tree ears
Low in calories and fat, tree ears are a good source of dietary fiber and contain trace minerals including iron and calcium. They are also noted in traditional medicine for containing compounds believed to support cardiovascular and immune function.
About
Tree ear (Auricularia auricula-judae), also known as wood ear, Judas ear, or black fungus, is a gelatinous fungus that grows on the wood of dead or dying trees, particularly elder and willow. Native to Asia but now cultivated worldwide, tree ears are characterized by a dark brown to black appearance with a thin, wrinkled, ear-like shape when fresh or rehydrated. The texture is cartilaginous and slippery when cooked, with a subtle, earthy, and slightly sweet flavor. Dried tree ears are the most common form in commerce and require rehydration before use.
Tree ears are prized in traditional Chinese medicine as well as cookery, valued for their purported health benefits and their ability to absorb flavors while providing textural contrast in dishes.
Culinary Uses
Tree ears are a staple in East Asian cuisine, particularly in Chinese, Vietnamese, and Korean cooking. They are most commonly used in stir-fries, soups, and mixed vegetable dishes, where their gelatinous texture provides a unique mouthfeel. Tree ears pair well with ginger, garlic, soy sauce, and sesame oil. They absorb surrounding flavors readily and are frequently added to hot and sour soup, mapo tofu, and cold noodle salads. In Vietnamese cuisine, they appear in canh (soups) and spring roll fillings. The ingredient is valued not only for flavor but for textural contrast and their traditional association with wellness in Asian culinary traditions.