Enoki

Enoki, or enokitake, denotes the white, long-stemmed form of the edible mushroom Flammulina velutipes. The cultivated variety is sold in compact bunches of slender white stems with tiny caps; wild forms are typically brownish with thicker stems.

Native to Asia, enoki grows on decaying hardwoods, especially in winter. It has been cultivated worldwide, including in China, Japan, Korea, the United States, and parts of Europe.

In commercial production, the mushrooms are grown on sawdust- or log-based substrates at cool temperatures to maintain their pale color, often in controlled facilities, and harvested in tight clusters.

Enoki has a mild, crisp texture and a delicate, slightly fruity flavor. It is commonly used in soups (notably miso and nabemono), hot pots, stews, stir-fries, and salads, where it absorbs surrounding seasonings.

Nutritionally, enoki is low in calories and provides small amounts of protein, fiber, B vitamins, potassium, and minerals. It contains ergothioneine, an antioxidant compound.

Color variants include the classic white enoki and brown or golden enoki, which have darker stems and caps. The term enokitake originates from the Japanese language, and the product is widely available in fresh, frozen, and dried forms.

Storage: Refrigerate; keep dry; store in a plastic bag with air holes; use within about a week.