Food · Fermented foods
Akebi (Japanese Akebia Fruit)
あけび (Akebi)
Also known as: Akebi, Japanese akebia fruit, Akebia quinata fruit, Akebia trifoliata fruit, 木通, 通草
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| Category | Food |
|---|---|
| Japanese labeling name | あけび |
| Common Japanese notations | あけび, 木通, 通草, アケビ |
| Origin | Akebi fruit (Akebia quinata or A. trifoliata); native Japanese mountain fruit, both wild-foraged and cultivated; principal modern production region Yamagata (the volume cultivated leader) |
| Typical functions | Akebi-no-mi (fruit pulp) — eaten raw with mild sweet flavor, Akebi-no-kawa (rind/skin) — Yamagata signature culinary ingredient (stuffed with miso and fried), Heritage autumn-foraging tradition |
| Regulatory status in Japan | Standard agricultural product labeling. Yamagata regional cultivation. Not a designated allergen. |
Akebi (あけび / 木通) is the fruit of native Japanese akebia vines (Akebia quinata or A. trifoliata), with distinctive autumn fruit (the ripe pod splits open to reveal sweet pulp around black seeds). The OEM positioning is autumn seasonal specialty: as fresh akebi-no-mi (pulp eaten raw or used in dessert applications), as Yamagata signature akebi-no-kawa-no-niku-zume (stuffed and fried akebi rind, regional specialty), and as heritage autumn-foraging tradition. Yamagata is the volume cultivated leader.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh akebi (autumn seasonal, September-October)
- Akebi-related processed products (limited)
Ingredient profile
Akebi is the fruit of Akebia quinata (5-leaf akebia) or A. trifoliata (3-leaf akebia). The fruit pod is purple-pink, splits open at maturity to reveal sweet pulp.
Production: Yamagata is the leading cultivated region.
OEM applications
Akebi-no-mi pulp — eaten raw.
Akebi-no-kawa-no-niku-zume — Yamagata signature (stuffed rind with miso and meat, fried).
Heritage autumn cuisine.
For OEM: fresh akebi retail (autumn seasonal, Yamagata origin), Yamagata regional cuisine specialty retail.
Regulatory classification in Japan
Standard food labeling. Autumn seasonal positioning. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Akebia is also native to China (木通). |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of Yamagata origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- September – October
- Peak supply
- Mid-late September
- Off-season
- November – August
Source: 農林水産省 山菜・果樹統計. Yamagata and Niigata are primary commercial sources; very narrow window.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 4°C wrapped
- Conditions
- Highly perishable; flesh and skin both edible
- Shelf life
- Fresh 5 days at 4°C
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Yamagata, Niigata, Akita
- Import dependence
- 100% domestic; wild-foraged and small cultivated
農林水産省 山菜・果樹統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic | Unavailable | Wild-harvested |
| Halal | Inherent | |
| Vegan | Inherent |
Quick answers
- What is Akebi (Japanese Akebia Fruit)?
- Akebi (あけび / 木通) is the fruit of native Japanese akebia vines (Akebia quinata or A. trifoliata), with distinctive autumn fruit (the ripe pod splits open to reveal sweet pulp around black seeds). The OEM positioning is autumn seasonal specialty: as fresh akebi-no-mi (pulp eaten raw or used in dessert applications), as Yamagata signature akebi-no-kawa-no-niku-zume (stuffed and fried akebi rind, regional specialty), and as heritage autumn-foraging tradition. Yamagata is the volume cultivated leader.
- What is the regulatory status of Akebi (Japanese Akebia Fruit) in Japan?
- Standard agricultural product labeling. Yamagata regional cultivation. Not a designated allergen.
- What products typically use Akebi (Japanese Akebia Fruit)?
- Fresh akebi (autumn seasonal, September-October) / Akebi-related processed products (limited)
- Where does Akebi (Japanese Akebia Fruit) come from?
- Akebi fruit (Akebia quinata or A. trifoliata); native Japanese mountain fruit, both wild-foraged and cultivated; principal modern production region Yamagata (the volume cultivated leader)
- What is the INCI / JSCI labeling name for Akebi (Japanese Akebia Fruit)?
- JSCI: あけび
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あけび 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.