Raw material / 原材料Food ingredients

Awa (Foxtail Millet)

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Why source from Japan

2,500+ year cultivation history; Iwate and Akita maintain heritage cultivars and awa-mochi tradition.

Key spec

Protein 11-13%; iron 4-7 mg/100g; gluten-free; characteristic golden colour.

Typical end-product

Awa-mochi premium confectionery, gluten-free flour, gokoku ancient-grain blends.

At a glance

Suppliers listed
2 suppliers
Typical MOQ
10–50 kg dehulled; 5–25 kg flour
Typical lead time
4–8 weeks
Regions of origin
Iwate, Akita, Nagano, Hokkaido
Category
Food ingredients
Harvest season
August – September
Japan regulatory status
Food product; gluten-free
Japanese name
Romaji

About this ingredient

One of Japan's oldest cultivated grains, awa (Setaria italica, foxtail millet) was a staple before rice cultivation became dominant. Iwate, Akita, Nagano and Hokkaido are the principal modern producers. Used in awa-mochi (millet mochi), gokoku (five-grain) blends, and increasingly as a gluten-free, high-protein, high-iron functional grain. Distinct from kibi (proso millet) and hie (barnyard millet) — Japan's traditional millet trio.

Regulatory status

JapanFood product; gluten-free
EUFood import; gluten-free claim per EU rules
United StatesGRAS; gluten-free claim
ChinaGACC food facility registration

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Japanese suppliers

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Last updated: 2026-05-05

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