| Flammulina |
| Scientific
classification |
| |
| Species |
| Flammulina callistosporioides
Flammulina elastica
Flammulina
fennae
Flammulina ferrugineolutea
Flammulina mediterranea
Flammulina
mexicana
Flammulina ononidis
Flammulina populicola
Flammulina
rossica
Flammulina similis
Flammulina stratosa
Flammulina
velutipes |
Enokitake
(Japanese: 0H0n0Mƒ8ÿ ) are long and thin white mushrooms used in the
Cuisine of Japan and
China. These mushrooms,
known as Flammulina velutipes or Flammulina populicola to biologists,
are also called golden needle mushroom, winter mushrooms, velvet
foot, or velvet stem.
The
mushroom is available fresh or canned, however, the fresh mushroom is preferable.
Cut off the root system (approximately 4cm) and wash briefly before use. They
are traditionally used for soups, but can also be used for salads and other dishes.
They have a fruity flavor and a crisp texture. The mushroom can be refrigerated
for about one week.
The
mushroom naturally grows on the stumps of the Chinese
hackberry tree, called enoki in Japanese, but also on some other trees
as for example mulberry and persimmon trees. There is a
significant difference in appearance between the wild and the cultivated mushrooms.
Cultivated mushrooms are not exposed to light, which results in a white color,
whereas wild mushrooms usually grow in a dark brown color. The cultivated mushrooms
are also grown to produce long thin stems, whereas wild mushrooms produce a much
shorter and thicker stem.
The
variety available in the supermarket is usually cultivated. The mushroom is cultivated
in a plastic bottle or a vinyl bag for 30 days at 15°C and 70% humidity, on a
substrate of saw dust or corn cobs, and a number of additional ingredients. Afterwards,
the mushroom is grown for another 30 days in a slightly cooler but more humid
environment. The growth is constricted to force the mushroom to grow long and
thin. The mushroom available in the supermarket often still shows the impression
of the bottle around the base of the mushroom.
The
mushroom is very easy to cultivate, and has been cultivated in Japan for over
300 years, initially on wood, and later in the bottles as described above. Home
cultivation kits are also available. Producers of different agricultural products
may consider this mushroom a pest.
References
