Sansai (Mountain Vegetables)
山菜 (山菜)
Mengapa memilih Jepang
Gunma and Akita mountain regions maintain traditional wild-forage cooperatives; sansai is uniquely Japanese cuisine and SEO-positioned as 'wild Japanese mountain vegetable'.
Spesifikasi utama
Bitter / astringent phytochemical profile; high mineral / dietary fibre content; species-specific bioactives (warabi pterosin, fukinotou petasin).
Produk akhir tipikal
Fine-dining sansai-temura, frozen pickled sansai mix, traditional-craft retail.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 5–25 kg fresh; 1–10 kg processed (boiled, pickled, frozen)
- Waktu tunggu tipikal
- 6–10 weeks (allocation-constrained)
- Daerah asal
- Gunma, Niigata, Akita, Yamagata
- Kategori
- Bahan makanan
- Musim panen
- Spring (March – June) — varies by species and region
- Status regulasi Jepang
- Food product; cyanogenic glycoside cooking-required for some species
- Nama Jepang
- 山菜
- Romaji
- 山菜
Tentang bahan ini
Wild-foraged seasonal mountain vegetables: warabi (bracken fern), zenmai (royal fern), fukinotou (butterbur sprout), kogomi (ostrich fern), udo, takenoko (bamboo shoot), tara-no-me (angelica tree shoot), among others. Gunma, Niigata, Akita, and Yamagata host the principal commercial sansai harvest. Distinct from cultivated vegetables; wild-forage carries traceability and place-of-origin storytelling. Increasingly used in fine-dining export and as functional-food ingredients on the back of bitter / phytochemical compounds.
Status regulasi
| Jepang | Food product; cyanogenic glycoside cooking-required for some species |
|---|---|
| Uni Eropa | Food import; allergen labelling per EU rules |
| Amerika Serikat | GRAS post-cooking; FDA Prior Notice required |
| Tiongkok | GACC food facility registration |