Materia primaIngredientes alimentarios
Mizuna (Kyoto Heirloom Greens)
水菜 (水菜)
Por qué hacer sourcing en Japón
Kyo-Yasai registry; finer feathery texture distinct from international 'mizuna' supply.
Spec clave
Vitamin C 30-55 mg/100g; calcium 200-280 mg/100g; characteristic crunch.
Producto final típico
Fine-dining nabe / salad ingredient, premium retail Kyo-Yasai, fusion cuisine.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg fresh
- Plazo típico
- 2–4 weeks (in season)
- Regiones de origen
- Kyoto (Kyo-Yasai registry)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- October – February (peak)
- Estado regulatorio en Japón
- Food product; Kyo-Yasai registry
- Nombre japonés
- 水菜
- Romaji
- 水菜
Sobre este ingrediente
Kyoto-heritage leafy mustard green, recognised as part of Kyoto's heirloom vegetable (Kyo-Yasai) registry. Distinguished from common Western 'mizuna' by feathery, deeply-cut leaf-shape and finer crunchy texture. Used in nabe hot pot, salads, and increasingly in Western fine-dining. Distinct from the related mibuna (existing in this batch) and other Kyoto-heritage vegetable entries.
Estado regulatorio
| Japón | Food product; Kyo-Yasai registry |
|---|---|
| Unión Europea | Food import; phytosanitary |
| Estados Unidos | GRAS; FDA Prior Notice; phytosanitary |
| China | GACC; phytosanitary |