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.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh makomo-take retail (autumn seasonal)
What it is
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).
Typical uses in Japanese products
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. |
Example products
Example finished products will be added after verification of regional origin.
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Sharing similar functions
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — まこも
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.