View source for Flammulina filiformis

{{Short description|Species of edible mushroom}}
{{Redirect|Enoki}}
{{Speciesbox
| name= Enokitake
| image = Flammulina velutipes (Enokitake, winter mushroom).jpg
| image_caption = Cultivated ''Flammulina filiformis'' 
| taxon = Flammulina filiformis
| authority = (Z.W. Ge, X.B. Liu & Zhu L. Yang) P.M. Wang, Y.C. Dai, E. Horak & Zhu L. Yang (2018)
| synonyms = *''Flammulina velutipes'' var. ''filiformis'' {{small|Z.W. Ge, X.B. Liu & Zhu L. Yang (2015)}}
*''Flammulina velutipes'' var. ''himalayana'' {{small|Z.W. Ge, Kuan Zhao & Zhu L. Yang (2015)}}
}}
{{ mycomorphbox
| name            = 
| hymeniumType    = gills
| capShape        = convex
| capShape2 = flat
| whichGills      = 
| stipeCharacter  = bare
| sporePrintColor = white
| ecologicalType  = saprotrophic
| howEdible       = choice
}}
'''''Flammulina filiformis''''' is a species of [[Edible mushroom|edible]] [[agaric]] (gilled mushroom) in the [[family (biology)|family]] [[Physalacriaceae]]. It is widely cultivated in East Asia, and well known for its role in [[Japanese cuisine|Japanese]] and [[Chinese cuisine]]. Until recently, the species was considered to be [[conspecific]] with the European ''[[Flammulina velutipes]]'', but [[DNA sequencing]] has shown that the two are distinct.<ref name="Wang">{{cite journal |last1=Wang |first1=Pan Meng |last2=Liu |first2=Xiao Bin |last3=Dai |first3=Yu Cheng |last4=Horak |first4=Egon |last5=Steffen |first5=Kari |last6=Yang |first6=Zhu L. |display-authors=3 |title=Phylogeny and species delimitation of ''Flammulina'': taxonomic status of winter mushroom in East Asia and a new European species identified using an integrated approach |journal=Mycological Progress |date=September 2018 |volume=17 |issue=9 |pages=1013–1030 |doi=10.1007/s11557-018-1409-2 |bibcode=2018MycPr..17.1013W |s2cid=49299638 |url=https://www.researchgate.net/publication/325826280}}</ref>

== Description ==
[[Basidiocarps]] are [[agaricoid]] and grow in clusters. Individual [[fruit bodies]] are up to {{Convert|50|mm|abbr=off|frac=4}} tall, the cap convex at first, becoming flat when expanded, up to {{Convert|45|mm|abbr=on|frac=4}} across. The cap surface is smooth, viscid when damp, ochraceous yellow to yellow-brown. The [[lamella (mycology)|lamellae]] (gills) are cream to yellowish white. The [[stipe (mycology)|stipe]] (stem) is smooth, pale yellow at the apex, yellow-brown to dark brown towards the base, and lacking a ring. The [[spore print]] is white, the spores (under a microscope) smooth, [[inamyloid]], ellipsoid to cylindrical, c. 5 to 7 by 3 to 3.5μm.<ref name="Wang" />

There is a significant difference in appearance between [[Wildlife|wild]] and [[Fungiculture|cultivated]] basidiocarps. Cultivated enokitake are not exposed to light, resulting in white or pallid fruit bodies with long stipes and small caps.

== Taxonomy ==
''Flammulina filiformis'' was originally described from China in 2015 as a [[Variety (botany)|variety]] of ''[[Flammulina velutipes|F. velutipes]]'', based on [[internal transcribed spacer]] sequences.<ref>{{cite journal |doi=10.13346/j.mycosystema.150080 |url=https://www.researchgate.net/publication/280696631 |journal=Mycosystema |volume=34|issue=4 |page=600 |date=2015|title=Species diversity of ''Flammulina'' in China: new varieties and a new record|author1=Z.W. Ge |author2=Kuan Zhao |author3=Zhu L. Yang }}</ref> Further molecular research using a combination of different sequences has shown that ''F. filiformis'' and ''F. velutipes'' are distinct and should be recognized as separate species.<ref name="Wang" />

=== Etymology ===
The names ''enokitake'' ([[:ja:榎茸|榎茸]]、[[:ja:エノキタケ|エノキタケ]], {{IPA|ja|enoki̥ꜜtake}}),<ref>{{cite web |author=Dictionary.com |year=2012 |title=enokitake |url=http://dictionary.reference.com/browse/enokitake |access-date=14 May 2012 |work=Dictionary.com |publisher=Dictionary.com, LLC}}</ref> ''enokidake'' (榎茸、[[:ja:エノキダケ|エノキダケ]]) and ''enoki'' ([[:ja:榎|榎]]、[[:ja:エノキ|エノキ]]) are derived from the [[Japanese language]]. In Mandarin [[Chinese language|Chinese]], the mushroom is called {{lang|zh-hans|{{linktext|金針菇}}}} (''jīnzhēngū'', "gold needle mushroom") or [[wiktionary:金|金]][[wiktionary:菇|菇]] (''jīngū'', "gold mushroom"). In India it is called [http://www.chhattisgarhrecipes.com/2017/01/futu-long-mushroom.html?m=1 ''futu''], [[Korean language|in Korean]], it is called ''paengi beoseot'' (팽이버섯) which means "mushroom planted near [[catalpa]]", and ''nấm kim châm'' in [[Vietnamese language|Vietnamese]].

