Food · Fermented foods
Makomo (Wild Rice / Manchurian Wild Rice)
まこも (Makomo)
Also known as: Makomo, Manchurian wild rice, Zizania latifolia stem, 真菰, Makomo-take
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| Category | Food |
|---|---|
| Japanese labeling name | まこも |
| Common Japanese notations | まこも, 真菰, マコモ, マコモタケ |
| Origin | Swollen base stems of Zizania latifolia (Manchurian wild rice) infected by smut fungus, producing edible thickened stalks; modern Japanese cultivation in Mie and other regions |
| Typical functions | Stir-fry, simmered, tempura preparations, Asian-fusion specialty ingredient, Bamboo-shoot-like premium positioning |
| Regulatory status in Japan | Standard agricultural product labeling. Niche specialty. Not a designated allergen. |
Makomo (まこも / 真菰), specifically makomo-take (the swollen edible base stem produced by smut fungus infection), is a Chinese-influenced specialty vegetable also cultivated in Japan with autumn seasonal availability. The texture and flavor resemble bamboo shoot. The OEM positioning is autumn specialty regional retail.
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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 makomo-take retail (autumn seasonal)
Ingredient profile
Makomo-take is the swollen base stem of Zizania latifolia infected by smut fungus, producing the edible thickened part. Distinct from the grain (true wild rice).
OEM applications
Stir-fry, simmered, tempura preparations.
For OEM: regional autumn retail.
Regulatory classification in Japan
Standard food labeling. Niche specialty. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. Note 'wild rice' the grain is unrelated. |
| China | China has substantial gausun (茭白) tradition. |
| 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 Makomo (Wild Rice / Manchurian Wild Rice)?
- Makomo (まこも / 真菰), specifically makomo-take (the swollen edible base stem produced by smut fungus infection), is a Chinese-influenced specialty vegetable also cultivated in Japan with autumn seasonal availability. The texture and flavor resemble bamboo shoot. The OEM positioning is autumn specialty regional retail.
- What is the regulatory status of Makomo (Wild Rice / Manchurian Wild Rice) in Japan?
- Standard agricultural product labeling. Niche specialty. Not a designated allergen.
- What products typically use Makomo (Wild Rice / Manchurian Wild Rice)?
- Fresh makomo-take retail (autumn seasonal)
- Where does Makomo (Wild Rice / Manchurian Wild Rice) come from?
- Swollen base stems of Zizania latifolia (Manchurian wild rice) infected by smut fungus, producing edible thickened stalks; modern Japanese cultivation in Mie and other regions
- What is the INCI / JSCI labeling name for Makomo (Wild Rice / Manchurian Wild Rice)?
- JSCI: まこも
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — まこも
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.