Eringi (King Trumpet Mushroom)
エリンギ (エリンギ)
Pourquoi sourcer au Japon
Japanese cultivation pioneers (Nagano, Niigata) developed indoor eringi protocols since the 1990s; dominant supply for Asian export.
Spec clé
Protein 3-4% wet weight; beta-glucan content elevated; meaty texture for plant-meat positioning.
Produit fini typique
Fresh export retail, plant-based meat alternative, umami-positioning seasonings.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 kg fresh; 10–50 kg dried; 1–10 kg powder
- Délai typique
- 4–8 weeks
- Régions d'origine
- Nagano, Niigata, Hokkaido
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (controlled cultivation)
- Statut réglementaire au Japon
- Food product; cultivation-only
- Nom japonais
- エリンギ
- Romaji
- エリンギ
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; cultivation-only |
|---|---|
| Union européenne | Food import; CosIng comparable |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |