Niigata Koshihikari (Premium Rice GI)
新潟コシヒカリ (新潟コシヒカリ)
Por qué hacer sourcing en Japón
Niigata Uonuma Koshihikari and Iwafune Koshihikari are MAFF GI-protected; Niigata Koshihikari brand is recognised globally as the reference Japanese rice.
Spec clave
Amylose 18-20% (vs typical 17-22%); protein 6-7%; characteristic glossy cooked texture; Brix-equivalent eating quality 80+ (Niigata Cooperative tasting score).
Producto final típico
Premium retail rice for export, fine-dining sushi-rice supply, gift-economy boxes.
Resumen
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg polished; 10–50 kg specialty grades
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Niigata (Uonuma GI, Iwafune, Sado, regional sub-brands)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- September – October
- Estado regulatorio en Japón
- Niigata Koshihikari (general); Uonuma Koshihikari MAFF GI; Iwafune Koshihikari MAFF GI
- Nombre japonés
- 新潟コシヒカリ
- Romaji
- 新潟コシヒカリ
Sobre este ingrediente
Premium Japanese rice cultivar (Koshihikari) cultivated in Niigata Prefecture under MAFF GI-protected designation. Niigata produces ~30% of Japan's Koshihikari by volume, with sub-regional brands (Uonuma, Iwafune, Sado) commanding premium pricing tiers. Distinguished by sticky, sweet, glossy cooked-rice texture and characteristic chewiness. Substantial export to Asian premium retail and increasingly fine-dining export. Distinct from existing 'mochigome' (glutinous rice) and 'premium-rice' trend entries.
Estado regulatorio
| Japón | Niigata Koshihikari (general); Uonuma Koshihikari MAFF GI; Iwafune Koshihikari MAFF GI |
|---|---|
| Unión Europea | Food import; GI under EU-Japan EPA |
| Estados Unidos | GRAS; FDA Prior Notice; rice-import allowed (low arsenic limit) |
| China | GACC food facility registration; arsenic compliance |