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Enoki mushrooms are long, thin mushrooms with small caps, popularly used in Asian cuisine for their delicate flavor and crunchy texture.

Yes, gently rinse enoki mushrooms under cold water to remove any dirt, and trim off the root base before cooking.

Enoki mushrooms are great in soups, hot pots, stir-fries, salads, and as a topping for ramen and rice dishes.

Enoki mushrooms cook very quickly—just 2-3 minutes in soups or stir-fries is usually enough.

Freezing is not recommended as it changes the texture, but you can blanch them briefly before freezing if needed.

Enoki mushrooms are best quickly sautéed, added to soups, or briefly blanched in hot water.

No, enoki mushrooms have a mild and delicate flavor.

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Keep enoki mushrooms in their original packaging or in a paper bag in the refrigerator, and use them within a week for best freshness.

Trim off the root end and separate the clusters into small bundles, then rinse gently with water.

Yes, enoki mushrooms can be eaten raw in salads, but they are commonly cooked to enhance their flavor and reduce any risk of bacteria.

If they are slimy, have a strong odor, or show dark spots, it’s best to discard them.

Yes, enoki mushrooms are naturally gluten-free.

Add trimmed enoki mushrooms to hot ramen broth just before serving so they soften slightly but maintain crunch.

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Gently separate them, rinse under cold water, and pat dry before cooking.