Food · Fermented foods
Ohba-yuri Starch (Cardiocrinum Bulb Starch)
おおうばゆりでん粉 (Ohba-yuri Den-pun)
Also known as: Ohba-yuri starch, Cardiocrinum cordatum starch, Ainu turep, Hokkaido lily-bulb starch
Looking for a Japanese supplier of Ohba-yuri Starch (Cardiocrinum Bulb Starch)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | おおうばゆりでん粉 |
| Common Japanese notations | おおうばゆりでん粉, オオウバユリでん粉, ウバユリ, トゥレㇷ゚ (Ainu) |
| Origin | Starch extracted from the bulb of Cardiocrinum cordatum (オオウバユリ — Ohba-yuri, the giant Japanese lily); harvested as a traditional Ainu food (トゥレㇷ゚ / turep) in Hokkaido; modern domestic production is extremely small (artisanal scale only) |
| Typical functions | Heritage indigenous Hokkaido specialty (Ainu cultural revival category), Premium wild-foraged starch for high-end gastronomy, Traditional regional confectionery specialty (turep-mochi), Artisanal natural-food retail with strong storytelling positioning |
| Regulatory status in Japan | Standard agricultural product labeling. Wild-harvested designation requires verifiable Hokkaido sourcing. Volume is too small for industrial OEM applications — supply is nearly entirely artisanal. Ainu cultural heritage labeling has been protected and supported by the 2019 Ainu Promotion Act. |
Ohba-yuri starch (おおうばゆりでん粉) is an extremely small-volume specialty starch extracted from the bulb of the giant Japanese lily (Cardiocrinum cordatum, オオウバユリ), with deep cultural significance as a traditional staple of the Ainu people of Hokkaido (where it is known as トゥレㇷ゚ / turep). The OEM relevance is extremely niche but distinctive: it occupies a position as a heritage indigenous Hokkaido specialty with strong storytelling potential for premium gift retail, artisanal foodservice ingredient supply, and Ainu cultural tourism categories. The 2019 Ainu Promotion Act has provided regulatory and cultural support for Ainu heritage products. Volume is far too small for industrial applications — modern production is concentrated in Biratori-cho and a few other Hokkaido locations, with supply effectively exhausted by tourism and 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.
- Ohba-yuri starch retail (very limited artisanal production)
- Turep-mochi finished retail (Ainu-heritage gift category)
- Tourism / regional gift shop retail (Biratori, Akan, Asahikawa)
- Foodservice ingredient supply for Hokkaido premium kaiseki and Ainu-themed restaurants
What it is
Ohba-yuri (Cardiocrinum cordatum) is a tall lily species native to cool-temperate Japanese forests, with very large bulbs (10-15cm). The plant requires 6-7 years from seed to flowering bulb. Traditional Ainu starch extraction involves digging bulbs in autumn, washing, grating, and water-extracting the starch — a labor-intensive process producing a small yield. The starch is fine, white, and has a mild flavor.
Modern production is artisanal in scale (Biratori-cho is the most established producer, alongside Akan and Asahikawa areas). Total annual volume is measured in hundreds of kilograms, not industrial tonnes. The starch nutritional profile is similar to other root starches (predominantly carbohydrate), but the cultural and heritage value is the primary positioning driver.
The Ainu name turep (トゥレㇷ゚) refers to both the plant and the starch product. Turep-akam (turep-mochi or turep-cake) is the traditional Ainu food made from this starch.
Typical uses in Japanese products
Heritage premium gift retail — turep starch and turep-mochi finished products are sold through Hokkaido tourism retail (Biratori Ainu Cultural Museum gift shop, Akan tourist area shops, Sapporo specialty stores).
Premium kaiseki and Ainu-themed foodservice — limited use as a gourmet ingredient in Hokkaido high-end restaurants.
Cultural revival and education — products often emphasize Ainu cultural heritage as part of contemporary Indigenous-rights and cultural-preservation positioning supported by the 2019 Ainu Promotion Act.
For OEM: very limited volume restricts industrial applications. Realistic OEM positions include cultural-heritage gift retail collaboration, premium foodservice ingredient supply with strong storytelling, and tourism retail product OEM (with appropriate cultural sensitivity and Ainu-community partnership).
Regulatory classification in Japan
Standard agricultural product labeling. Hokkaido wild-harvested origin requires verifiable sourcing.
Ainu cultural heritage labeling: encouraged under the 2019 Ainu Promotion Act, with Ainu-community partnership recommended for cultural authenticity.
Wild-harvested designation: ohba-yuri is wild-foraged, not cultivated — sustainable harvesting practices and Hokkaido prefectural permit compliance are essential.
Allergens: not a designated allergen.
Regulatory classification in other markets
| EU | Imported as wild-foraged specialty starch. Limited to artisanal channels. |
|---|---|
| USA | Imported under FDA standard food procedures. Niche specialty retail. |
| China | Limited export potential. Hokkaido tourism specialty positioning. |
| Korea | Limited export potential. Hokkaido tourism specialty positioning. |
Example products
Example finished products will be added after verification of Ainu-community partnership status, Hokkaido sustainable-harvest documentation, and cultural-heritage authentication.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
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FAQ for OEM buyers
Q. Is ohba-yuri starch realistically available for industrial OEM applications?
No — production volume is artisanal scale only (hundreds of kilograms annually, not industrial tonnes). The realistic OEM positions are limited to cultural-heritage gift retail, premium foodservice ingredient supply with strong storytelling, and Hokkaido tourism retail product OEM. For any volume-positioned starch application, kudzu-starch, sweet potato starch, or commercial corn starch are the standard alternatives. Ohba-yuri starch is best understood as a cultural-heritage specialty rather than an industrial input.
Sources · Last reviewed: 2026-04-28
- Editorial — Hokkaido turep production volume reference
References
- MEXT Standard Tables of Food Composition — おおうばゆり 球根 でん粉
- Biratori Ainu Cultural Museum turep documentation
- Ainu Promotion Act 2019 — cultural heritage product framework
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.