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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| 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.
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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 asatsuki retail (spring seasonal, March-May peak)
- Pickled asatsuki (asatsuki-zuke) retail
- Frozen asatsuki (smaller market)
Ingredient profile
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.
OEM applications
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. |
Market reference formulations
Example finished products will be added after verification of regional origin.
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Seasonality & supply calendar
- Harvest months
- Wild: March – May; cultured (forced): January – April
- Peak supply
- March – April
- Off-season
- June – December
Source: 農林水産省 山菜・野菜統計. Yamagata, Hiroshima 安芸太田 lead cultured 浅葱 production.
Alternative ingredients
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Quick answers
- What is Asatsuki (Wild Chives / Allium schoenoprasum var. foliosum)?
- 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.
- What is the regulatory status of Asatsuki (Wild Chives / Allium schoenoprasum var. foliosum) in Japan?
- Standard agricultural product labeling. Spring seasonal vegetable. Asatsuki is not a designated allergen.
- What products typically use Asatsuki (Wild Chives / Allium schoenoprasum var. foliosum)?
- Fresh asatsuki retail (spring seasonal, March-May peak) / Pickled asatsuki (asatsuki-zuke) retail / Frozen asatsuki (smaller market)
- Where does Asatsuki (Wild Chives / Allium schoenoprasum var. foliosum) come from?
- 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
- What is the INCI / JSCI labeling name for Asatsuki (Wild Chives / Allium schoenoprasum var. foliosum)?
- JSCI: あさつき
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.