Pholiota microspora is a species of edible fungus in the family Strophariaceae, widely cultivated and consumed in East Asia, particularly in Japan where it is commonly known as nameko (なめこ). The genus name Pholiota derives from Greek pholis meaning “scale,” referring to the often scaly appearance of mushrooms in this genus, while the species epithet microspora combines Greek mikros (“small”) and spora (“spore”), describing its microscopic spore characteristics. The mushroom is native to temperate forests of East Asia, where it grows naturally on decaying hardwood logs, especially beech.

Pholiota microspora is characterized by small amber to orange-brown caps covered in a gelatinous, slippery coating, with slender stems and tightly clustered growth. This mucilaginous surface is a defining feature and contributes to its culinary texture. In the wild, it functions as a saprotroph, decomposing wood and contributing to forest nutrient cycling. It is now widely cultivated using controlled substrate systems, allowing for consistent production throughout the year.

Pholiota microspora is valued for both its mild flavor and distinctive slimy texture. The mushrooms are commonly used in Japanese cuisine in dishes such as miso soup, nabemono (hot pot), and noodle soups, where their natural viscosity thickens broths slightly. They are also used in stir-fries and rice dishes. The gelatinous coating becomes more pronounced when cooked, giving a smooth, slightly thickened mouthfeel.

Nutritionally, Pholiota microspora provides dietary fiber, including β-glucans, as well as protein, B vitamins, and minerals such as potassium. It also contains bioactive compounds such as polysaccharides with immunomodulatory activity, ergothioneine, and phenolic compounds that contribute antioxidant properties. The mushroom’s polysaccharide content is responsible for its characteristic slimy texture and has been studied for potential health effects related to immune support.