Flammulina Filiformis

Enokitake is an edible mushroom native to Asia; China, Korea, and Japan to be specific, it grows in clusters, has thin stems, and relatively small caps. Usually cream-white in color which comes from restricting access to light while cultivating, this also aids in making the stems thinner and the caps smaller. Wild enokitake can range from having thicker stems, larger caps, and can range in color from yellow to brown.

Up until recently, Flammulina Filiformis and the European Flammulina Velutipes were considered conspecific (of the same species) but DNA sequencing revealed that they are two distinct species.

The active constituents in enoki are flammulin and proflamin. Both of which have been shown to have tumor reducing properties in murine studies (lab tests on mice). It is also claimed to be beneficial to liver health, as well as having some anti-aging properties.

You can find detailed research information and sources in our Articles page.

Taste and texture: Enoki has a fairly mild, almost earthy taste, it is better known for keeping a firm and crunchy texture after cooking. You will most commonly see these in soups, however they can be stir-fried. There are even some cultures that put them on salads, and eat them raw!

* While you can eat them raw, it is recommended to try a small amount at first to test for any gastrointestinal distress. Not everyone’s gut biomes are prepared to digest gourmet mushrooms.

It is a good source of several important nutrients, for a 100g (~3.5oz) serving you get: