1kg of wood ear mushrooms (2 packs of 500g each) Dried black wood ear mushrooms, wood ear mushrooms, black wood ear mushrooms, white inside, economical, generous, easy to use (wood ear mushrooms) [Segawa Honten, easy to cook, just rehydrate!]

[Overview of Kikurage] Some might think kikurage is the same as salted Chinese jellyfish or a type of seaweed, but it is actually a mushroom. It grows across a wide range, including North America, Europe, and East Asia. In Japan, it has long been eaten as a mushroom that grows on dead broadleaf trees and is called “ear mushroom” in some regions. In Chinese characters, it is written as “木耳” and pronounced “kikurage,” while in Chinese, it is written as “木耳” and pronounced “Mu Er.” In English-speaking regions, it is referred to as “Jew’s Ear,” which is the English translation of its scientific name, Auricularia auricula-judae.

[Nutrition] Kikurage is rich in vitamin D, dietary fiber, and beta-glucan, and contains more calcium than other mushrooms.

[Cooking Method] Soak in plenty of water to rehydrate. Change the water occasionally while rinsing thoroughly before use. Kikurage can also be stored frozen. After blanching quickly, drain the water, let it cool, put it in a storage bag, and freeze. When using, it can be added directly to soups or stir-fries without any problem.

[Recommended Dishes] It can be used in stir-fries, salads, and soups. In stir-fries, simply rehydrate and stir-fry quickly for a texture that adds an accent, making it a standout ingredient. Additionally, adding it to salads and soups enhances the quality of the dishes.