Tamba Kuri (Tamba Chestnut)
丹波栗 (Tamba Kuri)
Pourquoi sourcer au Japon
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 clé
Carbohydrate 30-40%; sugar (sucrose-dominant) 12-18% post-storage; protein 4-6%; characteristic dense flesh.
Produit fini typique
Luxury kuri-yokan / kuri-manju, premium Japanese-style mont blanc, fine-dining Western fusion confectionery.
En un coup d'œil
- Fournisseurs répertoriés
- —
- MOQ typique
- 50–500 kg fresh; 10–50 kg processed (peeled / paste)
- Délai typique
- 8–14 weeks (post-harvest, allocation-constrained)
- Régions d'origine
- Hyogo (Tamba, Sasayama), Kyoto (Fukuchiyama)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Late September – early October
- Statut réglementaire au Japon
- Food product; GI-protected ('Tamba Kuri' / 丹波栗, MAFF GI register)
- Nom japonais
- 丹波栗
- Romaji
- Tamba Kuri
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; GI-protected ('Tamba Kuri' / 丹波栗, MAFF GI register) |
|---|---|
| Union européenne | Food import; GI-recognition under EU-Japan EPA |
| États-Unis | GRAS by traditional use; FDA Prior Notice required |
| Chine | GACC food facility registration; verify GI recognition |