Overview

Cloud ear fungus (Auricularia polytricha) is an edible jelly fungus, dark brown to black in color, often with a grayish sheen when dried. It has a gelatinous, elastic texture and is commonly used in Asian cooking, valued for its mild flavor and its ability to absorb surrounding sauces and broths [2].

Origin and history

Cloud ear fungus is a species of jelly fungus found across Asia, where it is foraged and cultivated [2]. It grows on dead wood, often on broadleaf trees, and is a staple ingredient in Chinese, Japanese, Korean, and Southeast Asian cuisines. The fungus is also known by the synonym Hirneola polytricha [2].

Varieties and aliases

  • Cloud ear fungus (common English name)
  • Wood ear fungus (a closely related common name, often used interchangeably but sometimes reserved for Auricularia auricula-judae)
  • Black fungus (a broader category that includes cloud ear and wood ear species)
  • Mu’er (木耳, Chinese)
  • Kikurage (キクラゲ, Japanese)

Culinary uses

Cloud ear fungus is typically rehydrated from its dried form before use. It is added to soups, stir-fries, and braised dishes, where its gelatinous texture provides contrast. Common pairings include scallions, ginger, soy sauce, sesame oil, and vinegar. The fungus has little flavor of its own and is used primarily for texture.

Cross-cuisine context

Cloud ear fungus has no direct analogue in Mexican cuisine or in the other LA-relevant cuisines listed on the platform. Its closest textural parallel in a non-Asian context might be the gelatinous quality of certain seaweeds or the tender cartilage in some animal-based dishes, but these are not functional substitutes. The ingredient is almost exclusively used in East and Southeast Asian cooking.

Notes for cooks

  • Dried cloud ear fungus must be soaked in warm water for 15 to 30 minutes before use. It expands significantly, so start with a small amount.
  • The fungus has a mild, earthy aroma when rehydrated. A strong or sour smell indicates spoilage.
  • Store dried cloud ear fungus in an airtight container in a cool, dark place. It keeps for months if properly sealed.