The Wood Ear has a jelly-like texture when fresh and derives its name from the media it grows on as well as its shape. Very popular in Asian cooking, it assumes a striking silver/black contrast when dried. Adding Wood Ear to miso, eggflower or any other Asian soup gives the dish an authentic flavor and interesting texture. Cream with onions, garlic, basil and shredded Wood Ears makes a wonderful pasta sauce. Rehydrate by soaking in hot water for 30 minutes, drain and squeeze out excess water