Por que sourcing do Japão
2,000+ year cultivation; Iwate and Okayama maintain heritage cultivars and the kibi-dango confectionery tradition.
Spec principal
Protein 12-13%; iron elevated vs white rice; gluten-free; characteristic golden-yellow colour.
Produto final típico
Kibi-dango premium confectionery, gluten-free baking flour, gokoku ancient-grain blends.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 10–50 kg dehulled; 5–25 kg flour
- Prazo típico
- 4–8 weeks
- Regiões de origem
- Iwate, Nagano, Hokkaido, Okayama (kibi-dango)
- Categoria
- Ingredientes alimentares
- Época de colheita
- August – September
- Status regulatório no Japão
- Food product; gluten-free; regional ceremonial use
- Nome japonês
- 黍
- Romaji
- 黍
Sobre este ingrediente
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 regulatório
| Japão | Food product; gluten-free; regional ceremonial use |
|---|---|
| União Europeia | Food import; gluten-free claim per EU rules |
| Estados Unidos | GRAS; FDA Prior Notice; gluten-free claim per FDA rule |
| China | GACC food facility registration |