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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| Category | Food |
|---|---|
| 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 |
| Origin | Pleurotus pulmonarius oyster mushroom; modern cultivation primarily greenhouse |
| Typical functions | Cooking specialty mushroom, Foodservice ingredient |
| Regulatory status in Japan | Standard 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.
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 usuhirataki retail
What it is
Pleurotus pulmonarius oyster mushroom variety.
Typical uses in Japanese products
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
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification.
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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 — うすひらたけ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.