Food · Fermented foods

Tsukushi (Field Horsetail Shoots)

つくし (Tsukushi)

Also known as: Tsukushi, Field horsetail shoots, Equisetum arvense fertile shoots, 土筆

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At a glance

Category	Food
Japanese labeling name	つくし
Common Japanese notations	つくし, 土筆, ツクシ
Origin	Fertile shoots of Equisetum arvense (field horsetail); wild-foraged in early spring; primarily a heritage foraging tradition rather than commercial supply
Typical functions	Spring sansai foraging tradition, Tsukushi-no-ohitashi heritage cuisine
Regulatory status in Japan	Standard agricultural product labeling. Note that horsetail contains thiaminase that can degrade vitamin B1 — heat treatment (boiling) deactivates this. Not a designated allergen.

Tsukushi (つくし / 土筆) is the fertile shoot of Equisetum arvense (field horsetail), an early-spring sansai with deep cultural-heritage value but minimal commercial OEM supply. The traditional preparation involves removing the 'hakama' (papery rings) and boiling before consumption.

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Plant-derived319

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Limited fresh seasonal availability

Ingredient profile

Tsukushi is the fertile shoot of Equisetum arvense, with characteristic spore-bearing tip and segmented stem with papery hakama rings.

Note: contains thiaminase that requires heat treatment to deactivate.

OEM applications

Tsukushi-no-ohitashi — boiled and dressed.

Tsukushi tamago-toji — egg-bound preparation.

For OEM: very limited commercial scale.

Regulatory classification in Japan

Standard food labeling. Heat treatment recommended for thiaminase deactivation. Not a designated allergen.

Regulatory classification in other markets

EU	Niche specialty / not commonly traded.
USA	Niche specialty / not commonly traded.
China	Niche specialty / not commonly traded.
Korea	Niche specialty / not commonly traded.

Market reference formulations

Example finished products will be added after verification of regional foraging origin.

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Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Kogomi (Ostrich Fern Fiddleheads)

Quick answers

What is Tsukushi (Field Horsetail Shoots)?: Tsukushi (つくし / 土筆) is the fertile shoot of Equisetum arvense (field horsetail), an early-spring sansai with deep cultural-heritage value but minimal commercial OEM supply. The traditional preparation involves removing the 'hakama' (papery rings) and boiling before consumption.
What is the regulatory status of Tsukushi (Field Horsetail Shoots) in Japan?: Standard agricultural product labeling. Note that horsetail contains thiaminase that can degrade vitamin B1 — heat treatment (boiling) deactivates this. Not a designated allergen.
What products typically use Tsukushi (Field Horsetail Shoots)?: Limited fresh seasonal availability
Where does Tsukushi (Field Horsetail Shoots) come from?: Fertile shoots of Equisetum arvense (field horsetail); wild-foraged in early spring; primarily a heritage foraging tradition rather than commercial supply
What is the INCI / JSCI labeling name for Tsukushi (Field Horsetail Shoots)?: JSCI: つくし

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MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — つくし

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.