Dehydrated kikurage black mushrooms ⋅ Kyunan ⋅ 40g

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

Also known as “wood ear mushrooms,” black kikurage mushrooms are a popular ingredient in Japanese cuisine. Their texture, which is both tender and crunchy, along with their umami and woody flavor, make them an ideal choice for stir-fries, soups, broths, and stews. These mushrooms are cultivated in southern Kyushu by spraying water drawn from a depth of 150 meters, sourced from the natural springs of Kirishima, to recreate ideal growing conditions. No pesticides are used. After rehydration, black kikurage mushrooms are traditionally used to add crunch and umami to dishes, making them a perfect ingredient to enhance yakisoba, nabe, ramen, and salads.