Food · Fermented foods
Hiratake (Oyster Mushroom)
ひらたけ (Hiratake)
Also known as: Hiratake, Oyster mushroom, Pleurotus ostreatus, 平茸, Tamogi (regional)
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| Category | Food |
|---|---|
| Japanese labeling name | ひらたけ |
| Common Japanese notations | ひらたけ, 平茸, ヒラタケ, オイスターマッシュルーム |
| Origin | Oyster mushroom (Pleurotus ostreatus); cultivation pioneered in Japan by Tottori prefecture; principal modern producers Niigata, Tottori, Nagano; year-round indoor sawdust-bottle and bag cultivation |
| Typical functions | Stir-fry, soup, hot-pot universal mushroom, Foodservice everyday-mushroom rotation, Vegetarian protein analog (delicate texture), Tempura specialty |
| Regulatory status in Japan | Standard agricultural product labeling. Year-round availability. Mushrooms are JAS-recommended-disclosure (matsutake-only mandatory). Not a designated allergen. |
Hiratake (ひらたけ / 平茸) is the oyster mushroom (Pleurotus ostreatus) — Niigata, Tottori, Nagano-led cultivation. Year-round indoor production. Universal stir-fry, soup, hot-pot mushroom. Delicate texture, vegetarian protein analog.
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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 hiratake retail (year-round bag)
- Foodservice cut mushroom B2B
- Dried/powder specialty
Ingredient profile
Pleurotus ostreatus oyster mushroom.
OEM applications
Stir-fry, soup, hot-pot universal.
Foodservice everyday rotation.
Vegetarian protein analog.
Tempura specialty.
For OEM: fresh retail, foodservice cut B2B, dried/powder.
Regulatory classification in Japan
Standard food labeling. Origin disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Established culinary mushroom market. |
|---|---|
| USA | Established culinary mushroom market. |
| China | Established as 平菇. |
| Korea | Established as 느타리버섯 (neutari beoseot). |
Market reference formulations
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Quick answers
- What is Hiratake (Oyster Mushroom)?
- Hiratake (ひらたけ / 平茸) is the oyster mushroom (Pleurotus ostreatus) — Niigata, Tottori, Nagano-led cultivation. Year-round indoor production. Universal stir-fry, soup, hot-pot mushroom. Delicate texture, vegetarian protein analog.
- What is the regulatory status of Hiratake (Oyster Mushroom) in Japan?
- Standard agricultural product labeling. Year-round availability. Mushrooms are JAS-recommended-disclosure (matsutake-only mandatory). Not a designated allergen.
- What products typically use Hiratake (Oyster Mushroom)?
- Fresh hiratake retail (year-round bag) / Foodservice cut mushroom B2B / Dried/powder specialty
- Where does Hiratake (Oyster Mushroom) come from?
- Oyster mushroom (Pleurotus ostreatus); cultivation pioneered in Japan by Tottori prefecture; principal modern producers Niigata, Tottori, Nagano; year-round indoor sawdust-bottle and bag cultivation
- What is the INCI / JSCI labeling name for Hiratake (Oyster Mushroom)?
- JSCI: ひらたけ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ひらたけ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.