Food · Fermented foods
Tsuwabuki (Leopard Plant)
つわぶき (Tsuwabuki)
Also known as: Tsuwabuki, Leopard plant, Farfugium japonicum, 石蕗
Looking for a Japanese supplier of Tsuwabuki (Leopard Plant)? Tell usAt a glance
| 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.
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 and pickled tsuwabuki (regional)
What it is
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.
Typical uses in Japanese products
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. |
Example products
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.
Related ingredients
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.
References
- MEXT 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.