Food · Fermented foods
Tsuwabuki (Leopard Plant)
つわぶき (Tsuwabuki)
Also known as: Tsuwabuki, Leopard plant, Farfugium japonicum, 石蕗
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| Category | Food |
|---|---|
| Japanese labeling name | つわぶき |
| Common Japanese notations | つわぶき, 石蕗, ツワブキ |
| Origin | Farfugium japonicum, coastal Asteraceae plant native to Japanese coastal regions; the young petioles (leaf stalks) are eaten after processing to remove bitterness |
| Typical functions | Coastal regional cuisine specialty, Kyushu and Pacific coastal traditional ingredient |
| Regulatory status in Japan | Standard agricultural product labeling. Note: Tsuwabuki contains pyrrolizidine alkaloids requiring proper processing (long water-soaking) before consumption. Not a designated allergen. |
Tsuwabuki (つわぶき / 石蕗) is Farfugium japonicum, a coastal Asteraceae plant whose young leaf stalks (petioles) are traditionally eaten in Kyushu and Pacific coastal regions after extensive processing to remove bitter and toxic alkaloids.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh and pickled tsuwabuki (regional)
Ingredient profile
Tsuwabuki is Farfugium japonicum, with thick fleshy petioles. Contains pyrrolizidine alkaloids requiring extensive water-soaking processing before consumption.
Regional production: Kyushu and Pacific coastal areas.
OEM applications
Kyushu regional simmered preparations (after processing).
Pickled tsuwabuki regional retail.
For OEM: regional Kyushu specialty retail.
Regulatory classification in Japan
Standard food labeling. Critical: requires proper water-soaking processing before consumption. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty / regulatory considerations for pyrrolizidine alkaloids. |
|---|---|
| USA | Niche specialty / not commonly traded. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of Kyushu regional 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.
Alternative ingredients
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Quick answers
- What is Tsuwabuki (Leopard Plant)?
- Tsuwabuki (つわぶき / 石蕗) is Farfugium japonicum, a coastal Asteraceae plant whose young leaf stalks (petioles) are traditionally eaten in Kyushu and Pacific coastal regions after extensive processing to remove bitter and toxic alkaloids.
- What is the regulatory status of Tsuwabuki (Leopard Plant) in Japan?
- Standard agricultural product labeling. Note: Tsuwabuki contains pyrrolizidine alkaloids requiring proper processing (long water-soaking) before consumption. Not a designated allergen.
- What products typically use Tsuwabuki (Leopard Plant)?
- Fresh and pickled tsuwabuki (regional)
- Where does Tsuwabuki (Leopard Plant) come from?
- Farfugium japonicum, coastal Asteraceae plant native to Japanese coastal regions; the young petioles (leaf stalks) are eaten after processing to remove bitterness
- What is the INCI / JSCI labeling name for Tsuwabuki (Leopard Plant)?
- JSCI: つわぶき
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — つわぶき
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.