Bahan bakuBahan makanan

Kuromai (Black Rice)

黒米 (黒米)

Mengapa memilih Jepang

Domestic black-rice cultivation provides traceability and arsenic-control profiles unavailable in mass-volume Asian supply.

Spesifikasi utama

Anthocyanin (cyanidin-3-glucoside) 100-300 mg/100g dry; protein 8-10%; bran-derived dietary fibre elevated.

Produk akhir tipikal

Anthocyanin FFC supplements, kuromai-cha for export retail, premium blend rice.

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
100 kg unpolished; 10–50 kg processed
Waktu tunggu tipikal
4–8 weeks
Daerah asal
Hokkaido, Akita, Niigata, Iwate
Kategori
Bahan makanan
Musim panen
September – October
Status regulasi Jepang
Food product; FFC notifications exist for anthocyanin
Nama Jepang
黒米
Romaji
黒米

Tentang bahan ini

Pigmented ancient rice variety with anthocyanin-rich black bran. Japanese cultivation centres on Hokkaido, Akita, and Niigata under FFC and functional-food positioning. The seed coat carries cyanidin-3-glucoside concentrations 10-50× higher than common white rice. Used as a 5-10% blend in white-rice cooking (gives a purple tint), in onigiri, and as a stand-alone supplement / kuromai-cha (black-rice tea). Distinct from kuromame (black soybean) and existing white-rice / mochigome entries.

Status regulasi

JepangFood product; FFC notifications exist for anthocyanin
Uni EropaFood import; rice-import licensing
Amerika SerikatGRAS; rice-import allowed (low arsenic limit)
TiongkokGACC food facility registration

Pemasok Jepang

Tanya tentang Kuromai (Black Rice)