Bahan bakuBahan makanan
Mibuna (Kyoto Heirloom Mustard)
壬生菜 (壬生菜)
Mengapa memilih Jepang
Kyo-Yasai registry; rounder, smoother leaf distinct from mizuna; Mibu-district heritage.
Spesifikasi utama
Slightly more pungent isothiocyanate profile; vitamin C 30-50 mg/100g; calcium 180-260 mg/100g.
Produk akhir tipikal
Fine-dining tsukemono, premium retail Kyo-Yasai, Kyoto kaiseki garnish.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 5–25 kg fresh
- Waktu tunggu tipikal
- 2–4 weeks (in season)
- Daerah asal
- Kyoto (Mibu, Saiin districts)
- Kategori
- Bahan makanan
- Musim panen
- November – February
- Status regulasi Jepang
- Food product; Kyo-Yasai registry
- Nama Jepang
- 壬生菜
- Romaji
- 壬生菜
Tentang bahan ini
Heirloom Kyoto leafy mustard, the rounder-leaf cousin of mizuna. Kyo-Yasai-registered. The distinctive narrow, smooth leaf shape (vs serrated mizuna) and slightly more pungent flavour position it for fine-dining tsukemono and salad applications. Mibu and Saiin districts of Kyoto are the heritage cultivation regions. Distinct from existing vegetable entries.
Status regulasi
| Jepang | Food product; Kyo-Yasai registry |
|---|---|
| Uni Eropa | Food import; phytosanitary |
| Amerika Serikat | GRAS; FDA Prior Notice; phytosanitary |
| Tiongkok | GACC; phytosanitary |
Pemasok Jepang
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