Food · Fermented foods
Morokoshi (Sorghum)
もろこし (Morokoshi)
Also known as: Morokoshi, Sorghum, Sorghum bicolor, 蜀黍, 高粱, Takakibi (heritage)
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| Category | Food |
|---|---|
| Japanese labeling name | もろこし |
| Common Japanese notations | もろこし, 蜀黍, 高粱, ソルガム, タカキビ |
| Origin | Sorghum (Sorghum bicolor); ancient grain cultivated in Japan since prehistoric times; modern Japanese cultivation small (heritage 'takakibi' tradition); significant Australian and US imports for shochu and processed-food applications |
| Typical functions | Honkaku-shochu production — sorghum shochu (Kagoshima specialty alongside imo and mugi shochu), Multi-grain rice (zakkoku-mai) blend ingredient, Gluten-free flour ingredient — emerging functional positioning, Heritage cultural-food retail |
| Regulatory status in Japan | Standard agricultural product labeling. Naturally gluten-free. Domestic vs imported (Australia, USA) origin disclosure. Not a designated allergen. |
Morokoshi (もろこし / 蜀黍 / 高粱) — sorghum (Sorghum bicolor) — is an ancient gluten-free grain with growing Japanese OEM applications: as multi-grain rice (zakkoku-mai) blend ingredient, as gluten-free flour input, and as sorghum-shochu (Kagoshima specialty) raw material. Heritage 'takakibi' tradition in Japan; modern domestic production small with significant Australian and US imports.
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
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Polished morokoshi grain retail (zakkoku blend ingredient)
- Sorghum flour for gluten-free applications
- Sorghum shochu raw material supply
What it is
Sorghum bicolor ancient grain. Gluten-free.
Typical uses in Japanese products
Honkaku-shochu (sorghum shochu) production.
Zakkoku-mai blend ingredient.
Gluten-free flour applications.
Heritage cultural-food retail.
For OEM: zakkoku blend ingredient supply, gluten-free flour OEM, sorghum-shochu input.
Regulatory classification in Japan
Standard food labeling. Naturally gluten-free. Origin disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Established global sorghum trade. Gluten-free positioning available. |
|---|---|
| USA | Major US sorghum production. Gluten-free positioning established. |
| China | Major Chinese sorghum (高粱) production for baijiu liquor. |
| Korea | Established trade. |
Example products
Example finished products will be added after verification of origin (domestic vs imported).
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From the same origin
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References
- MEXT Standard Tables of Food Composition — もろこし 玄穀/精白粒
- Editorial — Japan sorghum shochu production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.