Materia primaIngredientes alimentarios

Tamba Kuri (Tamba Chestnut)

丹波栗 (Tamba Kuri)

Consultar sobre Tamba Kuri (Tamba Chestnut)

Por qué hacer sourcing en Japón

Tamba Kuri is one of Japan's MAFF-registered GI products; Sasayama heritage cultivation produces 60-70g/nut size profile no other origin matches.

Spec clave

Carbohydrate 30-40%; sugar (sucrose-dominant) 12-18% post-storage; protein 4-6%; characteristic dense flesh.

Producto final típico

Luxury kuri-yokan / kuri-manju, premium Japanese-style mont blanc, fine-dining Western fusion confectionery.

At a glance

Proveedores listados
2 proveedores
MOQ típico
50–500 kg fresh; 10–50 kg processed (peeled / paste)
Plazo típico
8–14 weeks (post-harvest, allocation-constrained)
Regiones de origen
Hyogo (Tamba, Sasayama), Kyoto (Fukuchiyama)
Categoría
Ingredientes alimentarios
Temporada de cosecha
Late September – early October
Estado regulatorio en Japón
Food product; GI-protected ('Tamba Kuri' / 丹波栗, MAFF GI register)
Nombre japonés
丹波栗
Romaji
Tamba Kuri

Sobre este ingrediente

Premium Japanese chestnut cultivar (Castanea crenata) from the Tamba region (eastern Hyogo, north-central Kyoto). Distinguished by exceptionally large bean size (60-70 g per nut, vs typical 20-25g) and a sweet, dense flesh. Tamba Kuri is GI-protected; the Sasayama / Tamba district has 800+ year heritage as the recognised premium origin. Used in luxury wagashi (kuri-yokan, kuri-manju, marron-glacé), Japanese-style mont blanc, and increasingly in upscale Western fine-dining. Distinct from the existing tochi-no-mi (horse chestnut) entry and the kanten / soybean-based confectionery ingredients.

Estado regulatorio

JapónFood product; GI-protected ('Tamba Kuri' / 丹波栗, MAFF GI register)
Unión EuropeaFood import; GI-recognition under EU-Japan EPA
Estados UnidosGRAS by traditional use; FDA Prior Notice required
ChinaGACC food facility registration; verify GI recognition

Proveedores japoneses

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Consultar sobre Tamba Kuri (Tamba Chestnut)