为何选择日本供应
Kochi's >80% production share; unique to Japanese cuisine; floral / herbal profile distinct from common ginger.
核心规格
Volatile oil with mioganal and citral; minimal pungency vs Z. officinale; characteristic floral profile.
典型成品
Sashimi accent, salad / pickle ingredient, fine-dining herbal accompaniment.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 5–25 kg fresh; 1–10 kg pickled
- 常规交货周期
- 4–8 weeks (in season)
- 原产地
- Kochi (~80%), Akita, Nara
- 分类
- 食品原料
- 采收季节
- Summer (June – September)
- 日本监管状态
- Food product; Kochi regional brand
- 日文名称
- 茗荷
- 罗马字
- 茗荷
关于本原料
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.
监管状态
| 日本 | Food product; Kochi regional brand |
|---|---|
| 欧盟 | Food import; phytosanitary |
| 美国 | GRAS; FDA Prior Notice; phytosanitary |
| 中国 | GACC; phytosanitary |