Michael Davis
Kikurage, or wood ear mushrooms, are a type of fungus that grows on decomposing wood, logs, sticks, and stumps. They are commonly found in North America and Japan, and are often used in Asian cuisine, particularly in Chinese and Japanese ramen and soup dishes. Kikurage mushrooms have a distinctive ear-like shape and a chewy texture, and are known for absorbing the flavour of the broth or soup they are cooked in. They are also believed to have various health benefits, including antimicrobial properties and immune-enhancing abilities, according to ancient Chinese medical practices.
| Characteristics | Values |
|---|---|
| Common names | Kikurage, Wood Ear Mushroom, Common Ear Fungus, Ear Fungus, Jew's Ear, Jelly Ear |
| Scientific name | Auricularia species |
| Appearance | Ear-shaped, brown |
| Texture | Chewy, crunchy |
| Taste | Deliciously tasteless, earthy |
| Growth | On decomposing wood, logs, sticks, and stumps after rainy days |
| Uses | Ramen topping, stir-fries, soups, salads |
| Health benefits | Antimicrobial properties, immune-enhancing abilities |
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Wood Ear Mushroom
There are several species of Wood Ear Mushrooms, including Auricularia heimuer, which is the most commonly cultivated species, and Auricularia cornea, which is often sold alongside A. heimuer. Wild Wood Ear Mushrooms are usually brown, while cultivated species are black. All Wood Ear varieties are edible, and they are known for their health benefits. In ancient Chinese medical practices, black fungi like Wood Ear Mushrooms were believed to have antimicrobial and immune-enhancing properties.
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Health Benefits
Kikurage, or wood ear mushrooms, are a type of edible fungus that has been consumed in Asia for centuries. They are commonly used in Japanese ramen and are added to stir-fries, soups, and salads. They have a crunchy texture and a mild, earthy flavour.
Kikurage mushrooms are rich in vitamin D and dietary fibre. Vitamin D promotes calcium absorption and strengthens bones, helping to prevent osteoporosis. The dietary fibre in kikurage mushrooms has been shown to prevent constipation, regulate intestinal functions, suppress elevated blood sugar levels, and lower blood cholesterol levels.
Kikurage is also a good source of iron, which is important for healthy blood cells and helps with anaemia. It is high in protein and contains β-glucan, a type of insoluble dietary fibre that is abundant in the cell walls of mushrooms.
In traditional Chinese medicine, kikurage mushrooms are believed to have various antimicrobial properties and immune-enhancing abilities. They are also said to be anti-inflammatory, reducing inflammation throughout the body and driving away symptoms of cold and flu, as well as relieving pain.
Virtually calorie-free, kikurage absorbs water well and is highly satiating, making it a good option for weight loss. Its health benefits have led to its recognition as a health food in Western countries, where it was previously only used as a type of herbal medicine.
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Ramen Topping
Kikurage, or wood ear mushrooms, are a popular ramen topping, especially in Japan. They are known for their ear-like shape, which has earned them nicknames like "common ear fungus" and "rat's ear". When used as a ramen topping, kikurage mushrooms add a chewy texture and absorb the broth, creating flavour pockets. They are also believed to have health benefits, such as antimicrobial and immune-enhancing properties, according to ancient Chinese medicine.
To prepare kikurage mushrooms for ramen, they can be sliced, diced, or tossed into the soup whole. For a spicy kick, the mushrooms can be soaked in a spicy liquid overnight before being added to the ramen. This creates tiny sponges of aggressive spice that pair well with crunchy toppings and various broths.
Kikurage mushrooms are widely used in Asian cuisine, particularly in Chinese and Japanese cooking. They are commonly found on decomposing wood, logs, and sticks after rainy weather. While all North American varieties of kikurage are interchangeable in the kitchen, there are distinct types within this region. For example, the A. americana variety is found on fallen balsam fir in Northern Minnesota and Wisconsin, while the A. fuscosuccinea variety grows on hardwoods in the American Southeast.
