Forest Nameko Grow Stick

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 – but 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 high humidity while pinning and fruiting, so we recommend using a Shotgun Fruiting Chamber (SGFC) to fruit this species. Refer to our easy step-by-step guide on how to make your own SGFC.

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 – 23°C

Fruiting Humidity: 90% – 95%

Cultivation Difficulty: Medium