Matéria-primaLongevidade de Okinawa

Umibudō (Sea Grapes)

海ぶどう (Umibudō)

Consultar sobre Umibudō (Sea Grapes)

Por que sourcing do Japão

Okinawan land-based saline tank cultivation produces year-round consistent quality; only origin with established export-grade cold-chain.

Spec principal

Iodine 0.05-0.15% dry weight; minerals (Mg, Ca, Fe) elevated; vitamin C 5-15 mg/100g fresh.

Produto final típico

Premium sashimi / salad garnish in Asian fine-dining; longevity-positioned supplements (freeze-dried).

At a glance

Fornecedores listados
3 fornecedores
MOQ típico
50–200 packs (50–100g each); 5–25 kg bulk fresh / freeze-dried
Prazo típico
1–3 weeks (fresh); 4–8 weeks (freeze-dried / processed)
Regiões de origem
Okinawa (Onna, Itoman, Kume Island)
Categoria
Longevidade de Okinawa
Época de colheita
Year-round (cultivated in shallow saline tanks)
Status regulatório no Japão
Food product; saline shipping requirements
Nome japonês
海ぶどう
Romaji
Umibudō

Sobre este ingrediente

Edible green algae from Okinawan and Southeast Asian waters, characterised by its distinctive 'caviar of the sea' bubble texture from saline-filled vesicles. Okinawan production is concentrated in Onna, Itoman, and Kume Island. Live shipping in saline solution is standard for premium grades; freeze-dried and lightly-salted formats serve export markets. Marketed for export within Okinawa-longevity supplements positioning and as a luxury salad / sashimi garnish in upscale Asian and Western fine-dining.

Status regulatório

JapãoFood product; saline shipping requirements
União EuropeiaFood import; novel-food check required for non-pre-1997 EU consumption
Estados UnidosGRAS; FDA Prior Notice; cold-chain documentation
ChinaImported fresh seaweed; GACC + AQSIQ inspection regime

Fornecedores japoneses

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Consultar sobre Umibudō (Sea Grapes)