$27.99 – $65.00
Pholiota microspora, or Pholiota nameko mushrooms, is a species native to Japan. Due to a gelatinous coating on their caps before they’re cooked, their name translates to “the slimy mushroom” in Japanese. Nameko caps are orange-brown in color and about 1-2″ in diameter. Namekos love cooler temperatures around 58 degrees F and high relative humidity. The gelatin in their caps makes them excellent for thickening soups and stews, while adding a rich umami flavor. The Nameko mushroom is a staple in miso soups, but can add a unique twist to many dishes outside the Asian cuisine.
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Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.
With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.