Funghi
Enoki
Enoki (Flammulina velutipes) is cultivated in dense clusters of long, slender white stems topped with tiny caps. Texture is crisp when raw and silky when cooked; flavour is mild and slightly fruity. Commercial white enoki are grown in low light to stretch stems; wild forms are darker and shorter. Used in soups, hot pots, salads, and stir-fries, usually kept in clusters or lightly separated.
Also known as: Enokitake, Jinzhen gu / Enoki, Paengi beoseot
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Wild winter enoki were foraged in East Asia for seasonal soups and side dishes.
Japanese growers developed bottle culture producing the long white cultivated enoki.
Industrial enoki farming spread across East Asia for domestic and export markets.
Enoki became a global hot-pot and salad mushroom in supermarkets worldwide.