Materia primaIngredientes alimentarios
Hitomebore (Premium Rice Cultivar)
ひとめぼれ (ひとめぼれ)
Por qué hacer sourcing en Japón
Hitomebore was developed at Miyagi Agricultural Experiment Station 1991; second most-cultivated rice variety after Koshihikari; cold-tolerant for Tōhoku.
Spec clave
Amylose 17-19%; protein 5-7%; smaller grain than Koshihikari; sweeter cooked profile.
Producto final típico
Bento / onigiri rice for retail, ready-meal export, premium retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg polished
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Miyagi (largest), Iwate, Akita, Fukushima
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- September – October
- Estado regulatorio en Japón
- Food product; Miyagi regional brand
- Nombre japonés
- ひとめぼれ
- Romaji
- ひとめぼれ
Sobre este ingrediente
Premium Japanese rice cultivar developed 1991 in Miyagi Prefecture as a blast-resistant, cold-tolerant alternative to Koshihikari. Now Japan's second most-cultivated rice variety. Miyagi, Iwate, and Akita lead production. Distinguished by smaller grain size and slightly sweeter cooked-rice profile compared to Koshihikari. Distinct from existing rice cultivar entries.
Estado regulatorio
| Japón | Food product; Miyagi regional brand |
|---|---|
| Unión Europea | Food import; rice-import licensing |
| Estados Unidos | GRAS; rice-import allowed |
| China | GACC; arsenic compliance |