Food · Fermented foods
Urui (Hosta Sieboldiana Shoots)
うるい (Urui)
Also known as: Urui, Hosta sieboldiana young shoots, Oba-giboshi, ウルイ, ギボウシ
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| Category | Food |
|---|---|
| Japanese labeling name | うるい |
| Common Japanese notations | うるい, ウルイ, オオバギボウシ |
| Origin | Young shoots and tender leaves of Hosta sieboldiana (大葉擬宝珠, oba-giboshi); spring sansai mountain-vegetable harvested early in spring; modern cultivation in Yamagata (the leading region for cultivated urui), Niigata, Akita; wild foraging continues in mountain regions |
| Typical functions | Spring sansai mountain-vegetable cuisine — boiled, dressed, tempura, Mild salad green and ohitashi (boiled-and-dressed), Foodservice spring seasonal feature |
| Regulatory status in Japan | Standard agricultural product labeling. Spring seasonal positioning. Urui is not a designated allergen. |
Urui (うるい) is the young shoots and tender leaves of Hosta sieboldiana (the same plant species often grown ornamentally), a defining Japanese spring sansai (mountain vegetable) with mild flavor and tender texture. The OEM positioning is spring seasonal sansai specialty: as a salad green and ohitashi vegetable, as a tempura ingredient, and as a foodservice spring seasonal feature. Yamagata Prefecture is the leading cultivation region, with wild foraging continuing in Tohoku and Hokuriku mountain regions.
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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 cultivated urui retail (spring seasonal)
- Wild yama-urui retail (limited supply)
Ingredient profile
Urui is the young leaf shoots of Hosta sieboldiana (oba-giboshi). The young leaves are pale green, tender, and mild-flavored, with a slight cucumber-like fresh character.
Production: Yamagata is the leading cultivation region. Wild yama-urui foraging in Tohoku and Hokuriku mountains.
OEM applications
Ohitashi (boiled-and-dressed) — boiled urui dressed with soy sauce or miso.
Tempura — battered and fried.
Salad green — mild flavor suits raw applications.
Foodservice spring seasonal — kaiseki and Japanese cuisine.
For OEM: fresh urui retail (Yamagata cultivated origin, spring seasonal), and spring foodservice ingredient supply.
Regulatory classification in Japan
Standard food labeling. Spring seasonal vegetable. Urui is not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of cultivation method and origin.
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Quick answers
- What is Urui (Hosta Sieboldiana Shoots)?
- Urui (うるい) is the young shoots and tender leaves of Hosta sieboldiana (the same plant species often grown ornamentally), a defining Japanese spring sansai (mountain vegetable) with mild flavor and tender texture. The OEM positioning is spring seasonal sansai specialty: as a salad green and ohitashi vegetable, as a tempura ingredient, and as a foodservice spring seasonal feature. Yamagata Prefecture is the leading cultivation region, with wild foraging continuing in Tohoku and Hokuriku mountain regions.
- What is the regulatory status of Urui (Hosta Sieboldiana Shoots) in Japan?
- Standard agricultural product labeling. Spring seasonal positioning. Urui is not a designated allergen.
- What products typically use Urui (Hosta Sieboldiana Shoots)?
- Fresh cultivated urui retail (spring seasonal) / Wild yama-urui retail (limited supply)
- Where does Urui (Hosta Sieboldiana Shoots) come from?
- Young shoots and tender leaves of Hosta sieboldiana (大葉擬宝珠, oba-giboshi); spring sansai mountain-vegetable harvested early in spring; modern cultivation in Yamagata (the leading region for cultivated urui), Niigata, Akita; wild foraging continues in mountain regions
- What is the INCI / JSCI labeling name for Urui (Hosta Sieboldiana Shoots)?
- JSCI: うるい
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — うるい
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.