Matière premièreIngrédients alimentaires

Tamba Kuromame (Black Soybean)

丹波黒大豆 (Tamba Kuromame)

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Pourquoi sourcer au Japon

Tamba Kuromame is one of Japan's MAFF-registered GI products; cooperative-controlled supply with 200+ year heritage in osechi confectionery.

Spec clé

Anthocyanin (cyanidin-3-glucoside) 50-150 mg/100g dry; protein 36-40%; isoflavone 200-300 mg/100g.

Produit fini typique

Premium osechi black-bean confectionery, anthocyanin-positioned supplements, kuromame-cha for export retail.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
100 kg dry beans; 10–50 kg processed; 1–10 kg extract
Délai typique
6–10 weeks
Régions d'origine
Hyogo (Tamba, Sasayama), Kyoto (Fukuchiyama)
Catégorie
Ingrédients alimentaires
Saison de récolte
Late October – November
Statut réglementaire au Japon
Food product; GI-protected (Tamba Kuromame, MAFF GI register); cosmetic extract JSCI
Nom japonais
丹波黒大豆
Romaji
Tamba Kuromame

À propos de cet ingrédient

Premium large black soybean (kuromame) cultivated in the Tamba region (eastern Hyogo / north-central Kyoto). Distinguished by exceptional bean size (~100 beans per 30g vs typical 70 per 30g) and anthocyanin-rich black seed coat. Used in osechi (New Year) confectionery, kuromame-cha (black-bean tea), and as feedstock for anthocyanin-positioned functional food extracts. Production is GI-protected ('Tamba Kuromame' GI registered with MAFF), with cooperative-controlled volume that drives premium pricing. Distinct from the existing 'kinako' (roasted soybean flour) entry.

Statut réglementaire

JaponFood product; GI-protected (Tamba Kuromame, MAFF GI register); cosmetic extract JSCI
Union européenneFood import; CosIng comparable; GI-recognition under EU-Japan EPA
États-UnisGRAS; soy-allergen labelling per FALCPA
ChineGACC food facility registration; verify GI recognition

Fournisseurs japonais

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Se renseigner sur Tamba Kuromame (Black Soybean)