Nameko Liquid Culture – 10 ml Sterile Syringe

Species: Pholiota microspora (syn. P. nameko)  |  Prepared in the UK

Nameko forms tight clusters of amber caps with a natural glossy glaze. That glaze gives broths and sauces a silky body, while the mushrooms bring a gentle, nutty–caramel flavour. Widely used in miso soup, nabemono hotpots and quick sautés, they hold texture and shine on rice bowls, noodles and small plates.

About This Culture

This 10 ml syringe contains actively growing Nameko mycelium in nutrient broth, prepared under sterile workflow. Use to inoculate grain jars or bags, transfer to agar, or expand into fresh liquid culture under clean conditions.

Included

• 1 × 10 ml Nameko liquid culture syringe
• 1 × sterile needle
• 1 × alcohol wipe
• 1 × natural hemp bag (outer packaging)

Reusable Hemp Bag

The syringe and wipe ship inside an undyed hemp bag. After pasteurising, you can fill the bag with a substrate of your choice (e.g., coffee grounds mixed with sawdust) to create a small, plastic-free gift grow kit for a friend or classroom project.

Culinary Notes & Use Ideas

• Taste & texture: mild, nutty and slightly sweet; caps keep a pleasant bite and a glossy finish.
• Quick wins: stir-fry with garlic, soy and spring onion; drop into miso toward the end; glaze with mirin for rice bowls.
• Broth body: the natural glaze lends soups and sauces a gentle silk without added thickeners.
• Pairs with: tofu, greens, ginger, sesame oil, dashi, miso, citrus, grilled fish or smoked tofu.

Nutritional Notes

Nameko, like many cultivated fungi, contains fibre and β-glucans and is studied for its antioxidant profile. We avoid health claims; treat it as a flavour-forward mushroom that contributes to a varied diet.

Use

1. Shake to disperse mycelium.
2. Clean the injection point (grain bag port or jar lid) with the alcohol wipe.
3. Attach sterile needle; flame-sterilise if working outside filtered air.
4. Inject 1–2 ml per grain jar or ~3–5 ml per 1 kg grain bag (adjust to your workflow).
5. Incubate grain at 22–24 °C until colonised (≈12–14 days); shake once at ~40 % if desired.
6. Spawn to supplemented hardwood sawdust (e.g., ~60 % sawdust : 20 % wheat bran : 20 % millet) at 10–15 % spawn rate.
7. Fruit blocks at 10–15 °C with high humidity and steady fresh-air exchange. Keep surfaces slightly moist; caps naturally form a shiny, gelatinous layer.

Storage

Store refrigerated at 2–6 °C. Best within 2–3 weeks; typically usable up to ~2 months unopened. Do not freeze.

Batch Notes

• Produced in small lots; visually checked on agar before dispatch.
• Light sediment is normal—shake before use.

Why Nameko Fits Local Food Systems

• Performs on supplemented sawdust blends, turning local wood by-products into fresh food.
• Cool-temperature fruiting supports low-energy winter runs in unheated or lightly heated spaces.
• Compact clusters suit short transport to farm shops, veg-box schemes and kitchens.