Sarah Brown
Enoki mushrooms, also known as golden needle, lily, or velvet foot mushrooms, are a type of edible fungus that grows naturally on the stumps of trees from late fall to early spring. They are widely cultivated in East Asia and are well-known for their role in Japanese, Chinese, and Korean cuisine. Enoki mushrooms have been cultivated for hundreds of years, with records of cultivation in China dating back to 800 AD. Today, they are found in supermarkets and farmer's markets across Asia, North America, Europe, and Australia.
| Characteristics | Values |
|---|---|
| Common name | Enoki mushrooms |
| Scientific name | Flammulina filiformis |
| Other names | Golden needle mushrooms, lily mushrooms, enokitake, velvet shank, velvet foot mushrooms, jīnzhēngū (金針菇 "gold needle mushroom"), jīngū (金菇 "gold mushroom"), paengi beoseot (팽이버섯 "mushroom planted near catalpa"), nấm kim châm, futu |
| Type | Edible fungus |
| Origin | Eastern Asia, North America |
| Natural habitat | Grows on the stumps of trees, including the Chinese hackberry tree, persimmon, ash, and mulberry trees |
| Season | Late fall to early spring |
| Appearance | Long, thin, white mushrooms with small caps |
| Length | Up to 5 inches |
| Texture | Crunchy, slightly chewy |
| Flavor | Mild, nutty, slightly fruity |
| Cultivation | Grown in the dark in a carbon-dioxide-rich, low-oxygen environment |
| Uses | Soups, stir-fries, hot pots, noodle dishes, omelets, rice dishes, salads |
| Health benefits | High in antioxidants, fiber, niacin, riboflavin, potassium, calcium, and iron; low in cholesterol; boosts immune system; assists in weight loss |
| Commercial production | China: 1.57 million tonnes per annum; Japan: 140,000 tonnes per annum |
| Storage | Best stored in a paper bag in the refrigerator, where they can last for 5 to 7 days |
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What You'll Learn
- Enoki mushrooms were first cultivated in Japan
- They are widely known and enjoyed across a multitude of cuisines
- Enoki mushrooms are believed to have medicinal properties
- They are commercially cultivated differently from those that grow in the wild
- Enoki mushrooms are now found in supermarkets and farmers' markets worldwide
Enoki mushrooms were first cultivated in Japan
Enoki mushrooms, also known as velvet shank, golden needle mushrooms, lily mushrooms, or enokitake, are a type of edible fungus that grows naturally on the stumps of trees from late fall to early spring. They are widely known and enjoyed across a multitude of cuisines around the world. Enoki mushrooms have been cultivated for hundreds of years and are prized in Chinese, Japanese, and Korean cuisine and traditional medicine. They are also believed to have medicinal properties, such as helping to reduce symptoms associated with intestinal issues, blood pressure, and liver disease.
The cultivated variety of enoki mushrooms is grown in the dark in a carbon dioxide-rich, low-oxygen environment to encourage the stems to grow long, thin, and white. This differs from wild enoki mushrooms, which are small red or brown mushrooms that grow in clusters on the stumps of trees, particularly the Chinese hackberry tree, persimmon, ash, and mulberry trees. The cultivated variety is also grown without light, resulting in pale mushrooms with long, slender stems, up to five inches in length, and small caps.
Today, enoki mushrooms are widely cultivated in East Asia and are well-known for their role in Japanese and Chinese cuisine. They are also found in supermarkets and farmer's markets in Asia, North America, Europe, and Australia. Enoki mushrooms are highly favoured in Asian cuisine for their al dente texture and are commonly used in hot pots, soups, stir-fries, and noodle dishes. They are also used in Western dishes such as salads, omelettes, and risottos.
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They are widely known and enjoyed across a multitude of cuisines
Enoki mushrooms, also known as velvet shank, are widely known and enjoyed across a multitude of cuisines. They are commonly used in Asian cuisine, particularly in Japan, China, and Korea, where they are cultivated and sold fresh or canned. In Japan, enoki mushrooms are used to make a savory-sweet condiment called nametake, which is made by simmering the mushrooms with soy sauce, mirin, sake, sugar, and rice vinegar. They are also a popular ingredient in soups, stir-fries, hot pots, and noodle dishes such as ramen and soba.
In China, enoki mushrooms are believed to have medicinal properties and are used to treat intestinal issues, blood pressure, and liver disease. They are also a good source of vitamins and minerals, including niacin, riboflavin, potassium, calcium, and iron. Enoki mushrooms have been cultivated in China since 800 AD, with commercial production estimated at 1.57 million tonnes per annum in 2010.
Outside of East Asia, enoki mushrooms can be found in supermarkets and farmers' markets in North America, Europe, and Australia. They are also cultivated in large-scale factory settings, with over 300,000 tons produced annually through mechanized processes. Enoki mushrooms are prized for their mild, nutty, and slightly fruity flavor, as well as their crunchy texture. They are versatile and can be eaten raw or cooked, making them a popular ingredient in various dishes, including salads, omelets, and risottos.
Enoki mushrooms are also known to have anti-inflammatory properties and are excellent immune system boosters due to their high antioxidant content. They are low in cholesterol and contain dietary fiber, calcium, selenium, copper, phosphorus, and iron. These mushrooms are also used in traditional medicine to treat stomach problems, reduce allergies, and prevent conditions such as rhinitis, eczema, and asthma.
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Enoki mushrooms are believed to have medicinal properties
Enoki mushrooms, also known as Flammulina velutipes, are believed to have medicinal properties. They are a versatile, tasty, and nutritious fungus known for their crisp texture and mild flavour. They are commonly used in East Asian cuisine, particularly in Japan, Korea, and China, where they are cultivated in controlled environments.
