Mushrooms have been cultivated in southern China for more than 1000 years. Yunan province alone produces more than 200 edible varieties. Aside from the horn of plenty mushroom and the oyster mushroom that are also found throughout Europe, some mushrooms are unique to Asia. 

Black mushroom - China

• Other names: cloud ears or wood ears 
• gelatinous mushroom, usually found dried 

Straw mushroom - China

• small, firm with a slightly moldy flavor 
• grows on rice straw 

Brown mushroom - China

• cut off the tough stem ends
• soak before use

Enokitake mushroom - Japan

• a wonderful looking mushroom: tiny with a long thin stem and a delicate round cap 
• mild flavor; slightly crisp texture 
• Use: serve a bunch fresh drizzled with vinaigrette or as a garnish in a clear soup 

Cloud ear or black fungus mushroom - Japan

• Japanese: Kikurage
• sold in its dried form, this mushroom looks more like a potato chip, a wrinkled rind or dried seaweed than a mushroom
• Use: reconstitute by first soaking in water for 20 minutes 

Matsutake mushroom - Japan

• valued for its pine forest scent 
• a luxury product, esteemed in Japan as truffles are in France
• Use: cook very quickly to preserve all their flavor 

Nameko mushroom - Japan

• these are small mushroom with button-shaped caps, an amber color and a slightly shiny surface 
• slightly earthy flavor 

Japanese Shiitake  - Cortinellis shiitake

• See product file