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.
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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 houbou (foodservice)
Ingredient profile
Chelidonichthys spinosus bluefin searobin.
OEM applications
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. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Hōbō (Bluefin Searobin)?
- Hōbō (ほうぼう / 魴鮄) is bluefin searobin, premium winter foodservice fish for sashimi and shioyaki.
- What is the regulatory status of Hōbō (Bluefin Searobin) in Japan?
- Standard food labeling. Fish allergen recommended.
- What products typically use Hōbō (Bluefin Searobin)?
- Fresh whole houbou (foodservice)
- Where does Hōbō (Bluefin Searobin) come from?
- Bluefin searobin (Chelidonichthys spinosus); coastal harvest; winter season
- What is the INCI / JSCI labeling name for Hōbō (Bluefin Searobin)?
- JSCI: ほうぼう
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.