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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.
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.
100 g of dry cloud ear fungus contains 70.1 g of dietary fibre. [9] Auricularia cornea is usually sold in dried form, and needs to be soaked in water before use. [citation needed] While almost tasteless, it is prized for its slippery but slightly crunchy texture, and its potential nutritional benefits. [10]
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]
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The majority of species within the Auriculariaceae produce gelatinous basidiocarps (fruit bodies) on dead wood. In some these are conspicuous and may be ear-shaped, button-shaped, lobed, or effused. Their hymenophores (spore-bearing surfaces) may be smooth, warted, veined, spiny, or poroid.