Materia primaIngredientes alimentarios
Hie (Japanese Barnyard Millet)
稗 (稗)
Por qué hacer sourcing en Japón
Iwate Hiraizumi's hie-meshi tradition is uniquely Japanese; cold-tolerant cultivars survive in Tōhoku where rice cultivation is challenged.
Spec clave
Protein 10-13%; dietary fibre 4-5%; gluten-free; characteristic small grain.
Producto final típico
Hie-mochi specialty confectionery, gluten-free baking, traditional-craft retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–25 kg dehulled; 5–25 kg flour
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Iwate (Hiraizumi), Akita, Aomori
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- August – September
- Estado regulatorio en Japón
- Food product; gluten-free
- Nombre japonés
- 稗
- Romaji
- 稗
Sobre este ingrediente
Japanese barnyard millet (Echinochloa esculenta), the most cold-tolerant of Japan's traditional millets and historically the staple grain of cold-mountain regions in Tōhoku. Modern cultivation is small but anchored in Iwate (Hiraizumi) and Akita. Functional positioning targets dietary fibre and minerals. The third member of Japan's millet trio (with awa and kibi). Distinct from existing rice and grain entries.
Estado regulatorio
| Japón | Food product; gluten-free |
|---|---|
| Unión Europea | Food import; gluten-free claim |
| Estados Unidos | GRAS; gluten-free claim |
| China | GACC food facility registration |