Food · Fermented foods
Fuki-no-tō (Butterbur Scape)
ふきのとう (Fuki-no-tō)
Also known as: Fuki-no-tō, Butterbur scape, Petasites japonicus flower bud, 蕗の薹
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| Category | Food |
|---|---|
| Japanese labeling name | ふきのとう |
| Common Japanese notations | ふきのとう, 蕗の薹, フキノトウ |
| Origin | Flower buds of Petasites japonicus (the same plant as fuki); the early-spring flower scape harvested before unfurling; principal modern domestic cultivation in Akita and Tohoku regions; one of the earliest spring-arrival foods, often the first sansai of the season |
| Typical functions | Spring sansai signature — first sansai of the year, Tempura ingredient, Fukinoto-miso (butterbur-bud miso) — premium specialty, Bitter-aromatic spring kaiseki accent |
| Regulatory status in Japan | Standard agricultural product labeling. Note: fukinoto contains pyrrolizidine alkaloids requiring proper processing. Spring seasonal positioning. Not a designated allergen. |
Fuki-no-tō (ふきのとう / 蕗の薹) — the flower scape of Petasites japonicus (same plant as fuki) — is one of Japan's most celebrated spring sansai, often regarded as the first sansai of the year. The OEM positioning is exclusively premium spring specialty: as a tempura ingredient (defining tempura-vegetable category), as fukinoto-miso (butterbur-bud miso, premium specialty preserve), and as a bitter-aromatic spring kaiseki accent. Critical safety: like fuki, fukinoto contains pyrrolizidine alkaloids requiring proper processing.
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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 fukinoto (very brief spring season, February-April)
- Fukinoto-miso retail
- Frozen fukinoto
Ingredient profile
Fukinoto is the flower bud of Petasites japonicus, harvested before unfurling. Distinctive bitter-aromatic flavor.
OEM applications
Tempura — canonical sansai application.
Fukinoto-miso — sweet-savory miso paste with chopped fukinoto.
Spring kaiseki accent.
For OEM: fresh fukinoto retail (spring seasonal), fukinoto-miso production OEM.
Regulatory classification in Japan
Standard food labeling. Pyrrolizidine alkaloid processing required. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty / regulatory considerations. |
|---|---|
| USA | Niche specialty positioning. |
| 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
- February – April
- Peak supply
- March
- Off-season
- April – January (no fresh supply)
Source: 農林水産省 山菜統計. One of Japan's earliest spring sansai — short supply window of 2–3 weeks per region.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–4°C wrapped
- Conditions
- Highly perishable; salt-cured for processed stock
- Shelf life
- Fresh 3 days at 0°C; salt-cured 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Hokkaido, Tohoku, Hokuriku — narrow window
- Import dependence
- Domestic only
農林水産省 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 | Unavailable | Wild-foraged |
| Halal | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Fuki-no-tō (Butterbur Scape)?
- Fuki-no-tō (ふきのとう / 蕗の薹) — the flower scape of Petasites japonicus (same plant as fuki) — is one of Japan's most celebrated spring sansai, often regarded as the first sansai of the year. The OEM positioning is exclusively premium spring specialty: as a tempura ingredient (defining tempura-vegetable category), as fukinoto-miso (butterbur-bud miso, premium specialty preserve), and as a bitter-aromatic spring kaiseki accent. Critical safety: like fuki, fukinoto contains pyrrolizidine alkaloids requiring proper processing.
- What is the regulatory status of Fuki-no-tō (Butterbur Scape) in Japan?
- Standard agricultural product labeling. Note: fukinoto contains pyrrolizidine alkaloids requiring proper processing. Spring seasonal positioning. Not a designated allergen.
- What products typically use Fuki-no-tō (Butterbur Scape)?
- Fresh fukinoto (very brief spring season, February-April) / Fukinoto-miso retail / Frozen fukinoto
- Where does Fuki-no-tō (Butterbur Scape) come from?
- Flower buds of Petasites japonicus (the same plant as fuki); the early-spring flower scape harvested before unfurling; principal modern domestic cultivation in Akita and Tohoku regions; one of the earliest spring-arrival foods, often the first sansai of the season
- What is the INCI / JSCI labeling name for Fuki-no-tō (Butterbur Scape)?
- JSCI: ふきのとう
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ふきのとう
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.