Kikurage 木耳 - auricularia-judae, is a edible mushroom highly appreciated in chinese and japanese cuisine. In Poland it's best known by the name of mun. Mun mushrooms have a very delicate taste and special consistence, crispy and jelly-like at the same time. Although they are not very expressive themselves, they perfectly absorb the taste of the dish and thus enrich it with an additional, appetizing texture. In addition, they are a healthy addition to the diet, because they are rich in iron and fiber, lower cholesterol and have been recognized by traditional Chinese medicine for centuries.

Kikurage is used in Japanese cuisine primarily as an addition to soups, ramen and salads. Before use, they only need to be rehydrated, because in dried form they are still too hard to eat. To do this, place them in cold water and let them soak for 1-2 hours. Dried kikurage can also be rehydrated in hot water, which will give us a faster effect, as the mushrooms will swell within 15-20 minutes. However, by soaking the mushrooms in colder water, they will grow larger and remain crunchy.