为何选择日本供应
2,000+ year cultivation; Iwate and Okayama maintain heritage cultivars and the kibi-dango confectionery tradition.
核心规格
Protein 12-13%; iron elevated vs white rice; gluten-free; characteristic golden-yellow colour.
典型成品
Kibi-dango premium confectionery, gluten-free baking flour, gokoku ancient-grain blends.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 kg dehulled; 5–25 kg flour
- 常规交货周期
- 4–8 weeks
- 原产地
- Iwate, Nagano, Hokkaido, Okayama (kibi-dango)
- 分类
- 食品原料
- 采收季节
- August – September
- 日本监管状态
- Food product; gluten-free; regional ceremonial use
- 日文名称
- 黍
- 罗马字
- 黍
关于本原料
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.
监管状态
| 日本 | Food product; gluten-free; regional ceremonial use |
|---|---|
| 欧盟 | Food import; gluten-free claim per EU rules |
| 美国 | GRAS; FDA Prior Notice; gluten-free claim per FDA rule |
| 中国 | GACC food facility registration |