Raw material / 原材料Food ingredients

Tochi-no-Mi (Japanese Horse Chestnut)

栃の実 (Tochi-no-Mi)

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Why source from Japan

Multi-day water-leaching artisan tradition is uniquely Japanese; tochi-mochi from Niigata and Toyama mountain villages have 200+ year heritage.

Key spec

Starch 50-60% dry weight; tannin <0.5% post-leaching; protein 6-8%.

Typical end-product

Regional tochi-mochi for export confectionery, premium wagashi, specialty mountain-village retail.

At a glance

Suppliers listed
1 supplier
Typical MOQ
10–50 kg dried; 5–25 kg processed
Typical lead time
10–16 weeks (multi-week leaching)
Regions of origin
Niigata, Toyama, Iwate, Nagano
Category
Food ingredients
Harvest season
Late September – October
Japan regulatory status
Food product; tannin content disclosed; JAS-eligible processing routes
Japanese name
栃の実
Romaji
Tochi-no-Mi

About this ingredient

Japanese horse chestnut (Aesculus turbinata) — the foundation of regional confectionery in Tōhoku, Hokuriku, and the mountainous central Japan. Tochi mochi (horse-chestnut mochi) is a regional speciality particularly in Niigata, Toyama, Iwate, and Nagano. The nuts require a multi-day water-leaching process to remove tannins; this artisan know-how is now concentrated in small confectionery producers and mountain villages. Distinct from tochi-honey (the related horse-chestnut honey varietal). Used in mochi confectionery, regional specialty bread, and increasingly in upscale Japanese dessert lines.

Regulatory status

JapanFood product; tannin content disclosed; JAS-eligible processing routes
EUFood import; pre-1997 EU consumption typical for traditional-food positioning
United StatesGRAS by traditional use; FDA Prior Notice required
ChinaImported nut product; GACC food facility registration

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Last updated: 2026-05-05

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