How to Cook Lion's Mane: Prep, Recipes and Storage
Freshly harvested lion's mane
Lion's mane (yamabushitake in Japanese, Hericium erinaceus) is a white, shaggy mushroom named for its resemblance to a lion's mane. It looks unusual, but the flavour is mild and it works well in both Japanese and Western cooking.
What does it taste like?
Mild and slightly sweet. Torn by hand it pulls apart along the grain, and cooked it turns soft and springy; some people compare the texture to crab. Because the flavour is gentle, it soaks up dashi, butter and soy sauce well.
How to choose it
- White all over, not yellowed or browned
- Firm, upright spines that aren't crushed
- No water pooling in the pack
As it ages it turns yellowish and can taste bitter, so use it soon or freeze it as described below.
How to prep it
- Brush off any dirt or rinse it briefly. It absorbs water easily, so pat it dry with kitchen paper.
- Trim off the tough base.
- Tear it by hand into bite-size pieces; torn pieces take on flavour better than cut ones.
- If it tastes bitter, blanch it in boiling water for 1 to 2 minutes and squeeze out the water. Fresh lion's mane can go straight into the pan.
Can you eat it raw?
Like other mushrooms, cook it before eating; we don't recommend eating it raw. Any method works as long as it is cooked through: sauté, simmer or deep-fry.
Four easy recipes
Lion's mane miso soup (serves 2)
Ingredients: 50g lion's mane, 1/4 block tofu, a little green onion, 400ml dashi, 2 tbsp miso
Method: Warm the dashi, add the torn lion's mane and simmer over medium heat for 2 to 3 minutes. Add the tofu, bring back to a simmer, turn off the heat, stir in the miso and top with chopped green onion.
Butter soy sauté (serves 2)
Ingredients: 100g lion's mane, 10g butter, 2 tsp soy sauce, black pepper
Method: Melt the butter, lay the torn pieces in the pan and brown both sides over medium-high heat without moving them too much. Finish with the soy sauce and pepper.
Tempura (serves 2)
Ingredients: 100g lion's mane, 50g tempura flour, 80ml ice-cold water, oil for frying, salt
Method: Tear into bite-size pieces and pat dry. Mix the flour and cold water, coat the pieces and fry at 170°C for 2 to 3 minutes until crisp. Serve with salt.
Mixed rice, takikomi gohan (2 rice-cooker cups)
Ingredients: 2 cups rice, 100g lion's mane, 1 sheet aburaage (fried tofu), 1/3 carrot, 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, a pinch of salt
Method: Rinse the rice and soak for about 30 minutes. Add the seasonings, then water up to the 2-cup line, put the torn lion's mane and sliced aburaage and carrot on top, and cook as usual. Fluff gently when done.
Storage (fridge and freezer)
- Fridge: unwashed, wrapped in kitchen paper in a bag in the vegetable drawer. Use within 2 to 3 days.
- Freezer: tear into pieces, portion into bags and freeze for about a month. Cook from frozen (don't thaw) so it doesn't go watery.
Dried and powdered lion's mane
Soak dried lion's mane in water or lukewarm water for 20 to 30 minutes. The soaking water has flavour too, so use it in soups or rice. Powder is easiest stirred into miso soup, soup or rice in small amounts.
Where to buy it
Wild lion's mane is an autumn mushroom and shows up in shops most often around September to November. Cultivated lion's mane is sold in some supermarkets, roadside stations (michi-no-eki) and online, sometimes year-round.
FAQ
Can you eat lion's mane raw?
Cook it before eating; we don't recommend eating it raw.
Mine tastes bitter. Is it OK?
It gets more bitter as it ages. Blanching for 1 to 2 minutes softens the bitterness. If it smells off or feels slimy, throw it away.
Can you freeze it?
Yes. Tear, portion and freeze for about a month, then cook from frozen.
How do you rehydrate dried lion's mane?
Soak it in water or lukewarm water for 20 to 30 minutes. The soaking water can go into soups.
No time to cook?
Fresh lion's mane can be hard to find, and cooking it every day is honestly a lot. Kinkatsudo also makes capsules filled with an extract of the lion's mane fruiting body (the part you eat).
See Lion's Mane Extract Capsules | How to choose a lion's mane supplement
This page is cooking information. If you have food allergies, are pregnant or breastfeeding, or have a medical condition, check with your doctor first.
Last updated: October 11, 2026