Takenoko (Bamboo Shoot)
筍 (筍)
Pourquoi sourcer au Japon
Kyoto Tamba's mōsōchiku production carries place-of-origin premium; Japanese-domestic takenoko traceable supply differentiates from Chinese imports.
Spec clé
Tyrosine elevated (gives umami); dietary fibre 2-3%; potassium 470-500 mg/100g; characteristic mountain-shoot aroma.
Produit fini typique
Fresh kaiseki ingredient, bamboo-shoot pasta / risotto, plant-based meal-replacement input.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 10–50 kg fresh; 5–25 kg boiled / canned
- Délai typique
- 4–8 weeks (in season)
- Régions d'origine
- Kyoto (Tamba), Fukuoka, Kagoshima
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- March – May (very brief)
- Statut réglementaire au Japon
- Food product; cultivation under JAS
- Nom japonais
- 筍
- Romaji
- 筍
À propos de cet ingrédient
Spring bamboo shoot — primarily Phyllostachys edulis (mōsōchiku), the most-consumed Japanese bamboo shoot variety. Kyoto, Fukuoka, and Kagoshima are the principal production regions; Kyoto's mōsōchiku production carries 'Tamba Takenoko' regional positioning. Domestic Japanese production has been declining vs imported Chinese supply, but premium Tamba and Kyoto-region takenoko commands multiple-of-imported pricing. Used fresh, boiled, in nimono, and increasingly in vegan / plant-based meal-replacement product positioning. Distinct from existing vegetable entries.
Statut réglementaire
| Japon | Food product; cultivation under JAS |
|---|---|
| Union européenne | Food import; phytosanitary certificate |
| États-Unis | GRAS; FDA Prior Notice; phytosanitary |
| Chine | GACC; phytosanitary |