The Forest Nameko grow stick fruits easily under the right conditions during the colder winter months. We suggest using a Shotgun Fruiting Chamber to fruit this species. For instructions on making a shotgun fruiting chamber follow this link.
These unique and versatile mushrooms have a delicate slightly nutty flavour and make a great addition to stir fries, soups and pastas.
The Forest Nameko mushroom is closely related to the Chestnut mushroom (Pholiota adiposa) and is native to the hardwood oak and beech forests of Asia. They have a very similar appearance to the Chestnut, but the shiny orange caps are covered in a natural type of gelatin instead of the scales. While some might think the gelatin is a sign of the mushroom going bad, it is in fact perfectly normal. The gelatinous layer is the reason these mushrooms have become sought after in the culinary world.
They are a standard ingredient in Japanese Miso soup where they act as a natural thickener and flavour enhancer. While they are one of the most popular mushrooms in Japan, they are not widely used in western countries due to their slimy appearance – although they are starting to grow in popularity (for good reason)!
These versatile mushrooms can be used in a variety of dishes including soups, stir-fries, and pasta. They are best grilled, sautéed, or boiled. Their mild and slightly nutty flavour will add a delicious element to your dish.
Nameko mushrooms need a very high humidity while pinning and fruiting, we strongly suggest using a Shotgun Fruiting Chamber (SGFC) to fruit this species. Refer to our instructions on how to make a SGFC here.
Fruiting Instructions: Refer to our Knowledge Portal for detailed instructions on how best to fruit this species.
Fruiting months: Winter
Pinning Temp: 10°C – 15°C
Pinning Humidity: 98% – 100%
Fruiting Temp: 13°C – 18°C
Fruiting Humidity: 90% – 95%
Cultivation Difficulty: Medium
You’ll get exclusive discount codes, early access to specials, interesting news and sneak peaks of new products!