Shredded Dried Black Fungus is a versatile ingredient that brings a refined touch to Asian-inspired menus. Cut into thin strips, it triples in weight once rehydrated, making it both practical and economical for busy kitchens. The flavour is mild and earthy, while the texture is reminiscent of wakame - slightly gelatinous yet satisfyingly crunchy.

It works beautifully in stir fries and soups, and is a key ingredient in dishes like japchae stir-fry with black fungus and toasted sesame.

Unlike shiitake mushrooms, shredded dried black fungus offers a unique texture and subtle flavour that adds another dimension to plant-based cooking. It is widely used in Chinese and Korean cuisine, making it ideal for themed menus such as Chinese / Lunar New Year.

To prepare, simply soak in warm water for an hour, rinse well and pat dry. For best results, stir fry in oil until the edges blister. This ingredient is perfect for chefs looking to add authenticity, refinement and variety to their plant-based dishes.