Takana (Japanese Mustard Greens)
高菜 (高菜)
Por qué hacer sourcing en Japón
Three Japanese MAFF-registered GI takana varieties (Aso, Miike, Unzen); Hakata-style tonkotsu-ramen accompaniment positions it for export.
Spec clave
Glucosinolate-derived isothiocyanate flavour; salt 5-10% pickled; lactic-acid fermentation profile.
Producto final típico
Premium pickled retail, tonkotsu-ramen export accompaniment, takana furikake.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg pickled; 5–25 kg furikake-grade
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Kumamoto (Aso, GI), Fukuoka (Miike, GI), Nagasaki (Unzen, GI)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- January – March (winter takana)
- Estado regulatorio en Japón
- Food product; multiple regional GI registrations
- Nombre japonés
- 高菜
- Romaji
- 高菜
Sobre este ingrediente
Japanese mustard greens (Brassica juncea), pickled in salt and aged. Three regional GI-protected varieties: Aso Takana (Kumamoto), Miike Takana (Fukuoka), and Unzen Takana (Nagasaki). Pickled takana is the classic accompaniment to Hakata tonkotsu ramen and Kyushu rice dishes. Production has been industrialised through SME-cooperative producers; Mishima Foods supplies a major share of retail furikake using takana. Distinct from existing fermented condiment entries.
Estado regulatorio
| Japón | Food product; multiple regional GI registrations |
|---|---|
| Unión Europea | Food import; GI under EU-Japan EPA |
| Estados Unidos | GRAS by traditional use; FDA Prior Notice |
| China | GACC food facility registration |