Description
Wood ear is the larger, thicker relative of cloud ear – same near-neutral flavor and the same reason to buy it, but a more substantial chew. Slice the rehydrated pieces into strips and they hold their snap through a stir-fry or a long simmer.
Standard in hot and sour soup, Sichuan cold salads, japchae, and hot pot, and it's the kikurage on a bowl of ramen. Twenty minutes in warm water is plenty – they swell dramatically, so start with less than looks right – and trim the firm base before slicing. Soak in the fridge if it'll be more than an hour.
Ingredients
Dried wood ear mushrooms.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed in a dry place. Dried mushrooms keep well but take on moisture easily.
