Materia primaLongevidad de Okinawa

Umibudō (Sea Grapes)

海ぶどう (Umibudō)

Consultar sobre Umibudō (Sea Grapes)

Por qué hacer sourcing en Japón

Okinawan land-based saline tank cultivation produces year-round consistent quality; only origin with established export-grade cold-chain.

Spec clave

Iodine 0.05-0.15% dry weight; minerals (Mg, Ca, Fe) elevated; vitamin C 5-15 mg/100g fresh.

Producto final típico

Premium sashimi / salad garnish in Asian fine-dining; longevity-positioned supplements (freeze-dried).

At a glance

Proveedores listados
3 proveedores
MOQ típico
50–200 packs (50–100g each); 5–25 kg bulk fresh / freeze-dried
Plazo típico
1–3 weeks (fresh); 4–8 weeks (freeze-dried / processed)
Regiones de origen
Okinawa (Onna, Itoman, Kume Island)
Categoría
Longevidad de Okinawa
Temporada de cosecha
Year-round (cultivated in shallow saline tanks)
Estado regulatorio en Japón
Food product; saline shipping requirements
Nombre japonés
海ぶどう
Romaji
Umibudō

Sobre este ingrediente

Edible green algae from Okinawan and Southeast Asian waters, characterised by its distinctive 'caviar of the sea' bubble texture from saline-filled vesicles. Okinawan production is concentrated in Onna, Itoman, and Kume Island. Live shipping in saline solution is standard for premium grades; freeze-dried and lightly-salted formats serve export markets. Marketed for export within Okinawa-longevity supplements positioning and as a luxury salad / sashimi garnish in upscale Asian and Western fine-dining.

Estado regulatorio

JapónFood product; saline shipping requirements
Unión EuropeaFood import; novel-food check required for non-pre-1997 EU consumption
Estados UnidosGRAS; FDA Prior Notice; cold-chain documentation
ChinaImported fresh seaweed; GACC + AQSIQ inspection regime

Proveedores japoneses

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