Tremella fuciformis was first described by English mycologist Miles Joseph Berkeley in 1856. It is one of 60 or so species in the genus Tremella. Tremella fuciformis is found worldwide in subtropical regions. The fungus grows in frilly masses on various species of hardwood tree, and is off-white in color and very translucent. The product is often purchased dried and must be soaked before use. It was traditionally used in sweet dishes. While tasteless, it is enjoyed for its jelly-like texture as well as its supposed medicinal benefits. Most commonly, it is used to make a sweet dessert soup called luk mei, often in combination with jujubes and dried longans, among other ingredients. It is also used as a component of a drink. Since cultivation has made it less expensive, it is more used in savoury dishes.
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