Takana (Japanese Mustard Greens)
高菜 (高菜)
Pourquoi sourcer au Japon
Three Japanese MAFF-registered GI takana varieties (Aso, Miike, Unzen); Hakata-style tonkotsu-ramen accompaniment positions it for export.
Spec clé
Glucosinolate-derived isothiocyanate flavour; salt 5-10% pickled; lactic-acid fermentation profile.
Produit fini typique
Premium pickled retail, tonkotsu-ramen export accompaniment, takana furikake.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 10–100 kg pickled; 5–25 kg furikake-grade
- Délai typique
- 6–10 weeks
- Régions d'origine
- Kumamoto (Aso, GI), Fukuoka (Miike, GI), Nagasaki (Unzen, GI)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- January – March (winter takana)
- Statut réglementaire au Japon
- Food product; multiple regional GI registrations
- Nom japonais
- 高菜
- Romaji
- 高菜
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; multiple regional GI registrations |
|---|---|
| Union européenne | Food import; GI under EU-Japan EPA |
| États-Unis | GRAS by traditional use; FDA Prior Notice |
| Chine | GACC food facility registration |