Por qué hacer sourcing en Japón
Tsushima and Tanegashima maintain pre-modern Japanese akamai cultivars; ceremonial-use lineage 1,500+ years.
Spec clave
Tannin / proanthocyanidin 0.5-2% in seed coat; protein 8-9%; brown-red colour distinct from anthocyanin black rice.
Producto final típico
Akagohan (ceremonial red rice), niche-export functional rice, traditional-craft retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg unpolished; 5–25 kg processed
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Nagasaki (Tsushima), Kagoshima (Tanegashima), Okayama
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- September – October
- Estado regulatorio en Japón
- Food product; regional ceremonial use
- Nombre japonés
- 赤米
- Romaji
- 赤米
Sobre este ingrediente
Ancient red-pigmented rice variety, historically the original Japanese rice before whitening cultivars dominated. Limited contemporary cultivation in Tsushima (Nagasaki), Tanegashima (Kagoshima), and pockets of Okayama. Often used in ceremonial rice-blends (akagohan), and increasingly as a niche functional-food and storytelling ingredient for export retail. Tannin and proanthocyanidin content distinguishes red rice from black rice (anthocyanin-driven) and white rice. Distinct from kuromai-black-rice and existing rice entries.
Estado regulatorio
| Japón | Food product; regional ceremonial use |
|---|---|
| Unión Europea | Food import; rice-import licensing |
| Estados Unidos | GRAS; rice-import allowed |
| China | GACC food facility registration |