Matière premièreLongévité d'Okinawa

Umibudō (Sea Grapes)

海ぶどう (Umibudō)

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Pourquoi sourcer au Japon

Okinawan land-based saline tank cultivation produces year-round consistent quality; only origin with established export-grade cold-chain.

Spec clé

Iodine 0.05-0.15% dry weight; minerals (Mg, Ca, Fe) elevated; vitamin C 5-15 mg/100g fresh.

Produit fini typique

Premium sashimi / salad garnish in Asian fine-dining; longevity-positioned supplements (freeze-dried).

At a glance

Fournisseurs répertoriés
3 fournisseurs
MOQ typique
50–200 packs (50–100g each); 5–25 kg bulk fresh / freeze-dried
Délai typique
1–3 weeks (fresh); 4–8 weeks (freeze-dried / processed)
Régions d'origine
Okinawa (Onna, Itoman, Kume Island)
Catégorie
Longévité d'Okinawa
Saison de récolte
Year-round (cultivated in shallow saline tanks)
Statut réglementaire au Japon
Food product; saline shipping requirements
Nom japonais
海ぶどう
Romaji
Umibudō

À propos de cet ingrédient

Edible green algae from Okinawan and Southeast Asian waters, characterised by its distinctive 'caviar of the sea' bubble texture from saline-filled vesicles. Okinawan production is concentrated in Onna, Itoman, and Kume Island. Live shipping in saline solution is standard for premium grades; freeze-dried and lightly-salted formats serve export markets. Marketed for export within Okinawa-longevity supplements positioning and as a luxury salad / sashimi garnish in upscale Asian and Western fine-dining.

Statut réglementaire

JaponFood product; saline shipping requirements
Union européenneFood import; novel-food check required for non-pre-1997 EU consumption
États-UnisGRAS; FDA Prior Notice; cold-chain documentation
ChineImported fresh seaweed; GACC + AQSIQ inspection regime

Fournisseurs japonais

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