{{nutritional value
| name=Mushrooms, enoki, raw
| water=88 g
| kJ=153
| protein=2.7 g
| fat=0.3 g
| carbs=7.8 g
| fiber=2.7 g
| sugars=0.2 g
| calcium_mg=0
| iron_mg=1.2
| magnesium_mg=16
| phosphorus_mg=105
| potassium_mg=359
| sodium_mg=3
| zinc_mg=0.65
| vitC_mg=0
| thiamin_mg=0.23
| riboflavin_mg=0.2
| niacin_mg=7.3
| pantothenic_mg=1.4
| vitB6_mg=0.1
| folate_ug=48
| selenium_ug=2.2
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169382/nutrients Link to USDA Database entry]
}}

== Distribution and habitat ==
The fungus is found on dead wood of ''[[Betula platyphylla]]'', ''[[Broussonetia papyrifera]]'', ''[[Dipentodon sinicus]]'', ''[[Neolitsea]]'' sp., ''[[Salix]]'' spp, and other broad-leaved trees.<ref name="Wang"/> It grows naturally in China, Korea, and Japan.

==Nutritional profile==
Enoki mushrooms are 88% water, 8% [[carbohydrate]]s, 3% [[protein (nutrient)|protein]], and contain negligible [[fat]] (table). In a 100-gram reference serving, enoki mushrooms provide {{convert|153|kJ|kcal|abbr=off}} of [[food energy]] and are an excellent source (20% or more of the [[Daily Value]]) of the [[B vitamins]], [[thiamine]], [[Niacin (nutrient)|niacin]], and [[pantothenic acid]], while supplying moderate amounts of [[riboflavin]], [[folate]], and [[phosphorus]] (table).

==Uses==
''F. filiformis'' has been cultivated in China since 800 AD.<ref name="Tang">{{cite journal |vauthors=Tang C, Hoo PC, Tan LT, Pusparajah P, Khan TM, Lee LH, Goh BH, Chan KG |display-authors=3|date=2016 |title=Golden needle mushroom: a culinary medicine with evidenced-based biological activities and health promoting properties |journal=Frontiers in Pharmacology |volume=7 |page=474 |doi=10.3389/fphar.2016.00474|pmid=28003804 |pmc=5141589 |doi-access=free }}</ref> Commercial production in China was estimated at 1.57 million tonnes per annum in 2010, with Japan producing an additional 140,000 tonnes per annum.<ref>{{cite journal |author= Royse DJ |date=2014 |title=A Global Perspective on the High Five: ''Agaricus'', ''Pleurotus'', ''Lentinula'', ''Auricularia'' & ''Flammulina''|journal=Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products (ICMBMP8) |url=https://www.cabi.org/isc/FullTextPDF/2015/20153365467.pdf}}</ref> The fungus can be cultivated on a range of simple, [[lignocellulosic]] substrates including sawdust, wheat straw, and [[rice|paddy]] straw.<ref name="Dowom">{{cite journal |vauthors=Dowom SA, Rezaeian S, Pourianfar HR |date=2019 |title=Agronomic and environmental factors affecting cultivation of the winter mushroom or Enokitake: achievements and prospects |journal=Applied Microbiology and Biotechnology |volume=103 |issue=6 |pages=2469–2481 |doi=10.1007/s00253-019-09652-y|pmid=30685812 |s2cid=59273677 }}</ref> Enokitake are typically grown in the dark, producing pallid fruitbodies having long and narrow stipes with undeveloped caps. Exposure to light results in more normal, short-stiped, colored fruitbodies.<ref name="Dowom"/>

Cultivated ''F. filiformis'' is sold both fresh and canned. The fungus has a crisp texture and can be [[Refrigeration|refrigerated]] for approximately one week. It is a common ingredient for soups, especially in [[East Asian cuisine]],<ref>{{cite magazine|last=Chaey |first=Christina |title=You Should Be Cooking with Enoki Mushrooms, the Easiest Fungi to Love |url=https://www.bonappetit.com/story/enoki-mushrooms |magazine=[[Bon Appétit]] |date=March 2, 2018}}</ref> but can be used for [[salad]]s and other dishes.

{{Gallery
| File:Enoki mushroom Korean sundubu-jjigae (soft tofu stew).jpg
|Enoki mushroom [[Korean cuisine|Korean]] ''[[sundubu-jjigae]]'' (soft tofu stew)
|alt1=Enoki mushroom Korean sundubu-jjigae (soft tofu stew)
}}

==See also==
{{Portal|Fungi}}
*[[Medicinal mushrooms]]
*[[Shiitake]]

==References==
{{Reflist|30em}}
{{clear}}

{{Japanese food and drink}}
{{Taxonbar|from=Q107676073}}

[[Category:Chinese edible mushrooms]]
[[Category:Edible fungi]]
[[Category:Fungi described in 2015]]
[[Category:Fungi in cultivation]]
[[Category:Fungi of Asia]]
[[Category:Fungus species]]
[[Category:Japanese cuisine terms]]
[[Category:Medicinal fungi]]
[[Category:Physalacriaceae]]