Flammulina Velutipes Liquid Culture 10ml • Golden Enoki Isolated • Gourmet Mycology

🍄 Sterile liquid culture of Flammulina velutipes (Enoki) — 10ml of vigorous isolated mycelium for gourmet cultivation, mycology research, and microscopy study.

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✅ WHAT'S INSIDE
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• 1 sterile 10ml syringe with isolated Golden Enoki liquid culture
• Vigorous mycelium ready for inoculation onto substrate or grain spawn
• Prepared in sterile chamber using certified aseptic technique
• Fast shipping with protective packaging

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🌟 FLAMMULINA VELUTIPES
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Flammulina velutipes (Enoki) is grown in light-deprived conditions to produce its iconic slender white stems with tiny caps — the supermarket form. Wild Enoki growing on elm and persimmon develops a richer orange colour and a more pronounced flavour. Quick cooking preserves its delicate crunch.

Flavour: mild, fruity, with a fine crisp texture.

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✨ WHY US
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• Culture isolated in ISO-certified sterile environment
• Fast, reliable colonization — ideal for beginners and professionals
• Quick dispatch with tracking — arrives in 3-5 business days
• Free mycology support via message
• Viability guarantee: if the culture fails to colonize, we replace it

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🔬 HOW TO USE
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1. Shake the syringe gently to distribute the mycelium.
2. Disinfect your work area and needle with 70% isopropyl alcohol.
3. Inoculate 1-2ml onto sterilized grain spawn or prepared substrate.
4. Incubate at 18-22 °C in a dark environment until fully colonized (7-14 days).
5. Transfer to final substrate (rye, pasteurized straw) for fruiting.

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📦 STORAGE
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Refrigerate at 2-4 °C in the original wrap; use within 7 days of opening. Liquid culture remains viable for up to 6 months if refrigerated and unopened.

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📋 RECIPE: MISO SOUP WITH ENOKI
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Ingredients:
• 1 L dashi or vegetable broth
• 2 tbsp white miso paste
• 150 g Flammulina velutipes, base trimmed
• 1 spring onion, sliced
• 100 g soft tofu, cubed
• 1 sheet nori, torn into pieces

Method (5 min prep · 5 min cook):
1. Heat the broth just below boiling.
2. Dissolve the miso in a ladle of hot broth and pour into the pot.
3. Add tofu and enoki, simmer gently for 2 minutes.
4. Off the heat, scatter spring onion and nori on top.
5. Serve immediately to preserve the enoki's delicate crunch.

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🌱 Questions about cultivation or use? Message us before you buy — we reply the same day!