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Auricularia heimuer. Wood-ear or tree ear (Chinese: 木耳; pinyin: mù'ěr, Korean: 목이 버섯), also translated wood jellyfish or tree jellyfish (Japanese: キクラゲ, Hepburn: ki-kurage), can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried.
The species is one of several gelatinous fungi known as wood ear, wood fungus, ear fungus, or tree ear fungus, which alludes to their rubbery, ear-shaped fruitbodies. [5] In Hawaii, it is known as pepeiao which means "ear" [6] In Chinese cooking, it is often referred to as "black treasure". [7] In New Zealand, it is known as hakeke by Māori ...
Auricularia auricula-judae, commonly known as wood ear, jelly ear, or more historically, Jew's ear, is a species of fungus in the order Auriculariales. Basidiocarps (fruit bodies) are brown, gelatinous, and have a noticeably ear-like shape. They grow on wood, especially elder.
T. fuciformis is commonly known as snow fungus, snow ear, silver ear fungus, white jelly mushroom, and white cloud ears. [ 1 ] T. fuciformis is a parasitic yeast , and grows as a slimy, mucus-like film until it encounters its preferred hosts, various species of Annulohypoxylon (or possibly Hypoxylon ) fungi, whereupon it then invades ...
The genus was first introduced in 1780 by French mycologist Pierre Bulliard for a range of different fungi producing fruit bodies with an ear-like shape. In 1822 Christian Hendrik Persoon restricted the genus to two gelatinous species, Auricularia mesenterica (which became the type species) and A. sambuci (a synonym of Auricularia auricula-judae). [2]
Fruitbodies are gelatinous, ear-shaped, and laterally attached to wood. They are up to 12 centimetres (4 + 3 ⁄ 4 inches) across and 1.5 mm (1 ⁄ 16 in) thick. The upper surface is finely tomentose, coloured fawn to reddish brown when fresh, and coloured grey-brown when dry. The colour of cultivated specimens is often darker.