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)
Looking for a Japanese supplier of Udo (Japanese Spikenard)? Tell usAt 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).
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 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
Ingredient profile
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.
OEM applications
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. |
Market reference formulations
Example finished products will be added after verification of cultivation method (cultivated / wild) and origin region.
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
- Wild: March – May; cultured (forced): January – April
- Peak supply
- March – April
- Off-season
- Greenhouse-forced udo extends supply window
Source: 農林水産省 野菜・山菜統計. Tokyo (立川 udo) and Tochigi cultivate the year-round forced grade.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–4°C; cut surfaces oxidize
- Conditions
- Whole stalks wrapped; humidity ~90%
- Shelf life
- Fresh 7 days at 0°C
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Tokyo (Tachikawa — forced), Tochigi, Akita
- Import dependence
- 100% domestic
農林水産省 野菜・山菜統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | Available for cultured forced udo (Tachikawa / Tochigi) |
| Halal | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Udo (Japanese Spikenard)?
- 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).
- What is the regulatory status of Udo (Japanese Spikenard) 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.
- What products typically use Udo (Japanese Spikenard)?
- 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
- Where does Udo (Japanese Spikenard) come from?
- 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
- What is the INCI / JSCI labeling name for Udo (Japanese Spikenard)?
- JSCI: うど
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Same category
Other ingredients in the same sub-category.
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.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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 — 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.