Enoki mushrooms (エノキダケ in Japanese) are a type of mushroom characterized by its white, long, slender stems that grow in clusters. It has a crunchy texture that becomes soft and slightly sticky when cooked. Enoki mushrooms are an essential ingredient in hot pots, and it's also versatile enough to be wrapped in bacon or meat, stir-fried, or added to soups. Enoki mushrooms simmered in soy sauce, known as “nametake,” is a popular dish in Japan often served with rice.

Enoki Mushrooms are low in calories and rich in dietary fiber, with the highest amount of vitamin B1 and beta-glucan, which has anti-cancer properties, among mushrooms. It also contains abundant amounts of vitamin B2, niacin, potassium, magnesium, iron, and zinc.

Since enoki mushrooms are sensitive to moisture, it's best to wipe off any excess water and wrap them in a paper towel before placing them in a plastic bag in the refrigerator. They can be stored in the fridge for about a week. You can also freeze them after breaking them apart.

The enoki mushrooms commonly found in Japanese supermarkets are cultivated varieties. In the wild, enoki mushrooms are brown with large caps and look completely different.

Eating raw enoki mushrooms can cause food poisoning, leading to symptoms like vomiting and stomach pain, so it's important to cook them thoroughly.