best use | Research, combined culture experiments, specialty cultivation with host species |
| Difficulty | Advanced — more complex than standard substrate cultivation |
| Storage life | 6 or more months at normal room temperature |
Snow Fungus Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Tremellomycetes
- Order: Tremellales
- Family: Tremellaceae
- Genus: Tremella
- Species: Tremella fuciformis
Pioppino (Agrocybe aegerita) Liquid Culture
Pioppino is an Italian culinary staple that has never gotten the attention in North America it deserves. The small brown cap, the firm chewy texture, the nutty earthy flavor that holds up to long braises, it is exactly the kind of mushroom that chefs reach for when they want something with more presence than an oyster but different from shiitake. Agrocybe aegerita grows naturally on poplar and willow wood throughout Europe and Asia, and it translates well to supplemented hardwood sawdust cultivation with similar substrate requirements to shiitake. We run it on our standard medium and it colonizes reliably. Fruiting temperature sits at 55 to 75°F and the cluster-forming habit produces dense, visually impressive harvests.
Pioppino — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 55 to 75°F |
| Substrate | Supplemented hardwood sawdust; poplar and willow work particularly well |
| Growth habit | Cluster-forming — dense tight groups, good for small-space grows |
| Storage life | 6 or more months at normal room temperature |
Pioppino Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Strophariaceae
- Genus: Agrocybe
- Species: Agrocybe aegerita
Japanese Liquid Culture 5 Pack — Cultivation Overview
Every species in the Japanese Mushroom Cultures 5 Pack is fully cultivatable on appropriate substrates. Shiitake, King Oyster, White Enoki, and Pioppino all perform well on supplemented hardwood sawdust with standard grain spawn methodology. Snow Fungus requires a host fungus for fruiting body development and is best approached as a research and specialty culture. All syringes ship from our McConnell, Illinois lab ready to inoculate..
Related Liquid Cultures & Collections
Japanese Liquid Culture 5 Pack | Mushroom Liquid Culture
Description
About This Mushroom Liquid Culture
Our Japanese 5 Pack is a premium mushroom liquid culture: live, lab-verified mycelium suspended in sterile nutrient broth and ready to inoculate your grow medium. Each set ships with sterile needles for clean, reliable transfers.
Japanese Liquid Culture 5 Pack — Product Summary
- Five 10–12cc liquid culture syringes featuring five staple species of Japanese cuisine
- Includes: Shiitake Warm Weather (Lentinula edodes), King Oyster (Pleurotus eryngii), White Enoki (Flammulina velutipes), Snow Fungus (Tremella fuciformis), Pioppino (Agrocybe aegerita)
- Each syringe contains viable mycelium in sterile nutrient broth
- Store liquid culture syringes at normal room temperature in the original packaging for 6 or more months.
- Ships with sterile needles
Japanese Liquid Culture 5 Pack — Pack Overview
The Japanese Mushroom Cultures 5 Pack brings together five species that form the backbone of Japanese culinary mushroom culture, the species you find in ramen shops, izakayas, and home kitchens across Japan and increasingly in specialty grocery stores in the United States. We have carried all five of these cultures for years and sell them individually across multiple platforms. This pack is for cultivators who want to build out a Japanese culinary mushroom grow in a single order and work with the full range of what Japanese mushroom cultivation looks like.
Japanese Liquid Culture 5 Pack — Included Species
Shiitake Warm Weather (Lentinula edodes) Liquid Culture
Shiitake is the most commercially cultivated gourmet mushroom in the world outside of button mushrooms, and the warm weather strain included here fruits between 55 and 85°F, which covers most indoor cultivation setups without a temperature-controlled room. Lentinula edodes has been grown on oak logs in Japan and China for over a thousand years, and that log cultivation tradition produces outstanding results today. Modern supplemented hardwood sawdust blocks colonize faster and produce more flushes in less space. Cold shocking the colonized block initiates pinning. We have sold more of this culture than almost any other shiitake strain and it is consistently one of the most reliable performers we stock.
Shiitake Warm Weather — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 55 to 85°F — wide range, covers most indoor setups without climate control |
| Substrate | Supplemented hardwood sawdust; masters mix; oak logs |
| Pinning trigger | Cold shock or temperature drop; cold water soak also works well |
| Storage life | 6 or more months at normal room temperature |
Shiitake Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Omphalotaceae
- Genus: Lentinula
- Species: Lentinula edodes
King Oyster (Pleurotus eryngii) Liquid Culture
King Oyster is the largest Pleurotus species and the one that behaves most differently from its oyster relatives. The thick meaty stem is the eating part, the cap is small relative to the stem and the texture holds up to high-heat cooking in a way that thinner oyster species cannot match. In the wild Pleurotus eryngii grows on plant roots in Mediterranean habitats rather than on wood, which is why it does not behave quite like a standard wood-decomposing oyster in cultivation. Restricting fresh air exchange during early pinning encourages the stem elongation that makes it so distinctive in Japanese cuisine. We have sold this culture for years and it is one of the most consistent performers in our catalog.
