Dried Wood Ear Mushrooms

Premium Wood Ear Mushrooms
Crisp texture

Auricularia auricula-judae — commonly known as wood ear — is a staple of East and Southeast Asian cuisine, prized for its uniquely crunchy texture and gentle, neutral flavor. Grown on hardwood logs or wild-harvested from trees, these thin, ear-shaped mushrooms rehydrate into a glossy, firm bite that adds contrast and body to soups, salads, and stir-fries.

Beyond its culinary appeal, wood ear has long been valued in traditional medicine for its blood-activating and circulation-supporting properties. It’s also a natural source of fiber, iron, and plant-based collagen-like compounds, making it a quiet contributor to cardiovascular and skin health.

Wood ear is not bold in flavor — and that’s its strength. It takes on whatever it's cooked with, adding mouthfeel and subtle umami without overpowering a dish.

Rehydration Instructions:
Soak in warm water for 15–20 minutes until fully expanded and pliable. Rinse well to remove any natural grit.

Ways to Use:

• Chinese hot and sour soup
• Thai yam hed salad with lime, chili, and herbs
• Stir-fried with eggs, garlic, and soy sauce
• Cold sesame-dressed mushroom salad
• Added to noodles or broth for texture

Crisp, cooling, and endlessly versatile — wood ear mushrooms are a timeless ingredient that bridges the gap between food and function.