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So far to date we have not tried growing this mushroom. In a controlled environment, I'm sure, not too difficult. A possible future project here at NAPI.

It is readily available from our local food store. It is being imported from Taiwan. At $1.69(CAN) for 200g. it's a real bargain.

This mushroom makes a wonderful addition to soup, and great fresh with all types of salads.

It is believed that the Enoki were discovered in the high mountains of Japan about 300 years ago. Enoki could be found in the wild mostly during winter when vegetables were scarce; they were eaten as a vegetable substitute and prized highly. Enoki mushrooms are also called winter mushrooms. As its name indicates, it requires cold temperatures for its growth and is traditionally enjoyed during the winter. Enoki mushrooms are now cultivated in the United States. They are creamy white and fragile with long, thin stems and tiny button caps that grow in clusters which are joined at the base. Their flavor is mild with a slightly crunchy texture. These toothpick-like mushrooms taste like a combination of lemons and grapes and have virtually no calories. Used as a garnish, they are visually outstanding floating atop soups or placed throughout a salad or as an addition to stir-frys. Enoki are rich in vitamins B1 and B2, and also contain enzymes that are converted into vitamin D in the body.

Enokis last for up to 14 days. Keep refrigerated in paper bags.

Preparation: Trim roots at cluster base. Rinse quickly in cool water and drain. Separate stems before serving.

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Natural Food Sandwich

EnokiEnoki