Matéria-primaIngredientes alimentares

Tamba Kuri (Tamba Chestnut)

丹波栗 (Tamba Kuri)

Consultar sobre Tamba Kuri (Tamba Chestnut)

Por que sourcing do Japão

Tamba Kuri is one of Japan's MAFF-registered GI products; Sasayama heritage cultivation produces 60-70g/nut size profile no other origin matches.

Spec principal

Carbohydrate 30-40%; sugar (sucrose-dominant) 12-18% post-storage; protein 4-6%; characteristic dense flesh.

Produto final típico

Luxury kuri-yokan / kuri-manju, premium Japanese-style mont blanc, fine-dining Western fusion confectionery.

At a glance

Fornecedores listados
2 fornecedores
MOQ típico
50–500 kg fresh; 10–50 kg processed (peeled / paste)
Prazo típico
8–14 weeks (post-harvest, allocation-constrained)
Regiões de origem
Hyogo (Tamba, Sasayama), Kyoto (Fukuchiyama)
Categoria
Ingredientes alimentares
Época de colheita
Late September – early October
Status regulatório no Japão
Food product; GI-protected ('Tamba Kuri' / 丹波栗, MAFF GI register)
Nome japonês
丹波栗
Romaji
Tamba Kuri

Sobre este ingrediente

Premium Japanese chestnut cultivar (Castanea crenata) from the Tamba region (eastern Hyogo, north-central Kyoto). Distinguished by exceptionally large bean size (60-70 g per nut, vs typical 20-25g) and a sweet, dense flesh. Tamba Kuri is GI-protected; the Sasayama / Tamba district has 800+ year heritage as the recognised premium origin. Used in luxury wagashi (kuri-yokan, kuri-manju, marron-glacé), Japanese-style mont blanc, and increasingly in upscale Western fine-dining. Distinct from the existing tochi-no-mi (horse chestnut) entry and the kanten / soybean-based confectionery ingredients.

Status regulatório

JapãoFood product; GI-protected ('Tamba Kuri' / 丹波栗, MAFF GI register)
União EuropeiaFood import; GI-recognition under EU-Japan EPA
Estados UnidosGRAS by traditional use; FDA Prior Notice required
ChinaGACC food facility registration; verify GI recognition

Fornecedores japoneses

← Voltar para ingredientesView in English
Consultar sobre Tamba Kuri (Tamba Chestnut)