Food · Fermented foods
Tamogitake (Yellow Oyster Mushroom)
たもぎたけ (Tamogitake)
Also known as: Tamogitake, Yellow oyster mushroom, Pleurotus citrinopileatus, たも木茸
Looking for a Japanese supplier of Tamogitake (Yellow Oyster Mushroom)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | たもぎたけ |
| Common Japanese notations | たもぎたけ, たも木茸, タモギタケ |
| Origin | Pleurotus citrinopileatus yellow oyster mushroom; principal modern cultivation in Hokkaido; distinctive yellow cap |
| Typical functions | Specialty mushroom — distinctive yellow color, Hokkaido regional specialty |
| Regulatory status in Japan | Standard agricultural product labeling. Hokkaido production. Not a designated allergen. |
Tamogitake (たもぎたけ) is a Pleurotus citrinopileatus yellow oyster mushroom with distinctive yellow cap, primarily Hokkaido cultivated. Niche specialty positioning.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
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
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh tamogitake retail
Ingredient profile
Yellow oyster mushroom, Hokkaido cultivated.
OEM applications
Soup, stir-fry, premium kaiseki for visual appeal.
For OEM: Hokkaido specialty retail.
Regulatory classification in Japan
Standard food labeling. Hokkaido production. 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. |
Market reference formulations
Example finished products will be added after verification of Hokkaido origin.
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.
Seasonality & supply calendar
- Harvest months
- Cultivated: year-round; wild: September – October
- Peak supply
- Cultivated supply continuous
- Off-season
- Wild supply is highly limited
Source: 農林水産省 特用林産物統計. Hokkaido is the leading cultivator of Pleurotus cornucopiae.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 4°C, ~85% RH
- Conditions
- Perforated package
- Shelf life
- Fresh 5 days at 4°C — shorter than other oyster mushrooms
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Hokkaido (~80% of domestic), Tohoku
- Import dependence
- 100% domestic
農林水産省 特用林産物統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Inherent | |
| Kosher | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Tamogitake (Yellow Oyster Mushroom)?
- Tamogitake (たもぎたけ) is a Pleurotus citrinopileatus yellow oyster mushroom with distinctive yellow cap, primarily Hokkaido cultivated. Niche specialty positioning.
- What is the regulatory status of Tamogitake (Yellow Oyster Mushroom) in Japan?
- Standard agricultural product labeling. Hokkaido production. Not a designated allergen.
- What products typically use Tamogitake (Yellow Oyster Mushroom)?
- Fresh tamogitake retail
- Where does Tamogitake (Yellow Oyster Mushroom) come from?
- Pleurotus citrinopileatus yellow oyster mushroom; principal modern cultivation in Hokkaido; distinctive yellow cap
- What is the INCI / JSCI labeling name for Tamogitake (Yellow Oyster Mushroom)?
- JSCI: たもぎたけ
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — たもぎたけ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.