Eringi (King Trumpet Mushroom)
エリンギ (エリンギ)
Por qué hacer sourcing en Japón
Japanese cultivation pioneers (Nagano, Niigata) developed indoor eringi protocols since the 1990s; dominant supply for Asian export.
Spec clave
Protein 3-4% wet weight; beta-glucan content elevated; meaty texture for plant-meat positioning.
Producto final típico
Fresh export retail, plant-based meat alternative, umami-positioning seasonings.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg fresh; 10–50 kg dried; 1–10 kg powder
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Nagano, Niigata, Hokkaido
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (controlled cultivation)
- Estado regulatorio en Japón
- Food product; cultivation-only
- Nombre japonés
- エリンギ
- Romaji
- エリンギ
Sobre este ingrediente
King trumpet mushroom (Pleurotus eryngii) — introduced to Japanese commercial cultivation in the 1990s and now a major export-retail mushroom. Long, thick fleshy stem with mild scallop-like flavour gives it a meaty mouthfeel valued in plant-based-meat positioning. Nagano and Niigata dominate cultivation. Beyond fresh-mushroom retail, dried and powdered eringi are increasingly used in plant-protein blends and umami-positioning seasonings. Distinct from existing mushroom entries.
Estado regulatorio
| Japón | Food product; cultivation-only |
|---|---|
| Unión Europea | Food import; CosIng comparable |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |