Materia primaIngredientes alimentarios

Awa (Foxtail Millet)

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Por qué hacer sourcing en Japón

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

Spec clave

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

Producto final típico

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

At a glance

Proveedores listados
2 proveedores
MOQ típico
10–50 kg dehulled; 5–25 kg flour
Plazo típico
4–8 weeks
Regiones de origen
Iwate, Akita, Nagano, Hokkaido
Categoría
Ingredientes alimentarios
Temporada de cosecha
August – September
Estado regulatorio en Japón
Food product; gluten-free
Nombre japonés
Romaji

Sobre este ingrediente

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.

Estado regulatorio

JapónFood product; gluten-free
Unión EuropeaFood import; gluten-free claim per EU rules
Estados UnidosGRAS; gluten-free claim
ChinaGACC food facility registration

Proveedores japoneses

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