Bahan bakuBahan makanan
Hie (Japanese Barnyard Millet)
稗 (稗)
Mengapa memilih Jepang
Iwate Hiraizumi's hie-meshi tradition is uniquely Japanese; cold-tolerant cultivars survive in Tōhoku where rice cultivation is challenged.
Spesifikasi utama
Protein 10-13%; dietary fibre 4-5%; gluten-free; characteristic small grain.
Produk akhir tipikal
Hie-mochi specialty confectionery, gluten-free baking, traditional-craft retail.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–25 kg dehulled; 5–25 kg flour
- Waktu tunggu tipikal
- 6–10 weeks
- Daerah asal
- Iwate (Hiraizumi), Akita, Aomori
- Kategori
- Bahan makanan
- Musim panen
- August – September
- Status regulasi Jepang
- Food product; gluten-free
- Nama Jepang
- 稗
- Romaji
- 稗
Tentang bahan ini
Japanese barnyard millet (Echinochloa esculenta), the most cold-tolerant of Japan's traditional millets and historically the staple grain of cold-mountain regions in Tōhoku. Modern cultivation is small but anchored in Iwate (Hiraizumi) and Akita. Functional positioning targets dietary fibre and minerals. The third member of Japan's millet trio (with awa and kibi). Distinct from existing rice and grain entries.
Status regulasi
| Jepang | Food product; gluten-free |
|---|---|
| Uni Eropa | Food import; gluten-free claim |
| Amerika Serikat | GRAS; gluten-free claim |
| Tiongkok | GACC food facility registration |