Dehydrated kikurage black mushrooms ⋅ Kyunan Service ⋅ 40g

⋅ Soft yet crunchy texture
⋅ Grown in southern Kyushu
⋅ Woody umami flavor
⋅ Ideal for yakisoba, ramen, nabe and salads

Also known as "wood ears", kikurage black mushrooms are a popular ingredient in Japanese cuisine. Their chewy yet crunchy texture and umami, woody flavor make them an ideal choice for stir-fries, soups, broths and simmered dishes. These mushrooms are cultivated in southern Kyushu by spraying water drawn from 150 m deep, from the natural springs of Kirishima, to recreate ideal growing conditions. No pesticides are used. After rehydration, kikurage black mushrooms are traditionally used to add crunch and umami to dishes, making them the perfect ingredient for yakisoba, nabe, ramen and salads.