Matière premièreIngrédients alimentaires
Hitomebore (Premium Rice Cultivar)
ひとめぼれ (ひとめぼれ)
Pourquoi sourcer au Japon
Hitomebore was developed at Miyagi Agricultural Experiment Station 1991; second most-cultivated rice variety after Koshihikari; cold-tolerant for Tōhoku.
Spec clé
Amylose 17-19%; protein 5-7%; smaller grain than Koshihikari; sweeter cooked profile.
Produit fini typique
Bento / onigiri rice for retail, ready-meal export, premium retail.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 kg polished
- Délai typique
- 4–8 weeks
- Régions d'origine
- Miyagi (largest), Iwate, Akita, Fukushima
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- September – October
- Statut réglementaire au Japon
- Food product; Miyagi regional brand
- Nom japonais
- ひとめぼれ
- Romaji
- ひとめぼれ
À propos de cet ingrédient
Premium Japanese rice cultivar developed 1991 in Miyagi Prefecture as a blast-resistant, cold-tolerant alternative to Koshihikari. Now Japan's second most-cultivated rice variety. Miyagi, Iwate, and Akita lead production. Distinguished by smaller grain size and slightly sweeter cooked-rice profile compared to Koshihikari. Distinct from existing rice cultivar entries.
Statut réglementaire
| Japon | Food product; Miyagi regional brand |
|---|---|
| Union européenne | Food import; rice-import licensing |
| États-Unis | GRAS; rice-import allowed |
| Chine | GACC; arsenic compliance |