Mengapa memilih Jepang
Tsushima and Tanegashima maintain pre-modern Japanese akamai cultivars; ceremonial-use lineage 1,500+ years.
Spesifikasi utama
Tannin / proanthocyanidin 0.5-2% in seed coat; protein 8-9%; brown-red colour distinct from anthocyanin black rice.
Produk akhir tipikal
Akagohan (ceremonial red rice), niche-export functional rice, traditional-craft retail.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–50 kg unpolished; 5–25 kg processed
- Waktu tunggu tipikal
- 6–10 weeks
- Daerah asal
- Nagasaki (Tsushima), Kagoshima (Tanegashima), Okayama
- Kategori
- Bahan makanan
- Musim panen
- September – October
- Status regulasi Jepang
- Food product; regional ceremonial use
- Nama Jepang
- 赤米
- Romaji
- 赤米
Tentang bahan ini
Ancient red-pigmented rice variety, historically the original Japanese rice before whitening cultivars dominated. Limited contemporary cultivation in Tsushima (Nagasaki), Tanegashima (Kagoshima), and pockets of Okayama. Often used in ceremonial rice-blends (akagohan), and increasingly as a niche functional-food and storytelling ingredient for export retail. Tannin and proanthocyanidin content distinguishes red rice from black rice (anthocyanin-driven) and white rice. Distinct from kuromai-black-rice and existing rice entries.
Status regulasi
| Jepang | Food product; regional ceremonial use |
|---|---|
| Uni Eropa | Food import; rice-import licensing |
| Amerika Serikat | GRAS; rice-import allowed |
| Tiongkok | GACC food facility registration |