Food · Fermented foods

Usuhirataki (White Oyster Mushroom)

うすひらたけ (Usuhirataki)

Also known as: Usuhirataki, White oyster mushroom, Pleurotus pulmonarius, 薄平茸

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At a glance

CategoryFood
Japanese labeling nameうすひらたけ
Common Japanese notationsうすひらたけ, 薄平茸, ウスヒラタケ
OriginPleurotus pulmonarius oyster mushroom; modern cultivation primarily greenhouse
Typical functionsCooking specialty mushroom, Foodservice ingredient
Regulatory status in JapanStandard agricultural product labeling. Not a designated allergen.

Usuhirataki (うすひらたけ / 薄平茸) is a Pleurotus pulmonarius oyster mushroom, used in Japanese cooking as a specialty mushroom variety.

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Classification

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Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

  • Fresh usuhirataki retail

Ingredient profile

Pleurotus pulmonarius oyster mushroom variety.

OEM applications

Stir-fry, soup, simmered preparations.

For OEM: fresh retail.

Regulatory classification in Japan

Standard food labeling. Not a designated allergen.

Regulatory classification in other markets

EUNiche specialty positioning.
USANiche specialty positioning.
ChinaNiche specialty positioning.
KoreaNiche specialty positioning.

Market reference formulations

Example finished products will be added after verification.

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Alternative ingredients

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Quick answers

What is Usuhirataki (White Oyster Mushroom)?
Usuhirataki (うすひらたけ / 薄平茸) is a Pleurotus pulmonarius oyster mushroom, used in Japanese cooking as a specialty mushroom variety.
What is the regulatory status of Usuhirataki (White Oyster Mushroom) in Japan?
Standard agricultural product labeling. Not a designated allergen.
What products typically use Usuhirataki (White Oyster Mushroom)?
Fresh usuhirataki retail
Where does Usuhirataki (White Oyster Mushroom) come from?
Pleurotus pulmonarius oyster mushroom; modern cultivation primarily greenhouse
What is the INCI / JSCI labeling name for Usuhirataki (White Oyster Mushroom)?
JSCI: うすひらたけ

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References

  1. 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — うすひらたけ

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

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