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Nameko (Pholiota microspora)
Qwert1234 · CC BY-SA 3.0
Edible species

Nameko

Pholiota microspora · Strophariaceae

Nameko is a small, amber-brown mushroom with a slightly gelatinous coat, used in miso soup and nabemono hotpots.

FamilyStrophariaceae
SeasonCultivated all year
Spore printBrown
Records in TurkeyNone yet
CultivationGrows at home
StatusEdible species

Nameko is a small, amber-brown mushroom with a slightly gelatinous coat, used in miso soup and nabemono hotpots. With its mildly nutty taste it is one of Japan's most popular cultivated mushrooms, and is sold as a home grow kit in some countries.

Also called: butterscotch mushroom Turkish: Nameko Synonyms: Pholiota nameko

Nameko

How to recognise it

Nameko, part by part

No ring or volva Spore print: Brown Mildly nutty.

Cap — Nameko
CapSmall, amber to orange-brown, gelatinous and slippery.
Gills — Nameko
GillsPale gills.
Stem — Nameko
StemShort and pale.

When and where

Cultivated all year

  1. Jan
  2. Feb
  3. Mar
  4. Apr
  5. May
  6. Jun
  7. Jul
  8. Aug
  9. Sep
  10. Oct
  11. Nov
  12. Dec

Nameko is a popular cultivated mushroom in Japan, with no wild records in Turkey. Fruiting is triggered by cold: it fruits in autumn when temperatures first drop below 10 °C.

Where does nameko grow?

Nameko grows in the wild on dead hardwood; cultivated nameko is grown on logs and sawdust blocks.

In Turkey

Nameko does not grow wild in Turkey and is found only in cultivation.

Our map has no observations of nameko from Turkey yet.

See on the map

In its habitat — Nameko
In its habitat
In its habitat — Nameko
In its habitat

Look-alikes

What could it be confused with?

Nameko
Nameko
Deadly galerina
Deadly galerina
Deadly

Deadly galerina Galerina marginata

Small brown mushrooms clustering on wood resemble Pholiota; Galerina has a membranous ring and a rusty spore print. Never pick little brown mushrooms in the wild.

In the kitchen

Cooking with nameko

Storing nameko

Fresh · fridge3–7 daysKeep fresh nameko unwashed in a paper bag in the fridge; delicate species are at the short end. Source
FrozenA few monthsFreeze nameko cooked, not raw: sauté and cool them first. Source
DriedA few months – 1 yearKeep dried nameko in an airtight jar in a cool, dry, dark place. Source

How to store mushrooms: the full guide →

Grow it, buy it

Nameko price list

Nameko price list
ProductUsMarket (sourced, dated)
Fresh namekoIn preparation · notify me—
Dried namekoIn preparation · notify me—

Our prices for nameko are published when the product is ready; for now we take waiting-list sign-ups. The market column shows prices seen on other sellers' pages on the date given; they are not our prices and may have changed.

Grow kits → How to grow →

Frequently asked questions

Is nameko edible?

Yes, nameko is an edible species. Eat a wild one only after an expert has identified it with certainty: it can be confused with deadly galerina (Galerina marginata).

When is nameko season in Turkey?

Nameko is a popular cultivated mushroom in Japan, with no wild records in Turkey. Fruiting is triggered by cold: it fruits in autumn when temperatures first drop below 10 °C.

Where does nameko grow?

Nameko grows in the wild on dead hardwood; cultivated nameko is grown on logs and sawdust blocks.

Where is nameko found in Turkey?

Nameko does not grow wild in Turkey and is found only in cultivation.

What can nameko be confused with?

Nameko can be confused with deadly galerina (Galerina marginata, deadly). Look-alikes are compared on this page.

What is nameko called in Turkish?

In Turkish, nameko (Pholiota microspora) is called Nameko.

Related species

All species → · Identify by photo →

Sources (3)
Photo credits (10)