Mengapa memilih Jepang
2,000+ year cultivation; Iwate and Okayama maintain heritage cultivars and the kibi-dango confectionery tradition.
Spesifikasi utama
Protein 12-13%; iron elevated vs white rice; gluten-free; characteristic golden-yellow colour.
Produk akhir tipikal
Kibi-dango premium confectionery, gluten-free baking flour, gokoku ancient-grain blends.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–50 kg dehulled; 5–25 kg flour
- Waktu tunggu tipikal
- 4–8 weeks
- Daerah asal
- Iwate, Nagano, Hokkaido, Okayama (kibi-dango)
- Kategori
- Bahan makanan
- Musim panen
- August – September
- Status regulasi Jepang
- Food product; gluten-free; regional ceremonial use
- Nama Jepang
- 黍
- Romaji
- 黍
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; gluten-free; regional ceremonial use |
|---|---|
| Uni Eropa | Food import; gluten-free claim per EU rules |
| Amerika Serikat | GRAS; FDA Prior Notice; gluten-free claim per FDA rule |
| Tiongkok | GACC food facility registration |