King Oyster — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 55 to 65°F — cooler than most Pleurotus species |
| Substrate | Supplemented hardwood sawdust; cottonseed hull blends |
| Key technique | Restrict FAE during early pinning to encourage long stem development |
| Storage life | 6 or more months at normal room temperature |
King Oyster Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Pleurotaceae
- Genus: Pleurotus
- Species: Pleurotus eryngii
White Enoki (Flammulina velutipes) Liquid Culture
White Enoki is one of the few cultivated gourmet mushrooms that actually prefers near-refrigeration temperatures to fruit. Forty-five to sixty degrees is the sweet spot, which makes it useful for cultivators with cool basements or garages who struggle to fruit species that want warmth. The long white stems and tiny caps of the cultivated form look completely different from the wild Flammulina velutipes, which is short, brown, and grows on hardwood trees in late autumn. The cultivated morphology comes from the restricted airflow conditions used in commercial production. We have found that customers growing in naturally cool spaces without climate control often get excellent Enoki results when warmer species stall out entirely.
White Enoki — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 45 to 60°F — one of very few species that fruits reliably at near-refrigeration temps |
| Substrate | Hardwood sawdust; grows well in jars or bottles for stem elongation |
| Good fit for | Cool basements, garages, unheated spaces where warmer species stall |
| Storage life | 6 or more months at normal room temperature |
White Enoki Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Physalacriaceae
- Genus: Flammulina
- Species: Flammulina velutipes
Snow Fungus (Tremella fuciformis) Liquid Culture
Snow Fungus is the white translucent jelly fungus used throughout Chinese and Japanese cuisine in dessert soups, skin care preparations, and as a textural element in cold dishes. Tremella fuciformis is technically a yeast parasite, meaning it grows in association with another fungus rather than breaking down substrate directly. In cultivation that means it is typically co-cultivated with a host fungus, which makes it more complex to produce than a standard substrate mushroom. We maintain this culture for customers working on combined culture experiments, research applications, and specialty cultivation projects. The gel-like fronds are genuinely unlike anything else in our collection.
Snow Fungus — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2%; grows as yeast form in liquid culture |
| Cultivation type | Mycoparasite — requires host fungus for fruiting body development |
| Best use | Research, combined culture experiments, specialty cultivation with host species |
| Difficulty | Advanced — more complex than standard substrate cultivation |
| Storage life | 6 or more months at normal room temperature |
Snow Fungus Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Tremellomycetes
- Order: Tremellales
- Family: Tremellaceae
- Genus: Tremella
- Species: Tremella fuciformis
Pioppino (Agrocybe aegerita) Liquid Culture
Pioppino is an Italian culinary staple that has never gotten the attention in North America it deserves. The small brown cap, the firm chewy texture, the nutty earthy flavor that holds up to long braises, it is exactly the kind of mushroom that chefs reach for when they want something with more presence than an oyster but different from shiitake. Agrocybe aegerita grows naturally on poplar and willow wood throughout Europe and Asia, and it translates well to supplemented hardwood sawdust cultivation with similar substrate requirements to shiitake. We run it on our standard medium and it colonizes reliably. Fruiting temperature sits at 55 to 75°F and the cluster-forming habit produces dense, visually impressive harvests.
Pioppino — Out-Grow Lab Notes
| Parameter | Out-Grow Notes |
| Culture medium | LME + dextrose, 2% + 2% in distilled water |
| Fruiting temp | 55 to 75°F |
| Substrate | Supplemented hardwood sawdust; poplar and willow work particularly well |
| Growth habit | Cluster-forming — dense tight groups, good for small-space grows |
| Storage life | 6 or more months at normal room temperature |
Pioppino Taxonomy
- Kingdom: Fungi
- Division: Basidiomycota
- Class: Agaricomycetes
- Order: Agaricales
- Family: Strophariaceae
- Genus: Agrocybe
- Species: Agrocybe aegerita
Japanese Liquid Culture 5 Pack — Cultivation Overview
Every species in the Japanese Mushroom Cultures 5 Pack is fully cultivatable on appropriate substrates. Shiitake, King Oyster, White Enoki, and Pioppino all perform well on supplemented hardwood sawdust with standard grain spawn methodology. Snow Fungus requires a host fungus for fruiting body development and is best approached as a research and specialty culture. All syringes ship from our McConnell, Illinois lab ready to inoculate..