Food · Fermented foods
Taisai (Pak-Choi-style Mustard)
たいさい (Taisai)
Also known as: Taisai, Tai-na, Brassica rapa var. chinensis cultivar, 体菜, タイサイ
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| Category | Food |
|---|---|
| Japanese labeling name | たいさい |
| Common Japanese notations | たいさい, 体菜, タイサイ |
| Origin | Brassica rapa cultivar related to bok choy / pak choi; small-volume Japanese production |
| Typical functions | Cooking and pickled applications, Regional cuisine |
| Regulatory status in Japan | Standard agricultural product labeling. Not a designated allergen. |
Taisai (たいさい) is a small-volume Japanese Brassica rapa cultivar related to pak choi / bok choy. The OEM positioning is regional and traditional cooking specialty.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh taisai retail (regional)
What it is
Taisai is a Brassica rapa cultivar related to the broader pak-choi / bok-choy family.
Typical uses in Japanese products
Regional cooking and pickled applications.
For OEM: regional retail OEM.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification of regional origin.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — たいさい
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.