Tochi-no-Mi (Japanese Horse Chestnut)
栃の実 (Tochi-no-Mi)
Pourquoi sourcer au Japon
Multi-day water-leaching artisan tradition is uniquely Japanese; tochi-mochi from Niigata and Toyama mountain villages have 200+ year heritage.
Spec clé
Starch 50-60% dry weight; tannin <0.5% post-leaching; protein 6-8%.
Produit fini typique
Regional tochi-mochi for export confectionery, premium wagashi, specialty mountain-village retail.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–50 kg dried; 5–25 kg processed
- Délai typique
- 10–16 weeks (multi-week leaching)
- Régions d'origine
- Niigata, Toyama, Iwate, Nagano
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Late September – October
- Statut réglementaire au Japon
- Food product; tannin content disclosed; JAS-eligible processing routes
- Nom japonais
- 栃の実
- Romaji
- Tochi-no-Mi
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; tannin content disclosed; JAS-eligible processing routes |
|---|---|
| Union européenne | Food import; pre-1997 EU consumption typical for traditional-food positioning |
| États-Unis | GRAS by traditional use; FDA Prior Notice required |
| Chine | Imported nut product; GACC food facility registration |