Enoki Mushroom
エノキタケ / 榎茸 (エノキタケ / 榎茸)
Por qué hacer sourcing en Japón
Nagano's 70% enoki production share is anchored by 1970s indoor-cultivation pioneers; Hokkai-Mori-Sangyō standardised extracts.
Spec clave
Beta-glucan 15-25% in standardised extracts; enokitake-derived peptides for immune-support positioning.
Producto final típico
Fresh export retail, dried enoki for soup, immune-support supplements.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg fresh; 10–50 kg dried; 1–10 kg extract
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Nagano (~70%), Niigata, Hokkaido
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (controlled cultivation)
- Estado regulatorio en Japón
- Food product; FFC notifications exist
- Nombre japonés
- エノキタケ / 榎茸
- Romaji
- エノキタケ / 榎茸
Sobre este ingrediente
Long, slender white mushroom (Flammulina velutipes) cultivated commercially in Japan since the 1970s. Nagano produces ~70% of Japan's enoki, with Niigata a distant second. Used in nabe hot pots, miso soup, salads, and increasingly in Korean-style enoki sides. Cultivated 'shiro-enoki' (white) is distinct from the wild yellow-brown form. Functional positioning targets beta-glucan and enokitake-derived peptides; Nagano R&D has commercialised standardised enoki extracts for immune-support supplements. Distinct from existing maitake / shiitake / matsutake entries.
Estado regulatorio
| Japón | Food product; FFC notifications exist |
|---|---|
| Unión Europea | Food import |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |