are cultivated in Australia now, as Japanese cultivators developed growing methods to produce this flower-like mushroom in bunches. Beige to white in colour, they have long, thread-like edible stems topped with a tiny button cap. When eaten raw, they have a firm crisp texture and mild fruity flavour. Enoki is one of the essential ingredients in shabu shabu, the famous Japanese hot pot. Enjoy them raw in salads, sandwiches or rice paper rolls, or try adding them to soups, omelettes or risottos just before serving.