Food · Fermented foods
Hōbō (Bluefin Searobin)
ほうぼう (Hōbō)
Also known as: Hōbō, Bluefin searobin, Chelidonichthys spinosus, 魴鮄
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| Category | Food |
|---|---|
| Japanese labeling name | ほうぼう |
| Common Japanese notations | ほうぼう, 魴鮄, ホウボウ |
| Origin | Bluefin searobin (Chelidonichthys spinosus); coastal harvest; winter season |
| Typical functions | Premium kaiseki — sashimi and shioyaki winter specialty |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended. |
Hōbō (ほうぼう / 魴鮄) is bluefin searobin, premium winter foodservice fish for sashimi and shioyaki.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh whole houbou (foodservice)
What it is
Chelidonichthys spinosus bluefin searobin.
Typical uses in Japanese products
Premium kaiseki sashimi/shioyaki.
For OEM: foodservice supply.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification.
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Sharing similar functions
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — ほうぼう
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.