Mengapa memilih Jepang
Aichi, Chiba, Saitama hydroponic / soil cultivation; Kyoto kaiseki and chawan-mushi use position it for fine-dining export.
Spesifikasi utama
Vitamin C 13-20 mg/100g; characteristic delicate parsley-celery aroma; trifoliate leaf shape distinct.
Produk akhir tipikal
Chawan-mushi garnish, kaiseki broth herb, ozoni ingredient, premium retail.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 5–25 kg fresh
- Waktu tunggu tipikal
- 2–4 weeks
- Daerah asal
- Aichi (largest), Chiba, Saitama
- Kategori
- Bahan makanan
- Musim panen
- Year-round (controlled cultivation); peak November – February
- Status regulasi Jepang
- Food product; cultivation under JAS
- Nama Jepang
- 三つ葉
- Romaji
- 三つ葉
Tentang bahan ini
Japanese parsley (Cryptotaenia japonica) — used for both the trifoliate leaf and stem. Aichi (largest), Chiba, and Saitama are the principal commercial producers. Used in chawan-mushi (egg custard), Kyoto kaiseki broth, ozoni (New Year soup), and as a ramen / udon garnish. Three forms in cuisine: ito-mitsuba (very thin shoots), kiri-mitsuba (cut leaves), and ne-mitsuba (whole-stem). Distinct from existing herb / vegetable entries.
Status regulasi
| Jepang | Food product; cultivation under JAS |
|---|---|
| Uni Eropa | Food import; phytosanitary |
| Amerika Serikat | GRAS; FDA Prior Notice; phytosanitary |
| Tiongkok | GACC; phytosanitary |
Pemasok Jepang
Onboarding pabrikan Fase 1 sedang berlangsung. Kirim permintaan agar tim kami menyalurkan opsi pemasok.