Enoki mushrooms are rich in a variety of nutrients, including vitamins C, D, E, K, B6, and B, folate, choline, fibre, and minerals like calcium, potassium, selenium, copper, phosphorus, and iron. They also contain amino acids like aspartic acid, glutamic acid, alanine, glycine, threonine, and serine, which give them a sweet and umami flavour.
One of the most notable purported medicinal properties of enoki mushrooms is their potential cancer-fighting ability. Test-tube and animal studies have shown that extracts from enoki mushrooms may block the growth of liver, breast, cervical, stomach, lung, and throat cancer cells. These studies used highly concentrated amounts of enoki mushroom extract, and further research is needed to determine the effects of consuming enoki mushrooms in normal food amounts.
In addition to their potential anticancer properties, enoki mushrooms are believed to have immune-boosting properties. They contain bioactive polysaccharides, FVE protein, and ribosome-inactivating protein, which can regulate the immune system. They also possess anti-inflammatory, antibacterial, antiviral, and anti-allergy properties, which can protect and enhance immunity.
Enoki mushrooms are also used for skin health and have moisturizing properties due to the presence of polysaccharides, including beta-glucans. These compounds improve skin hydration and enhance the skin's barrier function, leading to smoother and more supple skin. The antioxidants in enoki mushrooms also protect the skin from environmental damage caused by UV rays, dust, and pollution, reducing the onset of wrinkles and promoting youthful-looking skin.
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They are commercially cultivated differently from those that grow in the wild
Enoki mushrooms, also known as golden needle mushrooms, lily mushrooms, or enokitake, are a type of edible fungus called Flammulina velutipes. They grow naturally on the stumps and roots of trees, especially the Chinese hackberry tree, from late fall to early spring. They have been cultivated in China since 800 AD and are a popular ingredient in East Asian cuisine, particularly in Japan, Korea, and China.
The commercially cultivated varieties of enoki mushrooms differ significantly from those that grow in the wild. Wild enoki mushrooms grow in clusters on the roots and stumps of trees, while cultivated enoki mushrooms are grown in a controlled environment, typically in large-scale factory settings. The cultivated variety is grown in the dark in a carbon dioxide-rich environment to encourage the stems to grow long, thin, and white. This growth environment mimics the natural conditions of wild enoki mushrooms, which switch their form when their fruiting bodies are trapped under tree bark with limited space.
The appearance of wild enoki mushrooms also differs from that of cultivated enoki mushrooms. Wild enoki mushrooms have larger caps, shorter stems, and range in colour from orange to brown. They are slightly sticky, rubbery, and velvety in texture, with an earthier flavour. In contrast, cultivated enoki mushrooms are small in size and grow in bouquets of tightly packed, long stems topped with petite, convex caps. The caps and stems are both snow-white, tender, smooth, and delicate.
Commercially cultivated enoki mushrooms are typically sold with the root base still attached, but this needs to be trimmed off before consumption. They are best suited for both raw and cooked applications, including simmering, blanching, boiling, stir-frying, and salads. Enoki mushrooms are also used in traditional medicine in China, Japan, and Korea, believed to aid in reducing symptoms associated with intestinal issues, blood pressure, and liver disease.
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Enoki mushrooms are now found in supermarkets and farmers' markets worldwide
Enoki mushrooms, also known as velvet shank, velvet foot, or golden needle mushrooms, are now found in supermarkets and farmers' markets worldwide. They are widely cultivated in East Asia and are well-known for their role in Japanese, Chinese, and Korean cuisine. With a mild, nutty, and slightly fruity flavor, these mushrooms are a popular ingredient in soups, stir-fries, and hot pots. They are also eaten raw in salads.
Enoki mushrooms have been cultivated for hundreds of years, with records of cultivation in China dating back to 800 AD. Commercial production in China was estimated at 1.57 million tonnes per annum in 2010, with Japan producing an additional 140,000 tonnes per year. Today, enoki mushrooms are not only found in Asian markets but have also made their way to supermarkets and farmers' markets in North America, Europe, and Australia.
The cultivated variety of enoki mushrooms differs significantly from those that grow in the wild. Wild enoki mushrooms are small red/brown mushrooms that grow in clusters on the stumps of trees, particularly the Chinese hackberry tree, persimmon, ash, and mulberry trees. They are commonly found in Eastern North America and can be identified by their white spore print and fuzzy stems.
Cultivated enoki mushrooms, on the other hand, are grown in a carbon dioxide-rich, low-oxygen environment without light. This encourages the growth of long, thin, white stems with undeveloped caps, which are favored in Japanese cooking. The roots of cultivated enoki are conjoined, forming a common, interconnected mass at the base.
The availability of enoki mushrooms in supermarkets and farmers' markets worldwide has increased their popularity in global markets. They are now a common ingredient in various dishes, including soups, stir-fries, salads, and noodle dishes.
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Frequently asked questions
Enoki mushrooms are native to East Asia, where they grow naturally in China, Korea, and Japan. They have been cultivated in China since 800 AD and were first cultivated in Japan.
Enoki mushrooms grow on the stumps of trees, favouring the Chinese hackberry tree, persimmon, ash, and mulberry trees. They grow naturally from late fall to early spring, and sometimes appear in the snow in spring.
Enoki mushrooms can be found in supermarkets, farmers markets, and specialty grocers in Asia, Europe, North America, and Australia.
Enoki mushrooms are long, thin, and white with delicate stems and small caps. Wild enoki mushrooms are red/brown and have fuzzy stems, earning them the nickname "velvet foot" or "velvet stem".
Enoki mushrooms have a mild, nutty, and slightly fruity flavor with a crunchy, slightly chewy texture. They are quick to cook and can also be eaten raw.
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