Highlights

• Mildly earthy aroma
• Crunchy, chewy texture adds intrigue to soups and stir-fries
• Staple ingredient in Chuka Ryori (Japanese-Chinese) dishes

Kikurage (wood ear mushrooms) can be found growing wild in the woods around temples and monasteries in Japan. They have a distinctive appearance, and when cooked have a mild, earthy fragrance and a distinct firm, crunchy texture. These Dried Kikurage from Niyodogawa Kikurage are harvested in the mountains of Shikoku Island, Japan’s smallest main island. The mountains are at an altitude of 750m with a large difference between day and nighttime temperatures, resulting in the thick and fresh texture of this kikurage. These kikurage are grown from the waters of Niyodogawa (Niyodo River), without the use of pesticides or preservatives, and the surrounding natural fog which provides added moisture.

ALSO FEATURED IN OUR Vegan: “Zen” Package