Eringi (King Trumpet Mushroom)
エリンギ (エリンギ)
Mengapa memilih Jepang
Japanese cultivation pioneers (Nagano, Niigata) developed indoor eringi protocols since the 1990s; dominant supply for Asian export.
Spesifikasi utama
Protein 3-4% wet weight; beta-glucan content elevated; meaty texture for plant-meat positioning.
Produk akhir tipikal
Fresh export retail, plant-based meat alternative, umami-positioning seasonings.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 100 kg fresh; 10–50 kg dried; 1–10 kg powder
- Waktu tunggu tipikal
- 4–8 weeks
- Daerah asal
- Nagano, Niigata, Hokkaido
- Kategori
- Bahan makanan
- Musim panen
- Year-round (controlled cultivation)
- Status regulasi Jepang
- Food product; cultivation-only
- Nama Jepang
- エリンギ
- Romaji
- エリンギ
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; cultivation-only |
|---|---|
| Uni Eropa | Food import; CosIng comparable |
| Amerika Serikat | GRAS; FDA Prior Notice |
| Tiongkok | GACC food facility registration |