为何选择日本供应
Tsushima and Tanegashima maintain pre-modern Japanese akamai cultivars; ceremonial-use lineage 1,500+ years.
核心规格
Tannin / proanthocyanidin 0.5-2% in seed coat; protein 8-9%; brown-red colour distinct from anthocyanin black rice.
典型成品
Akagohan (ceremonial red rice), niche-export functional rice, traditional-craft retail.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 kg unpolished; 5–25 kg processed
- 常规交货周期
- 6–10 weeks
- 原产地
- Nagasaki (Tsushima), Kagoshima (Tanegashima), Okayama
- 分类
- 食品原料
- 采收季节
- September – October
- 日本监管状态
- Food product; regional ceremonial use
- 日文名称
- 赤米
- 罗马字
- 赤米
关于本原料
Ancient red-pigmented rice variety, historically the original Japanese rice before whitening cultivars dominated. Limited contemporary cultivation in Tsushima (Nagasaki), Tanegashima (Kagoshima), and pockets of Okayama. Often used in ceremonial rice-blends (akagohan), and increasingly as a niche functional-food and storytelling ingredient for export retail. Tannin and proanthocyanidin content distinguishes red rice from black rice (anthocyanin-driven) and white rice. Distinct from kuromai-black-rice and existing rice entries.
监管状态
| 日本 | Food product; regional ceremonial use |
|---|---|
| 欧盟 | Food import; rice-import licensing |
| 美国 | GRAS; rice-import allowed |
| 中国 | GACC food facility registration |