Overview

Jew’s ear is a gelatinous, ear-shaped fungus in the Auriculariaceae family, found on dead or living wood worldwide. It has a mild, slightly earthy flavor and a chewy, crunchy texture that softens when cooked. The species is widely used in East Asian cuisines, where it is more commonly called wood ear or black fungus.

Origin and history

The fungus grows naturally on elder and other hardwoods across temperate and subtropical regions of Europe, Asia, North America, and Australia. Its English common name derives from the medieval belief that Judas Iscariot hanged himself from an elder tree, and the fungus that grew on it was seen as his ear [1]. The scientific name Auricularia auricula-judae (Latin for “ear of Judas”) formalizes this association. In East Asia, the fungus has been foraged and cultivated for centuries, with records of its use in Chinese medicine and cooking dating back at least 1,500 years [2]. The name “Jew’s ear” is now considered offensive by some, and “wood ear” or “jelly ear” are preferred alternatives in many contexts.

Varieties and aliases

  • Wood ear (most common English alternative)
  • Jelly ear
  • Black fungus (common in Chinese culinary contexts)
  • Cloud ear fungus (sometimes used for a thinner, smaller variety, Auricularia polytricha)
  • Mu’er (木耳, Chinese)
  • Kikurage (キクラゲ, Japanese)

Culinary uses

Jew’s ear is prized for its gelatinous, crunchy texture rather than its flavor. It is typically rehydrated from dried form, then sliced or torn and added to soups, stir-fries, and braises. In Chinese cuisine, it is a key ingredient in hot and sour soup, mu shu pork, and cold sesame noodle salads. In Japanese cooking, it appears in miso soup and nimono (simmered dishes). The fungus absorbs surrounding flavors well and pairs with soy sauce, vinegar, ginger, garlic, and sesame oil. It is also used in traditional Chinese medicine for circulatory health, though clinical evidence is limited.

Cross-cuisine context

Jew’s ear has no direct analogue in Mexican cuisine. The closest textural parallel in the Mexican corpus is huitlacoche (corn smut), another fungus used as a food ingredient, but huitlacoche is soft, earthy, and smoky rather than gelatinous and crunchy. In other LA-relevant cuisines, Jew’s ear is most prominent in Chinese, Japanese, and Korean cooking. Korean cuisine uses mogi (목이버섯), a similar wood ear species, in japchae (glass noodle stir-fry) and various banchan. Vietnamese cuisine uses nấm mèo in spring rolls and noodle soups. The fungus is essentially absent from the culinary traditions of the Americas, the Middle East, and Europe outside of forager communities.

Notes for cooks

  • Dried Jew’s ear expands significantly when rehydrated. Soak in warm water for 20 to 30 minutes before use. Discard the tough central stem if present.
  • The fungus has very little flavor on its own. It functions primarily as a textural ingredient, adding chew and crunch.
  • Store dried Jew’s ear in an airtight container in a cool, dark place. It keeps indefinitely. Rehydrated fungus should be used within a few days and stored in the refrigerator.