Black fungus, known as kikurage (木耳) in Japanese, is an edible mushroom commonly used in various Asian cuisines, including Japanese dishes. Its name, "wood ear," derives from its ear-like shape and dark color.
Culinary Uses:
Japanese Cuisine: Kikurage is often added to ramen, providing a chewy texture and absorbing the flavors of the broth.
Chinese Cuisine: In Chinese dishes, black fungus is used in stir-fries, soups, and salads, contributing a crisp texture and earthy flavor.
Nutritional Benefits:
Black fungus is rich in dietary fiber, iron, and antioxidants, which may support liver health, lower cholesterol, and promote gut health.
Incorporating black fungus into your meals can add unique texture and nutritional benefits to your dishes.
