Por qué hacer sourcing en Japón
2,000+ year cultivation; Iwate and Okayama maintain heritage cultivars and the kibi-dango confectionery tradition.
Spec clave
Protein 12-13%; iron elevated vs white rice; gluten-free; characteristic golden-yellow colour.
Producto final típico
Kibi-dango premium confectionery, gluten-free baking flour, gokoku ancient-grain blends.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg dehulled; 5–25 kg flour
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Iwate, Nagano, Hokkaido, Okayama (kibi-dango)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- August – September
- Estado regulatorio en Japón
- Food product; gluten-free; regional ceremonial use
- Nombre japonés
- 黍
- Romaji
- 黍
Sobre este ingrediente
Ancient grain (Panicum miliaceum, proso millet) cultivated in Japan for over 2,000 years. Commercial production is concentrated in Iwate, Nagano, and Hokkaido, with traditional ceremonial use in Okayama (where 'kibi-dango' confectionery is the regional gift staple). Functional positioning targets the gluten-free, high-protein, high-iron profile. Distinct from awa (foxtail millet) and hie (barnyard millet) — Japan's traditional 'gokoku' (five grains) trio.
Estado regulatorio
| Japón | Food product; gluten-free; regional ceremonial use |
|---|---|
| Unión Europea | Food import; gluten-free claim per EU rules |
| Estados Unidos | GRAS; FDA Prior Notice; gluten-free claim per FDA rule |
| China | GACC food facility registration |