Matière premièreIngrédients alimentaires

Hatomugi (Job's Tears) Extract

ハトムギエキス (Hatomugi Ekisu)

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Pourquoi sourcer au Japon

Tochigi and Toyama anchor Japan's hatomugi cultivation; cosmetic-ingredient extraction and 'mochi-hada' positioning are uniquely Japanese.

Spec clé

Coixenolide 0.05-0.15% in standardised extracts; coixol 0.1-0.3%; protein 13-18% (seed dry weight).

Produit fini typique

Hatomugi-cha for export retail, premium skincare moisturisers, Kampo-based supplement lines.

At a glance

Fournisseurs répertoriés
3 fournisseurs
MOQ typique
10–50 kg seed; 1–10 kg extract
Délai typique
6–10 weeks
Régions d'origine
Tochigi, Tottori, Saitama, Toyama
Catégorie
Ingrédients alimentaires
Saison de récolte
September – October
Statut réglementaire au Japon
Food product; cosmetic JSCI listed; Kampo (Yokuinin) under MHLW
Nom INCI
Coix Lacryma-Jobi Seed Extract
Nom japonais
ハトムギエキス
Romaji
Hatomugi Ekisu

À propos de cet ingrédient

Traditional Japanese grain (Coix lacryma-jobi var. ma-yuen) consumed for centuries as hatomugi-cha and as a Kampo herbal raw material (Yokuinin). Functional positioning centres on coixenolide and coixol active fractions for skin-positioned beauty applications, plus the seed's protein and dietary fibre profile for general nutrition. Tochigi, Tottori, Saitama, and Toyama host the principal cultivation. Cosmetic ingredient grades drive premium skincare lines — especially in 'mochi-hada' (mochi-skin) positioning — while hatomugi-cha remains a major retail beverage category.

Statut réglementaire

JaponFood product; cosmetic JSCI listed; Kampo (Yokuinin) under MHLW
Union européenneFood import; CosIng listed (Coix Lacryma-Jobi Seed Extract)
États-UnisGRAS for traditional food use; MoCRA cosmetic use
ChineImported grain; GACC food facility registration

Fournisseurs japonais

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