Tremella fuciformis is a species of fungus producing white, frond-like, gelatinous basidiocarps (fruit bodies). It is widespread, especially in the tropics, and is parasitic on other fungi (Hypoxylon species), that grow on dead attached and recently fallen branches of broadleaf trees. Fruitbodies are commercially cultivated for use in Chinese cuisine and Chinese medicine. Tremella fuciformis has been given the common names snow fungus or silver ear fungus.
In Chinese cuisine, Tremella fuciformis is traditionally used in sweet dishes. While tasteless, it is valued for its gelatinous texture as well as its supposed medicinal benefits. Most commonly, it is used to make a dessert soup called luk mei (六味), often in combination with jujubes, dried longans, and other ingredients. It is also used as a component of a drink and as an ice cream. Since cultivation has made it less expensive, it is now additionally used in some savoury dishes.
In Chinese, it is called 银耳 (pinyin: yín ěr; literally "silver ear"), 雪耳 (pinyin: xuě ěr; literally "snow ear"); or 白木耳 (pinyin: bái mù ěr, literally "white wood ear")[citation needed], and in Japanese it is called shiro kikurage (シロキクラゲ, lit. "white tree jellyfish") . In Vietnam, it is called nấm tuyết or ngân nhĩ.
Author's Input:
The snow ear is an herb full of collagen, and this helps with firming up and adding moisture to your skin from within. I love making this refreshing dessert all year round. I remember when I was young, I would never eat the snow fungus at all. As I matured, I developed a taste for this herb or more like the texture of the herb because snow fungus is kind bland.
