Food · Staple foods
Beni Imo (Okinawan Purple Sweet Potato)
紅芋 (Beni imo)
Also known as: Okinawan purple yam, Chura-koi-beni (cultivar)
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| Category | Food |
|---|---|
| INCI name | Ipomoea Batatas Root Extract↗ |
| Common Japanese notations | 紅芋, ベニイモ, ムラサキイモ |
| Origin | Plant-derived (Ipomoea batatas, Okinawan purple variety) |
| Typical functions | Anthocyanin pigment (heat-stable), Antioxidant |
| Regulatory status in Japan | Food ingredient and natural colorant; anthocyanin color approved under food additive framework. |
Beni imo is Okinawa's vivid-purple sweet potato variety with heat-stable anthocyanin pigmentation. Commercialized via the Yomitan Village One-Village-One-Product movement (Okashi Goten's 1986 Beni Imo Tart), it now anchors a broad confectionery, natural colorant, and functional food supply chain across Okinawa.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Confectionery
- Baked goods
- Ice cream
- Natural food colorant
Ingredient profile
Ipomoea batatas Okinawan varieties have unusually high anthocyanin content (notably peonidin and cyanidin glycosides) relative to common sweet potatoes. The Chura-koi-beni cultivar is used by multiple specialist processors.
Commercial forms include paste, 50-mesh powder (1 kg B2B MOQ from Sweet Foods Kumejima), 10 kg bulk powder (Marine Bio 'Beni-Bijin Powder'), and intermediate-moisture flakes.
OEM applications
Confectionery: tarts, cakes, ice cream, and traditional Okinawan sweets.
Natural food colorant — heat-stable pigment for baked goods and beverages.
Functional food positioning around anthocyanin antioxidant content.
Regulatory classification in Japan
Food ingredient and anthocyanin natural colorant; permitted under the food additive framework.
Regulatory classification in other markets
| USA | Purple sweet potato color is approved for food use under FDA 21 CFR; verify with current color additive listings. |
|---|---|
| EU | Falls under anthocyanin E163 framework for color; food use permitted. |
| China | Verify current food additive listings for anthocyanin colors. |
Market reference formulations
Example finished products will be added after verification. Always attribute '紅いもタルト' to Okashi Goten when referring to the historical product.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- October – December (Okinawa); September – November (other regions)
- Peak supply
- November
- Off-season
- Frozen / processed year-round
Source: 沖縄県 / 農林水産省 さつまいも統計. Okinawa benimo is a regional specialty with strong Asia-export demand.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Storage 12–15°C cured
- Conditions
- 1-week cure at 30°C improves shelf life
- Shelf life
- 2–3 months cured
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Okinawa (~80% of beni-imo specifically)
- Import dependence
- 100% domestic; Okinawa-only — single-prefecture risk
沖縄県 / 農林水産省
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Halal | Inherent | |
| Vegan | Inherent | |
| GI candidate | Yes (沖縄 紅芋 region recognition) |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Beni Imo (Okinawan Purple Sweet Potato)?
- Beni imo is Okinawa's vivid-purple sweet potato variety with heat-stable anthocyanin pigmentation. Commercialized via the Yomitan Village One-Village-One-Product movement (Okashi Goten's 1986 Beni Imo Tart), it now anchors a broad confectionery, natural colorant, and functional food supply chain across Okinawa.
- What is the regulatory status of Beni Imo (Okinawan Purple Sweet Potato) in Japan?
- Food ingredient and natural colorant; anthocyanin color approved under food additive framework.
- What products typically use Beni Imo (Okinawan Purple Sweet Potato)?
- Confectionery / Baked goods / Ice cream / Natural food colorant
- Where does Beni Imo (Okinawan Purple Sweet Potato) come from?
- Plant-derived (Ipomoea batatas, Okinawan purple variety)
- What is the INCI / JSCI labeling name for Beni Imo (Okinawan Purple Sweet Potato)?
- INCI: Ipomoea Batatas Root Extract
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Related guides & how-to
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Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is beni imo?
Beni imo is the Okinawan-grown purple-fleshed variety of sweet potato (Ipomoea batatas), notable for high anthocyanin pigment content with relatively good heat stability for natural food coloring.
Sources
Q. Which anthocyanins are characteristic of beni imo?
Beni imo contains predominantly acylated peonidin and cyanidin glycosides, which contribute to its color stability under heat and acidic conditions compared with non-acylated anthocyanins.
Sources
- Source dossier (provided)
Industry-knowledge claim — not yet pinned to a single primary source
Q. How is purple sweet potato color regulated?
In the EU it falls within the anthocyanin (E163) framework. In the US, vegetable juice / purple sweet potato color is approved for food use under specified FDA color additive listings.
Q. What kicked off the modern beni-imo industry in Yomitan?
Okashi Goten launched the Beni Imo Tart in 1986 as part of the Yomitan Village One-Village-One-Product movement, anchoring a broader confectionery and ingredient supply chain.
Sources
- Source dossier (provided)
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
Confectionery (tarts, cakes)
- Positioning
- Okinawa-souvenir and premium-confectionery category
- Formulation notes
- Paste form integrates well into tart fillings; cultivar choice influences color depth
Sources
- Source dossier (provided)
Industry-knowledge claim — not yet pinned to a single primary source
Ice cream and frozen desserts
- Positioning
- Premium Japanese ice cream with natural color
- Formulation notes
- Paste blends into mix; powder enables ripple and inclusion applications
Sources
- Source dossier (provided)
Industry-knowledge claim — not yet pinned to a single primary source
Natural food colorant
- Positioning
- Clean-label anthocyanin colorant
- Formulation notes
- Performance varies with pH, light, and metal-ion exposure; piloting recommended
Baked goods
- Positioning
- Purple-hued breads, scones and packaged baked confectionery
- Formulation notes
- Powder doses calibrated to baking temperature and dwell time
Sources
- Source dossier (provided)
Industry-knowledge claim — not yet pinned to a single primary source
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- Okashi Goten company history (One-Village-One-Product origin)
- JETRO Okinawa export product catalog
Last updated: 2026-04-23. Ingredient entries are reviewed at least annually against current regulatory listings.