Black Fungus, sometimes known as Cloud Ear Fungus OR Jelly Mushroom, is an edible fungus. It is called ‘Kikurage’ in Japanese. Black Fungus is a popular ingredient for Asian cooking. Almost tasteless but it has a very pleasant crunchy texture. It is a great source of dietary fibre and a variety of minerals. I want to encourage people to use it for their cooking.

You can purchase Dried Black Fungus from most Asian Grocery stores. Already shredded type is also available. Soak in cold/warm water to soften, then use for stir-fry, soup, or salad, just like mushrooms. This ‘Tsukudani’ can be enjoyed with freshly cooked rice.


4 Servings


20g Dried Black Fungus Mushrooms
1 tablespoon Sesame Oil
1 tablespoon Sake (Rice Wine) OR Water
1 tablespoon Sugar
2 tablespoons Soy Sauce
1/4 teaspoon Chilli Flakes
1 canned Tuna *95g, drained
1 tablespoon Toasted Sesame Seeds

  1. Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into small pieces.
  2. Heat Sesame Oil in a frying pan over medium heat, cook Black Fungus for a few minutes. Add all other ingredients and cook, stirring, until the sauce is almost gone.