Acer maximowiczianum (Nikko maple; Acer nikoense Maxim.), is a species of maple widely distributed in China and Japan (Honshū, Kyūshū, Shikoku)

Kurt Stüber [1] / CC BY-SA

A traditional health product

Acer nikoense, also known as the Choja tree, has traditionally been used used in Japan as an eyewash and a remedy for liver diseases. Such traditional pharmacological effects have been scientifically elucidated in the modern era. Our freeze-dried Japanese maple powder contains anthocyanins, cyanidin rutinoside, cyanidin glucoside.
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Maple Laboratory pursues research on the functionality and components of Japanese maple plants (momiji), as well as other maple species (kaede). Furthermore, we investigate cultivation methods and the characteristics of the seeds.

Taste

The Japanese maple adds a refreshingly sour, yet slightly sweet taste to foods and drinks that appeals to the sophisticated, health conscious consumer. Our freeze-dried momiji powder exctract has a flavour reminicent of rasberries and macha. It works excellently ​as an ingredient for Jibie sauce, cocktails and desserts.

Our Japanese maple leaf foods, drinks and toiletry products are steadily gaining attention in modern society. Our Moyuruha Sparkling momiji cider, for example, has found it's way into bars as it is a splendid ingredient for cocktails.

Image

At the same time, the Japanese maple leaf connects back to Japan's classic era. The image of a maple leaf floating in a cup of crimson coloured momiji maple tea evokes memories of the red maples on Japan's hillsides or a harvest of maple leaves. ​This is enhanced by the beautiful red colour of Japanese maple leaf products, and the image of the autumn foliage that is ingrained in classic Japanese culture.

In a more Western setting, eadible momiji leaves adds the image of the sensibilities and sophistication of Japanese culture to a dessert.