Wood ear mushroom [sliced] 1kg (500g x 2 packs) Dried black wood ear mushroom, wood ear mushroom, white inside, economical, large quantity, easy to use [Segawa Honten, easy to cook, just rehydrate!]

[Overview of Kikurage] Kikurage may be mistaken for salted jellyfish used in Chinese cuisine or a type of seaweed, but it is actually a mushroom. It grows in a wide range from North America and Europe to East Asia. In Japan, it has been consumed for a long time as a mushroom that grows on dead broadleaf trees, and it is referred to as “ear mushroom” in some regions. In kanji, it is written as “木耳” and read as “kikurage,” while in Chinese, it is written as “木耳” and pronounced “Mu-er.” In English-speaking regions, it is known by its scientific name Auricularia auricula-judae, translated as “Jew’s Ear.”

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

[Cooking Method] Soak it in plenty of water to rehydrate. Change the water occasionally while washing thoroughly before use. Kikurage can also be stored frozen. After briefly boiling, drain the water, let it cool, and then place it in a storage bag for freezing. When using, it can be added directly to soups or stir-fries without thawing.

[Recommended Dishes] It can be used in stir-fries, salads, soups, and more. In stir-fries, simply rehydrate and stir-fry briefly to add a textural accent, making it a highly versatile ingredient. Adding it to salads and soups also elevates the quality of the dishes.