Matéria-primaIngredientes alimentares
Hie (Japanese Barnyard Millet)
稗 (稗)
Por que sourcing do Japão
Iwate Hiraizumi's hie-meshi tradition is uniquely Japanese; cold-tolerant cultivars survive in Tōhoku where rice cultivation is challenged.
Spec principal
Protein 10-13%; dietary fibre 4-5%; gluten-free; characteristic small grain.
Produto final típico
Hie-mochi specialty confectionery, gluten-free baking, traditional-craft retail.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 10–25 kg dehulled; 5–25 kg flour
- Prazo típico
- 6–10 weeks
- Regiões de origem
- Iwate (Hiraizumi), Akita, Aomori
- Categoria
- Ingredientes alimentares
- Época de colheita
- August – September
- Status regulatório no Japão
- Food product; gluten-free
- Nome japonês
- 稗
- Romaji
- 稗
Sobre este ingrediente
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 regulatório
| Japão | Food product; gluten-free |
|---|---|
| União Europeia | Food import; gluten-free claim |
| Estados Unidos | GRAS; gluten-free claim |
| China | GACC food facility registration |