Food · Fermented foods

Asatsuki (Wild Chives / Allium schoenoprasum var. foliosum)

あさつき (Asatsuki)

Also known as: Asatsuki, Wild chives, Allium schoenoprasum var. foliosum, 浅葱

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At a glance

Category	Food
Japanese labeling name	あさつき
Common Japanese notations	あさつき, 浅葱, アサツキ
Origin	Wild chives (Allium schoenoprasum var. foliosum), a small allium native to Japan and East Asia, traditionally wild-foraged in spring; modern cultivation in Yamagata, Akita, and other Tohoku regions; spring seasonal vegetable
Typical functions	Spring sansai (mountain vegetable) — premium spring forage, Fresh chive-like garnish — milder than green onion, with delicate flavor, Sashimi and sushi accompaniment (asatsuki-zuke pickled, asatsuki-mochi), Spring seasonal foodservice ingredient
Regulatory status in Japan	Standard agricultural product labeling. Spring seasonal vegetable. Asatsuki is not a designated allergen.

Asatsuki (あさつき / 浅葱) — wild chives (Allium schoenoprasum var. foliosum) — is a delicate spring allium with traditional sansai (mountain vegetable) heritage and modern cultivation in Yamagata, Akita, and other Tohoku regions. The OEM positioning is spring seasonal premium specialty: as a sansai forage product, as fresh chive-like garnish (milder and more delicate than negi green onion), as sashimi and sushi accompaniment (asatsuki-zuke pickled and asatsuki-mochi are established preparations), and as a spring seasonal foodservice ingredient. The flavor is mild, with subtle allium character — distinct from but related to negi (green onion) and chives.

Classification

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Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Fresh asatsuki retail (spring seasonal, March-May peak)
Pickled asatsuki (asatsuki-zuke) retail
Frozen asatsuki (smaller market)

What it is

Asatsuki is Allium schoenoprasum var. foliosum, a smaller and milder relative of green onion (negi) and chives. The plant produces slim, hollow leaves (similar to chives) with a delicate flavor.

Production: Yamagata and Akita are the major modern cultivation regions; wild foraging tradition in Tohoku and Hokuriku regions.

Spring seasonal: the harvest peak is March-May, with retail and foodservice positioning concentrated in this window.

Typical uses in Japanese products

Spring sansai mountain vegetable — premium foraged or cultivated spring specialty.

Sashimi and sushi accompaniment — finely chopped asatsuki as a delicate garnish.

Asatsuki-zuke (pickled asatsuki) — traditional pickled preparation.

For OEM: fresh asatsuki retail (spring seasonal, Yamagata or Akita origin), pickled asatsuki retail, and spring foodservice ingredient supply.

Regulatory classification in Japan

Standard agricultural product labeling. Yamagata, Akita, and other Tohoku origin appropriate.

Spring seasonal positioning: March-May peak.

Asatsuki is not a designated allergen.

Regulatory classification in other markets

EU	Imported as Japanese specialty allium. Niche specialty positioning.
USA	Niche specialty in Japanese-cuisine channels.
China	Niche specialty positioning.
Korea	Niche specialty positioning.

Example products

Example finished products will be added after verification of regional origin.

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Related ingredients

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

References

MEXT Standard Tables of Food Composition — あさつき

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.