Matéria-primaIngredientes alimentares
Hitomebore (Premium Rice Cultivar)
ひとめぼれ (ひとめぼれ)
Por que sourcing do Japão
Hitomebore was developed at Miyagi Agricultural Experiment Station 1991; second most-cultivated rice variety after Koshihikari; cold-tolerant for Tōhoku.
Spec principal
Amylose 17-19%; protein 5-7%; smaller grain than Koshihikari; sweeter cooked profile.
Produto final típico
Bento / onigiri rice for retail, ready-meal export, premium retail.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 100 kg polished
- Prazo típico
- 4–8 weeks
- Regiões de origem
- Miyagi (largest), Iwate, Akita, Fukushima
- Categoria
- Ingredientes alimentares
- Época de colheita
- September – October
- Status regulatório no Japão
- Food product; Miyagi regional brand
- Nome japonês
- ひとめぼれ
- Romaji
- ひとめぼれ
Sobre este ingrediente
Premium Japanese rice cultivar developed 1991 in Miyagi Prefecture as a blast-resistant, cold-tolerant alternative to Koshihikari. Now Japan's second most-cultivated rice variety. Miyagi, Iwate, and Akita lead production. Distinguished by smaller grain size and slightly sweeter cooked-rice profile compared to Koshihikari. Distinct from existing rice cultivar entries.
Status regulatório
| Japão | Food product; Miyagi regional brand |
|---|---|
| União Europeia | Food import; rice-import licensing |
| Estados Unidos | GRAS; rice-import allowed |
| China | GACC; arsenic compliance |