为何选择日本供应
Izu and Tosa Bay tengusa-harvesting traditions go back 400+ years; ama-diver supply networks plus modern aquaculture give Japan the world's most-developed tengusa value chain.
核心规格
Agar yield 25-40% dry weight (varies by harvest grade); galactose-rich polysaccharide; gel strength of finished agar 600-1,000 g/cm².
典型成品
Kanten (agar) raw material, traditional confectionery suppliers (yokan, mizu-yokan), specialty regional gourmet retail.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 kg dried; 1–10 kg specialty grades
- 常规交货周期
- 6–12 weeks
- 原产地
- Shizuoka (Izu Peninsula), Chiba (Boso), Wakayama / Mie (Kii), Kochi (Tosa)
- 分类
- 海洋功能性成分
- 采收季节
- May – September (summer wild-harvest)
- 日本监管状态
- Food product; raw material for agar production; JAS-eligible processing routes
- 日文名称
- 天草
- 罗马字
- Tengusa
关于本原料
Red seaweed (Gelidium amansii) — the principal raw material for traditional Japanese kanten (agar) production. Distinct from kanten (the finished gelling agent) in being the marine harvest stage. Izu (Shizuoka), Boso Peninsula (Chiba), Kii Peninsula (Wakayama, Mie), and Tosa Bay (Kochi) are the heritage tengusa-harvesting regions. Wild-harvest divers (mostly female 'ama' divers in some regions) collect tengusa during summer months; the harvested seaweed is sun-dried, then sold to specialty kanten producers in Nagano (for traditional kaku-kanten) and Gifu (for industrial agar). A foundational layer of the Japanese agar supply chain.
监管状态
| 日本 | Food product; raw material for agar production; JAS-eligible processing routes |
|---|---|
| 欧盟 | Food import; raw material for E406 (agar) processing |
| 美国 | GRAS; FDA Prior Notice for raw seaweed |
| 中国 | GACC food facility registration; verify import for raw material |