Food · Fermented foods
Amadai (Tilefish)
あまだい (Amadai)
Also known as: Amadai, Tilefish, Branchiostegus japonicus, 甘鯛, Guji (Kyoto name)
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| Category | Food |
|---|---|
| Japanese labeling name | あまだい |
| Common Japanese notations | あまだい, 甘鯛, アマダイ, ぐじ |
| Origin | Tilefish (Branchiostegus japonicus / B. japonicus and related species); harvested in deep coastal waters; principal Japanese landing regions Yamaguchi, Fukui, Niigata, Wakayama; long-established premium Kyoto kaiseki fish (Kyoto name 'guji') |
| Typical functions | Premium Kyoto kaiseki fish — defining traditional Kyoto cuisine ingredient, Sake-yaki (sake-grilled), saikyo-yaki (white miso-grilled) preparations, Premium gift retail |
| Regulatory status in Japan | Standard food labeling. Fish allergen disclosure recommended. |
Amadai (あまだい / 甘鯛) — tilefish (Branchiostegus japonicus) — is a defining Kyoto kaiseki premium fish, called 'guji' in Kyoto. The OEM positioning is exclusively premium kaiseki and gift retail: as the central fish of premium Kyoto cuisine (sake-yaki sake-grilled, saikyo-yaki white miso-grilled preparations), and as premium saikyo-zuke (white miso-marinated) gift retail.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole amadai (premium foodservice)
- Saikyo-zuke amadai (white miso-marinated)
- Premium gift retail (Kyoto positioning)
Ingredient profile
Branchiostegus japonicus deep-water fish, premium Kyoto kaiseki ingredient (Kyoto name guji).
OEM applications
Kyoto kaiseki signature.
Sake-yaki, saikyo-yaki preparations.
Saikyo-zuke gift retail.
For OEM: saikyo-zuke production OEM, foodservice ingredient supply.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended disclosure.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- October – March (peak fat winter season)
- Peak supply
- December – February (寒甘鯛 grade)
- Off-season
- April – September (spawning closure regional)
Source: 水産庁 / 京都府 amadai 漁業統計. Wakasa 若狭 amadai (Kyoto / Fukui) is the historic premium origin (若狭ぐじ).
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Amadai (Tilefish)?
- Amadai (あまだい / 甘鯛) — tilefish (Branchiostegus japonicus) — is a defining Kyoto kaiseki premium fish, called 'guji' in Kyoto. The OEM positioning is exclusively premium kaiseki and gift retail: as the central fish of premium Kyoto cuisine (sake-yaki sake-grilled, saikyo-yaki white miso-grilled preparations), and as premium saikyo-zuke (white miso-marinated) gift retail.
- What is the regulatory status of Amadai (Tilefish) in Japan?
- Standard food labeling. Fish allergen disclosure recommended.
- What products typically use Amadai (Tilefish)?
- Fresh whole amadai (premium foodservice) / Saikyo-zuke amadai (white miso-marinated) / Premium gift retail (Kyoto positioning)
- Where does Amadai (Tilefish) come from?
- Tilefish (Branchiostegus japonicus / B. japonicus and related species); harvested in deep coastal waters; principal Japanese landing regions Yamaguchi, Fukui, Niigata, Wakayama; long-established premium Kyoto kaiseki fish (Kyoto name 'guji')
- What is the INCI / JSCI labeling name for Amadai (Tilefish)?
- JSCI: あまだい
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あまだい
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.