Dry goods & condiments

Wood Ear Fungus

A dried ear-shaped fungus; in Hong Kong retail, 木耳 is generally larger and thicker than 雲耳, although grades vary.

3 identity clues

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Names in other languages

Name in Cantonese (Jyutping): muk6 ji5

A dried ear-shaped fungus; in Hong Kong retail, 木耳 is generally larger and thicker than 雲耳, although grades vary.

Dry pieces are dark brown to black, broad, wrinkled and ear-shaped; after soaking they expand and feel firm-crisp.

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How to identify it

Wood ear is generally broader and thicker than cloud ear, but retail grades overlap. Trust the original label.

Used in stir-fries, soups, braises and cold dishes.

Rinse under running water and soak in a clean container. Limit room-temperature soaking to two hours; refrigerate if longer. Cook and use promptly.

Keep dried pieces sealed, cool and dry. Refrigerate soaked fungus and use promptly.

Do not identify it only as “black fungus.” 木耳 is usually larger/thicker and 雲耳 smaller/thinner; the package label is decisive.

浸木耳，唔好放室溫過夜。

Do not soak wood ear overnight at room temperature; refrigerate when soaking longer than two hours.

我要木耳，唔係細薄嗰種雲耳。

Meaning: I want wood ear fungus, not the small, thin cloud ear kind.

Last reviewed: 2026-08-22

Sources (5)