Pholiota microspora

Species of fungus

Pholiota microspora, commonly known as the Nameko mushroom, is a species of fungus in the family Strophariaceae. It is widely cultivated in East Asia and is known for its distinctive gelatinous coating and nutty flavor.

Description

Pholiota microspora produces small to medium-sized mushrooms with a convex to flat cap that is typically 2–5 cm in diameter. The cap is covered with a sticky, gelatinous layer that gives it a shiny appearance. The color of the cap ranges from yellow to orange-brown. The gills are adnate to adnexed, closely spaced, and pale yellow to brownish in color. The stipe is cylindrical, often with a ring, and is similar in color to the cap.

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Close-up of Pholiota microspora showing the gelatinous cap

Habitat and Distribution

Pholiota microspora is native to East Asia, particularly in Japan, China, and Korea. It grows naturally on decaying wood, especially on hardwoods. The species is also cultivated extensively for culinary use.

Cultivation

The cultivation of Pholiota microspora is similar to that of other edible mushrooms such as shiitake. It is typically grown on sawdust or wood logs. The cultivation process involves inoculating the substrate with spores or mycelium and maintaining a humid environment to promote growth.

Culinary Use

The Nameko mushroom is a popular ingredient in Japanese cuisine. It is often used in miso soup, nabemono (hot pot dishes), and various stir-fry dishes. The gelatinous coating of the mushroom adds a unique texture to dishes, and its flavor is described as nutty and slightly fruity.

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Nameko mushrooms in a market

Health Benefits

Pholiota microspora is not only valued for its culinary uses but also for its potential health benefits. It is a source of dietary fiber, vitamins, and minerals. Some studies suggest that it may have antioxidant and immune-boosting properties, although more research is needed to confirm these effects.

Related pages

• Fungi
• Mushroom cultivation
• Edible mushrooms
• Japanese cuisine