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Diamond Dried Black Fungus 50g
Diamond Dried Black Fungus 50g
- Carefully dried black fungus (wood ear mushroom) with a subtle, earthy aroma.
- Expands significantly upon soaking, yielding a pleasant, firm, and slightly crunchy texture.
- A versatile ingredient essential for enhancing the depth of Asian stir-fries, salads, and clear soups.
- Conveniently packaged in a 50g bag, ideal for occasional use and easy pantry organization.
Unleash the flavor of Japan & Korea: Diamond Dried Black Fungus 50g!
Preserving Nature's Crunch
Diamond Dried Black Fungus is meticulously processed using advanced drying techniques, ensuring the preservation of its natural structure and potential. When rehydrated, this fungus expands significantly from its compressed state, yielding a generous amount perfect for diverse culinary applications. This careful drying process locks in the delicate, appealing texture that Black Fungus is known for.Subtle Earthiness, Ultimate Versatility
Black Fungus possesses a highly versatile and mild flavor profile, characterized by subtle earthy notes that enhance rather than overpower other ingredients. Its primary culinary contribution lies in its texture—a unique, slightly crunchy and gelatinous bite that adds depth and interest to any dish. It readily absorbs the robust flavors of surrounding sauces, broths, and seasonings, making it an ideal companion for Asian cuisine.How to Enjoy
To prepare, first soak the dried Diamond Black Fungus in warm water for 20-30 minutes until fully soft and expanded. Drain and rinse thoroughly. Once prepared, the fungus is excellent for stir-fries, often combined with vegetables and meats, or simmered in clear soups to utilize its texture. It can also be blanched and tossed into refreshing cold salads dressed with vinegar and sesame oil.Best Before, Important Information
MHD: 27.03.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 880kJ/216kcal |
| Fat - of which saturated |
2.6g 0.9g |
| Corbohydrate - of which sugar |
0.5g 0.5g |
| Protein | 11g |
| Natrium (Salt) | 0.10g |
dried mushrooms
Details & Importer
Manufacturer: Diamond
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the optimal soaking time for the dried black fungus?
Soak the dried black fungus in cold or lukewarm water for 30 to 60 minutes until fully softened and expanded. Ensure the tough stem base is trimmed off after soaking.
What are the best cooking methods for maintaining the fungus's crisp texture?
Black fungus is best stir-fried quickly (e.g., in a Chinese moo shu pork or vegetable dish) or added towards the end of soups to prevent overcooking and achieve a desired slight crunch.
How can I minimize the subtle earthy flavor often associated with dried fungus?
Rinsing the fungus thoroughly after soaking and blanching it briefly in boiling water before cooking can help neutralize any strong earthy notes, allowing it to better absorb seasonings.
How does the fully rehydrated texture compare to fresh wood ear mushrooms?
Once properly rehydrated, the texture is generally indistinguishable from fresh wood ear mushrooms, offering the same characteristic chewy and crunchy bite.
Is this black fungus suitable for both traditional Chinese stir-fries and Japanese sunomono salads?
Yes, after slicing into thin strips, it is excellent for both; its neutral flavor absorbs the savory sauces in stir-fries and the vinegar dressing required for sunomono.
