Bahan bakuBahan makanan
Mizuna (Kyoto Heirloom Greens)
水菜 (水菜)
Mengapa memilih Jepang
Kyo-Yasai registry; finer feathery texture distinct from international 'mizuna' supply.
Spesifikasi utama
Vitamin C 30-55 mg/100g; calcium 200-280 mg/100g; characteristic crunch.
Produk akhir tipikal
Fine-dining nabe / salad ingredient, premium retail Kyo-Yasai, fusion cuisine.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–50 kg fresh
- Waktu tunggu tipikal
- 2–4 weeks (in season)
- Daerah asal
- Kyoto (Kyo-Yasai registry)
- Kategori
- Bahan makanan
- Musim panen
- October – February (peak)
- Status regulasi Jepang
- Food product; Kyo-Yasai registry
- Nama Jepang
- 水菜
- Romaji
- 水菜
Tentang bahan ini
Kyoto-heritage leafy mustard green, recognised as part of Kyoto's heirloom vegetable (Kyo-Yasai) registry. Distinguished from common Western 'mizuna' by feathery, deeply-cut leaf-shape and finer crunchy texture. Used in nabe hot pot, salads, and increasingly in Western fine-dining. Distinct from the related mibuna (existing in this batch) and other Kyoto-heritage 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 |