Manual: Nameko Plug Spawn

What you need:

Nameko plug spawn
The wax supplied
A fresh, untreated hardwood log or block
Drill with an 8-10 mm wood drill bit

Step 1: Preparing the log or wooden block

Use a healthy hardwood log, such as oak, beech or poplar, without signs of disease or other fungal growth. The wood has to be fresh, preferably within 2-4 weeks of felling. The log or wooden block should be about 50-100 cm long and have a diameter of 20-40 cm. You can also use a stump of a felled hardwood tree.

Step 2: Drilling the holes

Drill holes about 35-40 mm deep into the log or wooden block with an 8-10 mm wood drill bit. The holes should be about 15 cm apart in a diamond pattern. Cover the entire surface of the log or wooden block with holes.

Step 3: Inoculating and applying wax

Push the Nameko plugs into the drilled holes until they are flush with the surface of the wood. Cover the plugs with pieces of pliable wax, or melt the wax supplied in a bain-marie or in a wax melter. Use a brush to apply the melted wax carefully over the plugs and the drilled holes.

Step 4: Placing and care

Put the inoculated log or wooden block in a shady spot. Keep the wood moist by spraying it with water during dry periods.

Step 5: Patience and observation

It takes a few months before the Nameko mycelium has spread completely through the wood and starts to produce fruiting bodies. During this time, check regularly for signs of growth.

Step 6: Harvesting

Harvest the Nameko when the edges of the caps are just starting to curl and the slimy layer on the cap is still there. Use a sharp knife to cut the mushrooms off close to the base of the stem.

Step 7: Enjoying

Nameko has a nutty flavour and a slimy texture that helps to thicken sauces and soups. They are often used in miso soup and Japanese stews. Try frying them in soy sauce and mirin for a delicious side dish, or add them to your favourite Asian dishes.