Por qué hacer sourcing en Japón
Domestic Japanese hijiki processing (multiple-water leaching, dehydration) reduces arsenic to levels below most international guidance; export-grade supply chain.
Spec clave
Calcium 1,400 mg/100g dry; dietary fibre ~50%; iron 55 mg/100g; inorganic arsenic disclosure required.
Producto final típico
Retail hijiki for Japanese-restaurant export, nimono ready-meals, calcium-fortified functional foods.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg dried; 5–25 kg processed cuts
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Mie, Nagasaki, Oita
- Categoría
- Funcionales marinos
- Temporada de cosecha
- March – May
- Estado regulatorio en Japón
- Food product; iodine and arsenic disclosure per JAS; processing-water leaching reduces arsenic substantially
- Nombre japonés
- ひじき
- Romaji
- Hijiki
Sobre este ingrediente
Brown seaweed (Sargassum fusiforme) traditionally consumed in Japan as a side dish (nimono, salad) and increasingly under regulatory scrutiny in some export markets due to inorganic-arsenic content. Mie, Nagasaki, and Oita are the principal commercial harvest regions, with imported Korean and Chinese supply also feeding the Japanese market. Calcium and dietary fibre profile drive nutrition positioning, but importers must navigate destination-market arsenic guidance — UK FSA advises against hijiki consumption, while Japan and most EU member states permit it with labelling.
Estado regulatorio
| Japón | Food product; iodine and arsenic disclosure per JAS; processing-water leaching reduces arsenic substantially |
|---|---|
| Unión Europea | Food import; UK FSA advises against consumption; other EU members permit with arsenic labelling |
| Estados Unidos | FDA does not restrict; arsenic content advisory for chronic high consumption |
| China | GACC food facility registration; arsenic compliance critical |