When purchasing kikurage mushrooms, they can be found fresh or dried. Dried kikurage, in particular, can be harvested from the mountains of Shikoku Island in Japan, where the temperature difference between day and night contributes to the thick and fresh texture of the mushrooms. To rehydrate dried kikurage, they can be soaked in lukewarm water for 40-60 minutes or boiled for 20-25 minutes. Rehydrated mushrooms can be dipped in ponzu to enjoy their natural taste and texture or thinly sliced for stir-fries, soups, or salads.
Whether it's for their health benefits, unique texture, or ability to absorb flavours, kikurage mushrooms are a versatile and tasty addition to ramen and various other dishes.
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Where to Find Them
Kikurage mushrooms, also known as wood ear mushrooms, can be found growing wild in the woods around temples and monasteries in Japan. They are native to East Asia and are commonly eaten in China, Japan, Vietnam, Tibet, and the Philippines. They are also produced in Shikoku Island, Japan's smallest main island, where they are harvested in the mountains at an altitude of 750m.
If you are looking for fresh Kikurage mushrooms, you are more likely to find them in larger supermarket chains with well-stocked vegetable sections. You can also try Michi-no-Eki, government-designated rest stops that carry local produce. However, fresh Kikurage may be harder to find and is typically not available in smaller supermarkets.
Dried Kikurage is more commonly available and can be purchased from Japanese mushroom producers like Mori Sangyo, or online retailers like Amazon and Alibaba. They are also sold by smaller companies like Kokoro Care, which offers dried Kikurage harvested in Shikoku. Dried Kikurage is a convenient option for long-term storage and use in cooking, as it retains the mushroom's flavour and nutrients.
When rehydrating dried Kikurage, you can simply soak them in lukewarm water for 40-60 minutes, or overnight. They can then be cut into thin strips or small pieces and added to various dishes. Kikurage mushrooms are commonly used in soups, stir-fries, salads, and rice dishes, adding a chewy texture and enhancing the flavour of the dish. They are also a popular topping for ramen and are known for their health benefits, including anti-inflammatory properties and digestive support.
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How to Cook Them
Kikurage mushrooms, also known as wood ear mushrooms, are a popular ingredient in Japanese ramen. They are valued for their chewy texture and ability to absorb the flavours of the ramen noodles and broth. They are also known to have a rich nutritional profile, including protein, fibre, vitamins, and potassium.
Soaking
Soaking the dried mushrooms in cold water for a couple of hours or overnight helps to soften and rehydrate them, giving them a gelatinous texture that absorbs flavour. You can then slice the mushrooms thinly and serve them in ramen or over a salad. If you want to add spice to your dish, you can soak the mushrooms in a spicy liquid overnight.
Simmering
You can also simmer kikurage mushrooms. Pour half a cup of water into a small pot and add soy sauce, mirin, and sugar. Add the mushrooms and bring the mixture to a boil. Reduce the heat and simmer for about 2 minutes until the liquid evaporates. Dry the mushrooms on paper towels and then refrigerate.
Sauteing
Before slicing the mushrooms, you can saute them with sweet soy sauce to enhance their flavour.
Marination
Kikurage can be marinated to create Ajitsuke Kikurage, which is a popular topping for Tonkotsu Ramen.
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Frequently asked questions
Kikurage is the Japanese name for wood ear mushrooms, which are a type of fungus. They are commonly used in Asian cuisine, particularly in Japan and China.
Kikurage mushrooms are known for their chewy texture and ability to absorb the flavour of the dish they are added to. They have a mild, earthy fragrance and flavour.
Kikurage mushrooms have a distinctive appearance, with a brown, gelatinous, and noticeably ear-like shape.
Kikurage mushrooms can be thinly sliced and added to dishes such as soups, stir-fries, and salads. To rehydrate dried Kikurage mushrooms, they can be soaked in lukewarm water for 40-60 minutes or boiled in water for 20-25 minutes.
