Yangben (Limbu) or Jhyau (Nepali) is a particular type of edible lichen, which is grown in branches of old khechingse (chestnut) or wasama (alder) trees as parasitic species. It is hard to harvest as it grows in tall trees mostly found in sloppy areas. It is generally consumed as dry curry. It is only found in the hilly regions of eastern Nepal- Taplejung, Panchthar, Phidim and Terathum, and consumed by Limbu and Rai ethnic communities. One can find it in Dharan to buy (although not easily available) and it is also exported to foreign countries. In Limbu communities, people give Yangben to their relatives as gift or Koseli.
The harvested Yangben is sorted out removing other mosses, plants and barks. It is then boiled (three to four hours mixing with some ash until it doesn’t change the white color to brown and soft) and then dried it on mat and store. It is usually cooked with pork meat, blood and cutting pieces of intestines, heart, leaver etc. It is cooked using local spice fruit i.e. tomato, ginger, garlic, onion, coriander, chilly, etc.