Matière premièreFonctionnels marins

Akamoku (Gulfweed Seaweed)

アカモク (Akamoku)

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Pourquoi sourcer au Japon

Japanese commercial harvesting (Akita / Yamagata) and the fucoxanthin-positioning supplement category were both pioneered domestically.

Spec clé

Fucoxanthin 0.05-0.3% dry weight; soluble dietary fibre 30-40%; alginate 15-25%.

Produit fini typique

Premium retail packs (frozen / fresh), miso soup additions, fucoxanthin metabolic-support supplements.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
20–100 kg fresh-frozen; 5–25 kg powder; 1–5 kg fucoxanthin extract
Délai typique
4–8 weeks (food); 10–14 weeks (extract)
Régions d'origine
Akita, Yamagata, Niigata, Fukui
Catégorie
Fonctionnels marins
Saison de récolte
Late winter – early spring (peak February – April)
Statut réglementaire au Japon
Food product; iodine content disclosure; FFC notifications exist for fucoxanthin
Nom japonais
アカモク
Romaji
Akamoku

À propos de cet ingrédient

A brown seaweed (Sargassum horneri) historically considered nuisance bycatch but now positioned as a premium functional food on the back of fucoxanthin content. Akita, Yamagata and Niigata are the primary commercial production regions. The texture changes dramatically when chopped — releasing soluble dietary fibre that gives akamoku its signature thick, slippery mouthfeel. Used in soups, salads, and increasingly in fucoxanthin-extract supplements for metabolic-health positioning.

Statut réglementaire

JaponFood product; iodine content disclosure; FFC notifications exist for fucoxanthin
Union européenneFood import; iodine cap monitoring; Novel Food check for fucoxanthin extracts
États-UnisGRAS for traditional food use; DSHEA NDI for fucoxanthin supplements
ChineImported seaweed; GACC + AQSIQ inspection

Fournisseurs japonais

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Se renseigner sur Akamoku (Gulfweed Seaweed)