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Cultivated Enoki mushrooms are very small in size and grow in bouquets of tightly packed, long stems topped with petite, convex caps. The snow-white caps are tender, smooth, delicate, and are connected to matching white stems that are thin and can grow up to twelve centimeters in length. Cultivated Enoki mushrooms are crisp and firm with a crunchy bite and a mild, fruity flavor. Wild Enoki mushrooms are significantly different in appearance from the cultivated form as they have larger caps, shorter stems, range in color from orange to brown, are slightly sticky, rubbery, are velvety in consistency, and have an earthier flavor.
Seasons/Availability
Enoki mushrooms are available year-round.
Current Facts
Enoki mushrooms, botanically classified as Flammulina velutipes, is a descriptor used to reference both wild and cultivated varieties that are members of the Physalacriaceae family. Also known as Enokitake, Velvet Foot, Golden Needle, Lily mushrooms, Enoko-take, Jingu in Chinese, Nim Kim Châm in Vietnamese, and Paengi Beoseot in Korean, Enoki mushrooms are both cultivated and found growing in the wild, though the cultivated variety is more commonly used in culinary applications. Wild Enoki mushrooms grow in clusters on trees, preferring the Chinese hackberry tree, persimmon, ash, and mulberry trees. The cultivated variety is grown in the dark in a carbon-dioxide-rich environment to encourage the stems to grow long, thin, and white. Enoki mushrooms are highly favored in Asian cuisine for their al dente texture and are commonly used in hot pot and stir-fries.
Nutritional Value
Enoki mushrooms contain dietary fiber, niacin, calcium, potassium, selenium, copper, phosphorus, and iron. They are also known to have anti-inflammatory properties and are excellent immune system boosters.
Applications
Enoki mushrooms are best suited for both raw and cooked applications such as simmering, blanching, and boiling. Before consuming, the ends should be trimmed, the mushrooms should be washed, and any slimy stems should be discarded. The delicate, crunchy texture of Enoki mushrooms can be served fresh in salads, lightly sautéed and added into stir-fries and noodle dishes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Enoki mushrooms pair well with soba noodles, vermicelli, soy sauce, miso, garlic, onion, scallions, seaweed, kale, ginger, bacon, seafood such as crab, lobster, or shrimp, lemongrass, fresh herbs, long beans, carrots, celery, snap peas, bell pepper, and water chestnuts. They will keep up to one week when stored in a paper bag in the refrigerator. When foraging for Enoki mushrooms, it is vital to consult with an expert before consuming any wild species as the Enoki has an appearance similar to the deadly galerina mushroom.
Ethnic/Cultural Info
Enoki mushrooms have been cultivated for hundreds of years and are prized in Chinese, Japanese, and Korean cuisine and traditional medicine. In China, Enoki mushrooms are rich in vitamins and minerals and are believed to help reduce symptoms associated with intestinal issues, blood pressure, and liver disease. In Japan, the mushrooms are popularly used to make Enoki ice, which is when the fungus is boiled for thirty minutes, frozen in ice cube trays, and kept for use in teas, soups, and curries. Enoki mushrooms are also used to make nametake, which is a sweet and salty dish with umami flavors. Enoki mushrooms are cooked in a mixture of mirin, soy sauce, and sweet rice cooking wine and then stored in an airtight container for two weeks. Nametake is widely used as a condiment and is added to soups, pasta, stir-fries, or rice dishes.
Geography/History
Enoki mushrooms have been growing wild since ancient times in Eastern Asia and North America, with many experts dating it back to at least 800 BCE in Asia. The variety was first cultivated in Japan for its long stem, nutrients, and unique pure color, and in recent years it has increased in popularity in global markets. Today Enoki mushrooms are found at supermarkets, farmers markets, and specialty grocers in Asia, Europe, North America, and Australia.
Ecofreshmarket
Kazakhfilm microdistrict, 17/1, Almaty, Kazakhstan
Chinese enoki mushrooms imported to Kazakhstan…Enoki mushrooms are known for their crunchy texture and mild, fruity flavor. These cultivated mushrooms, typically snow-white with long, thin stems and petite convex caps, differ greatly from their wild counterparts. Wild Enoki mushrooms are orange to brown, with larger caps and shorter stems, offering an earthier flavor and velvety or slightly sticky texture.
