Tochi-no-Mi (Japanese Horse Chestnut)
栃の実 (Tochi-no-Mi)
Por qué hacer sourcing en Japón
Multi-day water-leaching artisan tradition is uniquely Japanese; tochi-mochi from Niigata and Toyama mountain villages have 200+ year heritage.
Spec clave
Starch 50-60% dry weight; tannin <0.5% post-leaching; protein 6-8%.
Producto final típico
Regional tochi-mochi for export confectionery, premium wagashi, specialty mountain-village retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg dried; 5–25 kg processed
- Plazo típico
- 10–16 weeks (multi-week leaching)
- Regiones de origen
- Niigata, Toyama, Iwate, Nagano
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Late September – October
- Estado regulatorio en Japón
- Food product; tannin content disclosed; JAS-eligible processing routes
- Nombre japonés
- 栃の実
- Romaji
- Tochi-no-Mi
Sobre este ingrediente
Japanese horse chestnut (Aesculus turbinata) — the foundation of regional confectionery in Tōhoku, Hokuriku, and the mountainous central Japan. Tochi mochi (horse-chestnut mochi) is a regional speciality particularly in Niigata, Toyama, Iwate, and Nagano. The nuts require a multi-day water-leaching process to remove tannins; this artisan know-how is now concentrated in small confectionery producers and mountain villages. Distinct from tochi-honey (the related horse-chestnut honey varietal). Used in mochi confectionery, regional specialty bread, and increasingly in upscale Japanese dessert lines.
Estado regulatorio
| Japón | Food product; tannin content disclosed; JAS-eligible processing routes |
|---|---|
| Unión Europea | Food import; pre-1997 EU consumption typical for traditional-food positioning |
| Estados Unidos | GRAS by traditional use; FDA Prior Notice required |
| China | Imported nut product; GACC food facility registration |