Tochi-no-Mi (Japanese Horse Chestnut)
栃の実 (Tochi-no-Mi)
Mengapa memilih Jepang
Multi-day water-leaching artisan tradition is uniquely Japanese; tochi-mochi from Niigata and Toyama mountain villages have 200+ year heritage.
Spesifikasi utama
Starch 50-60% dry weight; tannin <0.5% post-leaching; protein 6-8%.
Produk akhir tipikal
Regional tochi-mochi for export confectionery, premium wagashi, specialty mountain-village retail.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–50 kg dried; 5–25 kg processed
- Waktu tunggu tipikal
- 10–16 weeks (multi-week leaching)
- Daerah asal
- Niigata, Toyama, Iwate, Nagano
- Kategori
- Bahan makanan
- Musim panen
- Late September – October
- Status regulasi Jepang
- Food product; tannin content disclosed; JAS-eligible processing routes
- Nama Jepang
- 栃の実
- Romaji
- Tochi-no-Mi
Tentang bahan ini
Japanese horse chestnut (Aesculus turbinata) — the foundation of regional confectionery in Tōhoku, Hokuriku, and the mountainous central Japan. Tochi mochi (horse-chestnut mochi) is a regional speciality particularly in Niigata, Toyama, Iwate, and Nagano. The nuts require a multi-day water-leaching process to remove tannins; this artisan know-how is now concentrated in small confectionery producers and mountain villages. Distinct from tochi-honey (the related horse-chestnut honey varietal). Used in mochi confectionery, regional specialty bread, and increasingly in upscale Japanese dessert lines.
Status regulasi
| Jepang | Food product; tannin content disclosed; JAS-eligible processing routes |
|---|---|
| Uni Eropa | Food import; pre-1997 EU consumption typical for traditional-food positioning |
| Amerika Serikat | GRAS by traditional use; FDA Prior Notice required |
| Tiongkok | Imported nut product; GACC food facility registration |