Summit Store Sakuragicho
Japan, 〒231-0062 Kanagawa, Yokohama, Naka Ward, Sakuragicho, 1 Chome−１−7 コレットマーレ B1
Enoki mushrooms are incredibly versatile and complement a wide range of dishes. Their delicate, crunchy texture can enhance salads, stir-fries, noodle dishes, risottos, curries, and even spring rolls. Commonly featured in hot pot soups, they can also serve as a main dish when blanched in soy sauce. They pair well with soba noodles, garlic, seafood, lemongrass, fresh herbs, and a variety of vegetables like snap peas or bell peppers. Store them in a paper bag in the fridge for up to a week.
At Mountain Meadow Mushrooms…Enoki mushrooms, also called Velvet Foot or Golden Needle mushrooms, are cultivated in carbon-dioxide-rich, dark environments to develop their long, thin, white stems. Valued in Asian cuisine for their al dente texture, they are often used in hot pot and stir-fries. Rich in dietary fiber, niacin, and essential minerals like potassium and selenium, Enoki mushrooms also provide anti-inflammatory benefits and are known for boosting the immune system effectively.
Galmart supermarket
Dostyk Plaza, Самал-2 111, Алматы 050000
Enoki mushrooms from local greenhouses…Enoki mushrooms have a long history, dating back to at least 800 BCE in Asia, where they were first cultivated in Japan for their long stems, nutrient profile, and unique pure color. While they originally grew wild in Eastern Asia and North America, they are now globally popular and can be found in supermarkets, farmers markets, and specialty grocers across Asia, Europe, North America, and Australia.
SS2 Morning Market
Jalan SS 2/62
Enoki mushrooms have been a staple in Chinese, Japanese, and Korean cuisine for centuries. In China, they are known for their potential health benefits, including aiding with intestinal issues, blood pressure, and liver health. Japan offers unique uses for Enoki mushrooms, including Enoki ice, made by boiling the mushrooms, freezing them in cubes, and using them in soups or teas. They are also featured in nametake, a sweet and salty condiment made with mirin, soy sauce, and sweet rice wine.
Don Don Donki
Ground Floor, Lot 10, Shopping Centre, G8-G11, 50, Jln Sultan Ismail, Bukit Bintang, 55100 Kuala Lumpur, Malaysia
Cultivated Enoki mushrooms are known for their delicate snow-white caps and slender stems that can grow up to twelve centimeters. They offer a crunchy texture with a mild, fruity flavor. In contrast, wild Enoki mushrooms are orange to brown, have larger caps and shorter, sticky stems, and provide an earthier taste. These visual and flavor differences highlight the striking contrast between cultivated and wild varieties of this mushroom.
Meidi Ya Supermarket
#B2-111 to #B2-121, 1 Kim Seng Rd, Singapore 237994
+65 6771 1111
Enoki mushrooms are versatile with both raw and cooked applications, ideal for salads, stir-fries, omelets, curries, sushi, spring rolls, and hot pot soups. Known for their crunchy texture, they pair wonderfully with seafood, noodles, miso, garlic, scallions, and ginger. When stored in a paper bag in the refrigerator, they can last up to a week. Foragers should be cautious, as wild Enoki can resemble the toxic galerina mushroom.
Meidi Ya Supermarket
#B2-111 to #B2-121, 1 Kim Seng Rd, Singapore 237994
+65 6771 1111
Enoki mushrooms grow in clusters on trees in the wild, often favoring trees like Chinese hackberry, persimmon, ash, and mulberry. Cultivated Enoki mushrooms are grown in dark, carbon-dioxide-rich environments, which produce their characteristic long, thin, white stems. They are popular in Asian culinary dishes for their al dente texture and are frequently used in hot pot preparations and stir-fries.
Macknade Foodhall
Selling Rd, Faversham ME13 8XF, United Kingdom
+44 1795 534497
Enoki mushrooms have been growing wild since at least 800 BCE in Eastern Asia and North America. They were first cultivated in Japan thanks to their long stems, nutrient content, and distinctive pure color. Their popularity has surged in recent years, and today they are commonly found in supermarkets, farmers markets, and specialty stores in Asia, Europe, North America, and Australia.
jamir enoki di papaya market blok m jakarta selatan…Enoki mushrooms have been integral to Asian cuisines and traditional medicine for centuries. In Japan, they are transformed into Enoki ice by boiling for thirty minutes, freezing into cubes, and using them in teas, soups, and curries. Additionally, they are featured in nametake, a sweet and salty dish prepared with mirin, soy sauce, and sweet rice cooking wine, serving as a versatile condiment in soups, stir-fries, pasta, and rice dishes.
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