Matière premièreIngrédients alimentaires
Hie (Japanese Barnyard Millet)
稗 (稗)
Pourquoi sourcer au Japon
Iwate Hiraizumi's hie-meshi tradition is uniquely Japanese; cold-tolerant cultivars survive in Tōhoku where rice cultivation is challenged.
Spec clé
Protein 10-13%; dietary fibre 4-5%; gluten-free; characteristic small grain.
Produit fini typique
Hie-mochi specialty confectionery, gluten-free baking, traditional-craft retail.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–25 kg dehulled; 5–25 kg flour
- Délai typique
- 6–10 weeks
- Régions d'origine
- Iwate (Hiraizumi), Akita, Aomori
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- August – September
- Statut réglementaire au Japon
- Food product; gluten-free
- Nom japonais
- 稗
- Romaji
- 稗
À propos de cet ingrédient
Japanese barnyard millet (Echinochloa esculenta), the most cold-tolerant of Japan's traditional millets and historically the staple grain of cold-mountain regions in Tōhoku. Modern cultivation is small but anchored in Iwate (Hiraizumi) and Akita. Functional positioning targets dietary fibre and minerals. The third member of Japan's millet trio (with awa and kibi). Distinct from existing rice and grain entries.
Statut réglementaire
| Japon | Food product; gluten-free |
|---|---|
| Union européenne | Food import; gluten-free claim |
| États-Unis | GRAS; gluten-free claim |
| Chine | GACC food facility registration |