Kibi (Proso Millet)
黍 (黍)
Pourquoi sourcer au Japon
2,000+ year cultivation; Iwate and Okayama maintain heritage cultivars and the kibi-dango confectionery tradition.
Spec clé
Protein 12-13%; iron elevated vs white rice; gluten-free; characteristic golden-yellow colour.
Produit fini typique
Kibi-dango premium confectionery, gluten-free baking flour, gokoku ancient-grain blends.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–50 kg dehulled; 5–25 kg flour
- Délai typique
- 4–8 weeks
- Régions d'origine
- Iwate, Nagano, Hokkaido, Okayama (kibi-dango)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- August – September
- Statut réglementaire au Japon
- Food product; gluten-free; regional ceremonial use
- Nom japonais
- 黍
- Romaji
- 黍
À propos de cet ingrédient
Ancient grain (Panicum miliaceum, proso millet) cultivated in Japan for over 2,000 years. Commercial production is concentrated in Iwate, Nagano, and Hokkaido, with traditional ceremonial use in Okayama (where 'kibi-dango' confectionery is the regional gift staple). Functional positioning targets the gluten-free, high-protein, high-iron profile. Distinct from awa (foxtail millet) and hie (barnyard millet) — Japan's traditional 'gokoku' (five grains) trio.
Statut réglementaire
| Japon | Food product; gluten-free; regional ceremonial use |
|---|---|
| Union européenne | Food import; gluten-free claim per EU rules |
| États-Unis | GRAS; FDA Prior Notice; gluten-free claim per FDA rule |
| Chine | GACC food facility registration |