Snow fungus (Tremella fuciformis) is a species of edible fungus recognisable by its white or pale yellow, ruffled, almost flower-like appearance. When fresh it is soft and gelatinous; when dried — the form most commonly sold — it becomes papery and reconstitutes into a slippery, slightly crunchy texture.
Snow fungus has been used in Chinese cuisine for centuries, most famously in sweet soups and desserts where it is simmered with rock sugar, jujubes, and goji berries. It also appears in savoury dishes and salads across East and Southeast Asia. Its neutral flavour makes it a texture ingredient rather than a flavour one.
In Australia, dried snow fungus is readily available in Asian grocery stores and is increasingly stocked by larger supermarkets. It is sometimes marketed as white fungus, silver ear fungus, or tremella mushroom.
How it's produced
Snow fungus is commercially farmed, almost entirely in China, using controlled indoor cultivation. It is grown on a substrate of sawdust and other plant material packed into bags and sterilised. The fungus requires a symbiotic relationship with a companion yeast (typically Annulohypoxylon stygium) to fruit successfully, which makes cultivation more specialised than many other mushrooms.
Growing rooms are maintained at moderate temperatures with high humidity. Fruiting bodies develop over several weeks and are harvested by hand once they reach full size. The vast majority of the harvest is dried for sale, which extends its shelf life to well over a year.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for mushrooms, not measured for this item yet. Sources & methods →
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