Food · Fermented foods

Udo (Japanese Spikenard)

うど (Udo)

Also known as: Udo, Japanese spikenard, Aralia cordata, 独活, Yama-udo (wild), Sai-bai-udo (cultivated)

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At a glance

Category	Food
Japanese labeling name	うど
Common Japanese notations	うど, 独活, ウド, 山うど, 栽培うど
Origin	Japanese spikenard (Aralia cordata); native Japanese mountain vegetable, modern cultivation also established; principal cultivated production in Tokyo (Tachikawa) and Tochigi areas using yamabuki-cultivation method (cultivated in dark cellars producing pale-stem premium); wild yama-udo foraged in mountain regions in early spring
Typical functions	Premium kaiseki spring vegetable — sashimi-style raw thin slices, tempura, simmered preparations, Spring seasonal sansai cuisine signature, Premium gift retail (Tachikawa-udo Tokyo regional specialty), Pickled udo (su-zuke) retail
Regulatory status in Japan	Standard agricultural product labeling. Tokyo Tachikawa-udo regional brand established. Cultivated vs wild (yama-udo) distinction is significant for premium pricing. Udo is not a designated allergen.

Udo (うど / 独活) — Japanese spikenard (Aralia cordata) — is a defining Japanese spring sansai (mountain vegetable) with substantial culinary identity, distinguished by its distinctive aromatic profile (a subtle citrus-pine note unique to this species) and dual production tracks: (1) Cultivated udo in dark cellars (yamabuki cultivation method) producing pale-stem premium for high-end kaiseki and retail (Tokyo Tachikawa is the most famous production area, with Tachikawa-udo as established regional brand); (2) Wild yama-udo foraged in mountain regions for ultra-premium kaiseki applications (very limited supply). The OEM positioning is exclusively premium spring seasonal: as kaiseki signature ingredient (sashimi-style raw thin slices with miso, tempura, simmered preparations), as premium gift retail (Tachikawa-udo specialty), and as pickled retail (su-zuke and miso-zuke).

Classification

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Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Fresh cultivated udo retail (spring seasonal, March-May peak)
Wild yama-udo retail (very limited, ultra-premium)
Pickled udo (su-zuke, miso-zuke) retail
Tachikawa-udo Tokyo regional gift category

What it is

Udo is Aralia cordata, a tall perennial herb native to Japan and East Asia. The young shoots (typically 30-60cm long) are the food product, with crisp white-cream stems and distinctive aromatic flavor (subtle citrus-pine notes). The flavor is unique to this species — not closely related to other vegetables.

Two production tracks: (1) Cultivated udo (sai-bai-udo, 栽培うど) — grown in dark cellars (yamabuki method) producing pale, tender, mildly-aromatic stems suited to refined cuisine. Tachikawa Tokyo is the most established production region. (2) Wild yama-udo (山うど) — foraged in mountain regions in early spring, with stronger flavor and slight green color. Ultra-premium specialty.

Production: Tokyo Tachikawa is the volume cultivated udo region. Wild yama-udo is foraged in mountain regions of Tohoku, Hokuriku, and Chubu.

Typical uses in Japanese products

Premium kaiseki spring vegetable — sashimi-style thin slices with miso (udo-no-miso), tempura, sumashi-jiru clear soup, sunomono vinegared preparations.

Spring seasonal foodservice signature — Japanese cuisine restaurants feature udo prominently in March-May.

Pickled udo — su-zuke (vinegar-pickled) and miso-zuke (miso-pickled) retail.

Premium gift retail — Tachikawa-udo Tokyo regional specialty.

For OEM: cultivated udo retail packs (Tachikawa-origin), wild yama-udo for ultra-premium kaiseki and gift retail, pickled udo retail OEM, and spring foodservice ingredient supply.

Regulatory classification in Japan

Standard agricultural product labeling. Tokyo Tachikawa-udo regional brand naming established.

Cultivated vs wild (yama-udo) distinction is significant for pricing and consumer expectation.

Udo is not a designated allergen.

Regulatory classification in other markets

EU	Niche specialty positioning in Japanese-cuisine channels.
USA	Niche specialty positioning in Japanese-cuisine channels.
China	China has its own udo (土當歸 / tudanggui) tradition. Niche specialty.
Korea	Korea has its own udo (땅두릅) culture. Niche specialty positioning.

Example products

Example finished products will be added after verification of cultivation method (cultivated / wild) and origin region.

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Related ingredients

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

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 — うど各形態
Tokyo Tachikawa-udo regional production reference

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