Materia primaFuncionales marinos

Akamoku (Gulfweed Seaweed)

アカモク (Akamoku)

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Por qué hacer sourcing en Japón

Japanese commercial harvesting (Akita / Yamagata) and the fucoxanthin-positioning supplement category were both pioneered domestically.

Spec clave

Fucoxanthin 0.05-0.3% dry weight; soluble dietary fibre 30-40%; alginate 15-25%.

Producto final típico

Premium retail packs (frozen / fresh), miso soup additions, fucoxanthin metabolic-support supplements.

At a glance

Proveedores listados
2 proveedores
MOQ típico
20–100 kg fresh-frozen; 5–25 kg powder; 1–5 kg fucoxanthin extract
Plazo típico
4–8 weeks (food); 10–14 weeks (extract)
Regiones de origen
Akita, Yamagata, Niigata, Fukui
Categoría
Funcionales marinos
Temporada de cosecha
Late winter – early spring (peak February – April)
Estado regulatorio en Japón
Food product; iodine content disclosure; FFC notifications exist for fucoxanthin
Nombre japonés
アカモク
Romaji
Akamoku

Sobre este ingrediente

A brown seaweed (Sargassum horneri) historically considered nuisance bycatch but now positioned as a premium functional food on the back of fucoxanthin content. Akita, Yamagata and Niigata are the primary commercial production regions. The texture changes dramatically when chopped — releasing soluble dietary fibre that gives akamoku its signature thick, slippery mouthfeel. Used in soups, salads, and increasingly in fucoxanthin-extract supplements for metabolic-health positioning.

Estado regulatorio

JapónFood product; iodine content disclosure; FFC notifications exist for fucoxanthin
Unión EuropeaFood import; iodine cap monitoring; Novel Food check for fucoxanthin extracts
Estados UnidosGRAS for traditional food use; DSHEA NDI for fucoxanthin supplements
ChinaImported seaweed; GACC + AQSIQ inspection

Proveedores japoneses

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