Vegetables

King oyster mushroom

エリンギ　えりんぎ　eringi

Also known aseringi

No peak season recorded

King oyster mushroom (eringi), Japanese vegetable — King oyster mushroom (eringi) is available all year round.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

King oyster mushroom: Sautéed — Sautéed

Cut thick and pan-fried in butter; the bite is the point.

King oyster mushroom: Grilled plain — Grilled plain

Torn and grilled, with salt or soy sauce, which lifts the aroma.

King oyster mushroom: Tempura — Tempura

Cut lengthways and fried, which brings out the texture.

King oyster mushroom: Takikomi gohan — Takikomi gohan

Cooked with rice, to which it gives good flavour.

How to choose

Thick, straight white stems with small firm caps, and no sliminess.

Storage

Do not wash. Wrap in paper and refrigerate. It also freezes once cut.

Main areas

Nagano
Niigata
Fukuoka
Kagawa

Good to know

Native to the Mediterranean, it has only been cultivated in Japan since the 1990s. Its bite is said to resemble abalone, and it suits Japanese, Western and Chinese cooking alike. The stem is thicker than the cap, and it is the stem that is mainly eaten.

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