Food · Fermented foods
Kiri-mitsuba (Cut Mitsuba / Japanese Honewort)
切りみつば (Kiri-mitsuba)
Also known as: Kiri-mitsuba, Cut mitsuba, Cryptotaenia japonica, 切り三つ葉, Mitsuba
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| Category | Food |
|---|---|
| Japanese labeling name | 切りみつば |
| Common Japanese notations | 切りみつば, 切り三つ葉, ミツバ |
| Origin | Cryptotaenia japonica (Japanese honewort / mitsuba); the kiri-mitsuba ('cut mitsuba') variant is grown in dark cultivation producing pale slender stalks; principal modern production in Saitama, Chiba, Aichi |
| Typical functions | Soup and chawanmushi garnish — defining Japanese herb accent, Sushi roll and onigiri filling, Premium kaiseki herb |
| Regulatory status in Japan | Standard agricultural product labeling. Saitama, Chiba, Aichi major production. Not a designated allergen. |
Kiri-mitsuba (切りみつば) is the dark-cultivated form of mitsuba (Cryptotaenia japonica / Japanese honewort), with pale slender stalks and tender leaves. The OEM positioning is universal Japanese cuisine herb: as a soup and chawanmushi garnish (canonical aromatic accent), as a sushi roll and onigiri filling, and as a premium kaiseki herb. Saitama, Chiba, Aichi are major production regions.
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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 kiri-mitsuba retail (year-round)
- Pre-cut kiri-mitsuba (foodservice)
Ingredient profile
Cryptotaenia japonica (mitsuba) cultivated in dark conditions producing pale stalks.
OEM applications
Soup and chawanmushi garnish.
Sushi roll and onigiri filling.
Premium kaiseki herb.
For OEM: fresh kiri-mitsuba retail, pre-cut foodservice supply.
Regulatory classification in Japan
Standard food labeling. Major production regions. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty in Japanese-cuisine channels. |
|---|---|
| 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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Quick answers
- What is Kiri-mitsuba (Cut Mitsuba / Japanese Honewort)?
- Kiri-mitsuba (切りみつば) is the dark-cultivated form of mitsuba (Cryptotaenia japonica / Japanese honewort), with pale slender stalks and tender leaves. The OEM positioning is universal Japanese cuisine herb: as a soup and chawanmushi garnish (canonical aromatic accent), as a sushi roll and onigiri filling, and as a premium kaiseki herb. Saitama, Chiba, Aichi are major production regions.
- What is the regulatory status of Kiri-mitsuba (Cut Mitsuba / Japanese Honewort) in Japan?
- Standard agricultural product labeling. Saitama, Chiba, Aichi major production. Not a designated allergen.
- What products typically use Kiri-mitsuba (Cut Mitsuba / Japanese Honewort)?
- Fresh kiri-mitsuba retail (year-round) / Pre-cut kiri-mitsuba (foodservice)
- Where does Kiri-mitsuba (Cut Mitsuba / Japanese Honewort) come from?
- Cryptotaenia japonica (Japanese honewort / mitsuba); the kiri-mitsuba ('cut mitsuba') variant is grown in dark cultivation producing pale slender stalks; principal modern production in Saitama, Chiba, Aichi
- What is the INCI / JSCI labeling name for Kiri-mitsuba (Cut Mitsuba / Japanese Honewort)?
- JSCI: 切りみつば
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 切りみつば
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.