Wild Enokitake, Flammulina velutipes
Enokitake (Japanese language：榎茸, エノキタケ, Japanesepronunciation: [enokitake], Englishpronunciation: /ɨˌnoʊkiˈtɑːkiː/), also Enokidake (Japanese language：榎茸, エノキダケ, Japanesepronunciation: [enokidake], Englishpronunciation: /ɨˌnoʊkiˈdɑːkiː/) or Enoki (Japanese language：榎, エノキ, Japanesepronunciation: [enoki], Englishpronunciation: /ɨˈnoʊki/)[1] arelong, thin white mushrooms used in East Asian cuisine (such as that of China, Japan and Korea). These mushroomsare cultivars of Flammulina velutipes, also called golden needle mushroom. Wildforms differing in color, texture, and sliminess are called winter mushrooms, velvet foot, or velvet stem among other names.
This mushroom isavailable fresh or canned, with experts recommending fresh enoki specimens withfirm, white, shiny caps, and avoiding those that have slimy or brownish stalks. They are traditionally used for soups butcan also be used for salads andother dishes. They have a crisp texture and can be refrigerated for about oneweek.
[Do not boil for more than 3 minutes to retain the immunotherapuetic properties.]
Health properties of Enokitake
Enokitake mushrooms possess antioxidants like ergothioneine.Research at the National University of Singapore firstpublished in 2005 stated that the stalk of the golden needle mushroom containsa large quantity of a protein, designated Five, which helps to regulate theimmune system.
Animal testing indicated possible uses for vaccines and cancer immunotherapy.
It also contains flammutoxin, a cytolytic andcardiotoxic protein that may possibly be poorly absorbed orally.
Amituofo
True Buddha School
Pure Karma
Lotuschef
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