Raw material / 原材料Food ingredients

Komeyu (Rice Bran Oil)

米油 (米油)

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Why source from Japan

Japanese rice-bran-oil refining infrastructure (Tsuno Foods, Mizuho) is mature; γ-oryzanol-standardised functional cooking oil unique to Japan.

Key spec

Smoke point 240°C+; γ-oryzanol 3,000-9,000 ppm (functional fraction); fatty-acid linoleic 33-39%, oleic 38-42%.

Typical end-product

Premium cooking oil retail, cosmetic emollient, oryzanol-functional supplements.

At a glance

Suppliers listed
4 suppliers
Typical MOQ
50–500 L bulk; 10–50 L specialty
Typical lead time
4–8 weeks
Regions of origin
Akita, Niigata, Wakayama (Tsuno Foods)
Category
Food ingredients
Harvest season
Continuous (rice harvest September – October feeds bran-oil production)
Japan regulatory status
Food product; cosmetic JSCI listed
INCI name
Oryza Sativa Bran Oil
Japanese name
米油
Romaji
米油

About this ingredient

Cooking and cosmetic oil extracted from rice bran (the existing 'rice-bran' entry covers the bran ingredient itself). Japanese cooking-oil retail is anchored by rice-bran oil for its high smoke point (240°C+) and γ-oryzanol content. Tsuno Foods, Mizuho Foods, and Kanematsu (B2B) supply industrial-scale rice-bran oil. Cosmetic-grade rice-bran oil is widely used as a non-comedogenic emollient. Distinct from existing 'rice-bran' (raw bran) and 'camellia-oil' entries.

Regulatory status

JapanFood product; cosmetic JSCI listed
EUFood import; CosIng listed (Oryza Sativa Bran Oil)
United StatesGRAS; MoCRA cosmetic use
ChinaGACC; CosIng / IECIC for cosmetic grade

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Last updated: 2026-05-05

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