Hugely popular in Japan and the Orient, Enoki is now grown all over the world. It has a distinctive crunchy texture, and as the mushrooms grow they release a surprising ‘spicy’ fragrance. It adds another to dimension to oriental style stir-fries, either whole or finely diced. When added to miso soups it thickens the broth and adds a lovely silky texture.
Thriving in winter temperatures, Enoki can easily be grown indoors or outdoors during the winter months. The Sawdust Spawn can produce 2 flushes of mushrooms then it can be used to inoculate hardwood logs or stumps. We have had alot of success growing Enoki indoors using a range of materials: books, cardboard, and re-hydrated wood pellet cat litter. Enoki is a truely versatile mushroom and experimentation with different wood based substrates is encouraged.
When grown in low light levels the mushrooms are pale yellow in colour. In stronger light, the colour darkens and intensifies to almost orange. Elevated levels of CO2 produce long stems with smaller caps.
How to Grow Enoki from the Bag
- Cut the bag open about 20 cm from the top of the spawn
- Using a clean fork gently rake off the top surface layer of mycelium – this is called ruffling
- Melt an ice cube on the newly exposed layer, and drain off the excess water after
- Keep the mycelium moist by spraying and provide temperatures below 10 deg.C. with enough light to read
- Around 2 weeks later little yellow pin heads will appear (primordia) and the crop will be ready in around 7 days.
- Yield: 200-300g per kg over 2 flushes
- Fruting Temperature: 5 – 12 deg.C.
- Availability: all year
- Documentation: growth parameters for logs and stumps