Kikurage
きくらげ, 木耳
Wooden Jellyfish or Jew's Ears
First of all, let’s forget about the English name (Jew’s Ears) for a second! Because, it’s just a bad name for a food item, and doesn’t sound delicious to begin with (unless of course, you are a cannibal). I’d instead prefer the literal translation from the Japanese name, which is “wooden jellyfish” (Ki for wood and Kurage for jellyfish). But note the kanji characters “木耳” represent the Chinese name, meaning “wood ears” (now much better than human ears). But what’s Kikurage if it’s not an ear anyway? Growing on Japanese red elder or Japanese zelkova trees, it’s a kind of edible fungus. And the taste? Well, it has no specific flavour but has gelatinous and elastic properties, giving a chewing sensation somewhat similar to edible jellyfish. Often found in Chinese-style soups and vegetable sautés or Ramen dishes. Also goes well with egg cooking.
Kikurage before cooking.
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Tsukudani of Kikurage mixed with Sanshō pepper.
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Rare white Kikurage produced through mutation.
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Kikurage before cooking.
Tsukudani of Kikurage mixed with Sanshō pepper.
Rare white Kikurage produced through mutation.
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INDEX
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