You are here


The Enokitake also known as enoki, enokidake, furry foot, nametake, yuki-motase, golden needle, winter mushroom, snow puff mushroom, velvet foot and velvet stem mushroom, comprises a small bulb with a long and slim stalk. It grows in batches on hardwood, mostly of the aspen, willow and elm varieties. This mushroom earned the name ‘enoki ‘ by the fact that it grows on the stump of the Chinese Hackberry tree. Wild enokis are significantly different in appearance from the cultivated form as they are much larger and their coloring is earthen orange. Best savored raw in the form of salads, this mushroom which is now grown in California, is preferred in the preparation of many Asian dishes for its appealingly delicate flavor. Because of the mushroom's delicate nature, enoki are harvested in bouquets to protect their vulnerable structure. Enoki Mushrooms are available year round.

Cultivated enoki mushroom is identified by its almost pure white color, its long stem, and small unexpanded bulb. This mushroom, which can grow to five inches, has a firm and crunchy texture with a gentle flavor and a slightly acidic finish.

Culinary Uses

Enokitake mushrooms are mild-flavored and complement clean, and simply prepared ingredients. Enoki are often used in Asian preparation of soups, fresh salads and noodle dishes. They pair with somen or soba noodles, soy, ginger, lemongrass, fresh herbs, seafood or poultry.

Popular Recipes

Enokitake mushrooms, are a wonderful ingredient for some of the Japanese and far eastern delicacies.

1. Enoki Mushroom Soup

2. Kinoki Tsuku Dani

3. Enoki Snack

4. Salad Greens with Enoki Mushrooms

Medicinal Worth

The enokidake is found to be of immense medicinal worth by the Chinese and Japanese as it has properties which help in preventing and curing liver diseases, and ulcers of the stomach. The Enokitake is also found to contain anti-carcinogenic compounds.