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Fresh Enoki Mushrooms

approx. 5 lbs total (in 24- 3.2oz packs)


  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.


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  • Product Info
  • Storage
  • Recipes & Tips
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Approx 5lbs per case. Each case contains 24 - 3.2oz packs. 


Hand Selected for Top Quality


Year Round



An unusually long and thin variety of mushrooms, enokis (aka golden mushrooms, enokidake, velvet stem mushrooms) have a mild flavor and a juicy, slightly crunchy texture. They are grown in tight bunches with their thread-like stems clumping together.

Storage: Store fresh enoki mushrooms in your refrigerator wrapped in the micro pore bag they're delivered in.

Shelf Life: 3-4 days.

Cut off and discard the bottom of the cluster of enoki mushrooms (up to the point where individual mushroom stems can be separated). The stems are generally left long. Before cooking or consuming enoki, clean them gently with a damp paper towel to remove dirt. Do not soak them.

While enoki can be eaten raw (often on salads or in sandwiches) many people find cooking these mushrooms makes them easier to digest. Take care to avoid overcooking them, as this can make their stems tough and stringy.

Enoki mushrooms are often served in soups or in stir-fries with vegetables and meat.  In Japan they are a common ingredient in sukiyaki, a one-pot meal where diners simmer the vegetables of their choice and thinly sliced Kobe beef in a communal pot of savory broth.

Enoki mushrooms have a mild flavor that makes them adaptable to a wide variety of dishes.  Common pairings include rice, soy sauce, mirin, dashi broth, ginger, rice wine vinegar, sea vegetables, garlic, miso, tofu, onions, green onions (especially negi – Japanese bunching onions), beef, pork, and duck.

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