noun a type of mushroom with long, thin stems and small caps, also known as enoki mushroom
Enokitake is a type of mushroom commonly used in Asian cuisine, known for its long, slender stems and delicate flavor. It is often used in soups, stir-fries, and hot pot dishes.
Enokitake mushrooms are low in calories and fat, and are a good source of vitamins and minerals such as potassium and niacin. They are often included in healthy recipes for their nutritional benefits.
Enokitake is a popular ingredient in Japanese, Chinese, and Korean cuisine, where it is used in dishes like hot pots, noodle soups, and stir-fries. It is valued for its crunchy texture and mild, slightly sweet taste.
Enokitake is a species of mushroom that belongs to the genus Flammulina. It is characterized by its small, white caps and long, thin stems. Mycologists study enokitake for its taxonomy, ecology, and cultivation methods.
Enokitake mushrooms are commonly used in culinary settings by chefs to add a unique texture and flavor to dishes such as soups, stir-fries, and salads.
Nutritionists may recommend enokitake mushrooms to clients as a low-calorie, nutrient-rich food that can provide various health benefits, such as boosting the immune system and improving digestion.
Food scientists may study the properties of enokitake mushrooms to understand their composition, nutritional value, and potential applications in food products or supplements.