Food · Fermented foods
Fuki (Japanese Butterbur)
ふき (Fuki)
Also known as: Fuki, Japanese butterbur, Petasites japonicus, 蕗, Akita-buki (Akita giant cultivar), Aichi-buki
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| Category | Food |
|---|---|
| Japanese labeling name | ふき |
| Common Japanese notations | ふき, 蕗, フキ, 秋田蕗, 愛知早生蕗 |
| Origin | Japanese butterbur (Petasites japonicus); native Japanese mountain vegetable; modern domestic cultivation in Aichi (Aichi-buki, the volume cultivated leader), Akita (Akita-buki, distinctive giant cultivar with stalks 1-2m), Hokkaido; the petioles (leaf stalks) are eaten |
| Typical functions | Fuki-no-nimono — traditional simmered preparation, Kyaraboki — sweet-savory simmered fuki preparation, Premium Akita-buki gift retail, Spring sansai cuisine |
| Regulatory status in Japan | Standard agricultural product labeling. Akita-buki (Akita giant) and Aichi-buki regional brands established. Note: fuki contains pyrrolizidine alkaloids requiring proper processing (water-soaking, lye-treatment) before consumption — properly processed retail products are food-safe. Not a designated allergen. |
Fuki (ふき / 蕗) — Japanese butterbur (Petasites japonicus) — is a defining Japanese spring sansai with substantial OEM applications: as fresh spring vegetable for traditional fuki-no-nimono and kyaraboki preparations, as Akita-buki (the distinctive giant Akita cultivar with stalks 1-2m, used for premium gift retail), as Aichi-buki (the volume cultivated leader for everyday retail), and as kaiseki spring ingredient. Critical safety note: fuki contains pyrrolizidine alkaloids requiring proper water-soaking processing — only properly processed retail products are appropriate.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh fuki (spring seasonal, March-May)
- Pre-cooked vacuum-pack fuki
- Kyaraboki retail
- Akita-buki giant gift retail
Ingredient profile
Fuki is Petasites japonicus, a perennial native to Japanese cool-temperate forests and mountain regions. The petioles (leaf stalks) are the food product.
Major cultivars: Akita-buki (秋田蕗, distinctive giant cultivar with stalks 1-2m long), Aichi-buki (Aichi early-season volume cultivated leader).
OEM applications
Fuki-no-nimono — sweet-savory simmered preparation.
Kyaraboki — long-simmered fuki, traditional preserved category.
Premium Akita-buki gift retail.
Kaiseki spring ingredient.
For OEM: fresh fuki retail (spring seasonal), pre-cooked vacuum-pack convenience format, kyaraboki production OEM, Akita-buki premium gift retail.
Regulatory classification in Japan
Standard food labeling. Akita-buki, Aichi-buki regional brands established.
Critical safety: pyrrolizidine alkaloid processing required.
Fuki is not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty / regulatory considerations for pyrrolizidine alkaloids. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Korea has its own meowi (머위) butterbur tradition. |
Market reference formulations
Example finished products will be added after verification of cultivar (Akita-buki / Aichi-buki) and 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
- March – May
- Peak supply
- April
- Off-season
- October – February
Source: 農林水産省 山菜統計. Aichi Prefecture (early forced production) supplies from January; wild supply peaks in spring.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–4°C
- Conditions
- Stalks bunched, plastic-wrapped
- Shelf life
- Fresh 7 days at 0°C; salt-cured 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Aichi (Mizonokuchi — forced production leader), Akita, Niigata (wild)
- Import dependence
- 100% domestic
農林水産省 野菜・山菜統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Halal | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Fuki (Japanese Butterbur)?
- Fuki (ふき / 蕗) — Japanese butterbur (Petasites japonicus) — is a defining Japanese spring sansai with substantial OEM applications: as fresh spring vegetable for traditional fuki-no-nimono and kyaraboki preparations, as Akita-buki (the distinctive giant Akita cultivar with stalks 1-2m, used for premium gift retail), as Aichi-buki (the volume cultivated leader for everyday retail), and as kaiseki spring ingredient. Critical safety note: fuki contains pyrrolizidine alkaloids requiring proper water-soaking processing — only properly processed retail products are appropriate.
- What is the regulatory status of Fuki (Japanese Butterbur) in Japan?
- Standard agricultural product labeling. Akita-buki (Akita giant) and Aichi-buki regional brands established. Note: fuki contains pyrrolizidine alkaloids requiring proper processing (water-soaking, lye-treatment) before consumption — properly processed retail products are food-safe. Not a designated allergen.
- What products typically use Fuki (Japanese Butterbur)?
- Fresh fuki (spring seasonal, March-May) / Pre-cooked vacuum-pack fuki / Kyaraboki retail / Akita-buki giant gift retail
- Where does Fuki (Japanese Butterbur) come from?
- Japanese butterbur (Petasites japonicus); native Japanese mountain vegetable; modern domestic cultivation in Aichi (Aichi-buki, the volume cultivated leader), Akita (Akita-buki, distinctive giant cultivar with stalks 1-2m), Hokkaido; the petioles (leaf stalks) are eaten
- What is the INCI / JSCI labeling name for Fuki (Japanese Butterbur)?
- JSCI: ふき
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ふき 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.