Mengapa memilih Jepang
Kochi's >80% production share; unique to Japanese cuisine; floral / herbal profile distinct from common ginger.
Spesifikasi utama
Volatile oil with mioganal and citral; minimal pungency vs Z. officinale; characteristic floral profile.
Produk akhir tipikal
Sashimi accent, salad / pickle ingredient, fine-dining herbal accompaniment.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 5–25 kg fresh; 1–10 kg pickled
- Waktu tunggu tipikal
- 4–8 weeks (in season)
- Daerah asal
- Kochi (~80%), Akita, Nara
- Kategori
- Bahan makanan
- Musim panen
- Summer (June – September)
- Status regulasi Jepang
- Food product; Kochi regional brand
- Nama Jepang
- 茗荷
- Romaji
- 茗荷
Tentang bahan ini
Japanese ginger (Zingiber mioga), distinct from the more-cultivated common ginger (Z. officinale). Used not for the rhizome but for the unique flower-buds (myoga-no-ko) and shoots (myoga-take). Kochi (~80% of national production), Akita, and Nara are the principal commercial regions. Used as a sashimi accent, in salads, and as a fragrant spice — its character is more delicate and floral than common ginger. Distinct from existing herb / vegetable entries.
Status regulasi
| Jepang | Food product; Kochi regional brand |
|---|---|
| Uni Eropa | Food import; phytosanitary |
| Amerika Serikat | GRAS; FDA Prior Notice; phytosanitary |
| Tiongkok | GACC; phytosanitary |