Eringi mushrooms (エリンギ in Japanese), also known as the king oyster mushroom, features a thick stem and a chewy, crunchy texture. While it doesn't grow naturally in Japan, it became widely available in the 1990s after cultivation methods were established. Its mild flavor makes it a versatile ingredient that blends well with sauces and can be used in a wide range of dishes, including stir-fries, fried dishes, soups, stews, pasta, and salads.

Eringi mushrooms are rich in dietary fiber and niacin. Niacin is a vitamin involved in the metabolism of sugars and fats and is said to help break down alcohol.

Eringi mushrooms are sensitive to moisture, so 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 4-5 days, or can be sliced and frozen. When cooking, use them straight from the freezer without thawing.

While called “king oyster mushroom” in English, eringi mushrooms are also known as “awabi-dake” in Japan because its texture resembles that of the abalone shellfish. When grilled with butter and soy sauce, it mimics the flavor of abalone.

Choose eringi mushrooms with light brown caps that aren’t too open. Look for mushrooms with thick, white stems that are firm and have a springy texture. As eringi mushrooms lose freshness, the stems may turn yellowish.