Food · Fermented foods
Kinsai (Chinese Celery)
キンサイ (Kinsai)
Also known as: Kinsai, Chinese celery, Apium graveolens var. secalinum, 芹菜, Cutting celery
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| Category | Food |
|---|---|
| Japanese labeling name | キンサイ 茎葉 |
| Common Japanese notations | キンサイ, 芹菜, 中国セルリー, 支那ぜり |
| Origin | Chinese celery (Apium graveolens var. secalinum); thinner stem and stronger aroma than Western celery; principal domestic regions limited specialty growers; concentrated demand from Chinese-restaurant supply chain and ethnic-cuisine channels |
| Typical functions | Chinese-cuisine stir-fry — defining aromatic vegetable, Hot-pot and soup specialty, Garnish for noodle dishes, Premium foodservice signature aromatic |
| Regulatory status in Japan | Standard agricultural product labeling. Chinese-restaurant channel specialty. Not a designated allergen. |
Kinsai (キンサイ / 芹菜) — Chinese celery (Apium graveolens var. secalinum) — is a thin-stemmed strongly-aromatic celery variant. Defining vegetable for Chinese-restaurant stir-fry, hot-pot, and noodle garnish. Specialty grower category.
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Classification
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Product applications
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Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh kinsai foodservice supply (Chinese-restaurant channel)
- Specialty retail bunch
Ingredient profile
Apium graveolens var. secalinum thin-stem aromatic celery.
OEM applications
Chinese stir-fry aromatic.
Hot-pot and soup garnish.
Noodle topping.
For OEM: Chinese-restaurant supply, specialty retail.
Regulatory classification in Japan
Standard food labeling. Origin disclosure. Not a designated allergen (celery is JAS-recommended-disclosure).
Regulatory classification in other markets
| EU | **Celery is EU-mandatory allergen disclosure (Annex II).** Established culinary market. |
|---|---|
| USA | Established Asian-cuisine market. |
| China | Native and ubiquitous; supply chain established. |
| Korea | Established Chinese-cuisine market. |
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Quick answers
- What is Kinsai (Chinese Celery)?
- Kinsai (キンサイ / 芹菜) — Chinese celery (Apium graveolens var. secalinum) — is a thin-stemmed strongly-aromatic celery variant. Defining vegetable for Chinese-restaurant stir-fry, hot-pot, and noodle garnish. Specialty grower category.
- What is the regulatory status of Kinsai (Chinese Celery) in Japan?
- Standard agricultural product labeling. Chinese-restaurant channel specialty. Not a designated allergen.
- What products typically use Kinsai (Chinese Celery)?
- Fresh kinsai foodservice supply (Chinese-restaurant channel) / Specialty retail bunch
- Where does Kinsai (Chinese Celery) come from?
- Chinese celery (Apium graveolens var. secalinum); thinner stem and stronger aroma than Western celery; principal domestic regions limited specialty growers; concentrated demand from Chinese-restaurant supply chain and ethnic-cuisine channels
- What is the INCI / JSCI labeling name for Kinsai (Chinese Celery)?
- JSCI: キンサイ 茎葉
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — キンサイ 茎葉
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.