Food · Fermented foods
Kawahagi (Filefish)
かわはぎ (Kawahagi)
Also known as: Kawahagi, Filefish, Stephanolepis cirrhifer, 皮剥
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| Category | Food |
|---|---|
| Japanese labeling name | かわはぎ |
| Common Japanese notations | かわはぎ, 皮剥, カワハギ |
| Origin | Filefish (Stephanolepis cirrhifer); harvested in Japanese coastal waters; autumn-winter peak; the liver (kimo) is a particularly prized delicacy |
| Typical functions | Premium kaiseki sashimi — kawahagi-no-kimo-ae (sashimi dressed with chopped liver) is a signature dish, Premium foodservice signature |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended disclosure. |
Kawahagi (かわはぎ / 皮剥) is filefish (Stephanolepis cirrhifer), a premium kaiseki fish whose liver (kimo) is a particularly prized delicacy used in kawahagi-no-kimo-ae (sashimi dressed with chopped liver). Autumn-winter peak.
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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 kawahagi (premium foodservice)
Ingredient profile
Stephanolepis cirrhifer filefish, premium kaiseki specialty.
OEM applications
Premium kaiseki sashimi with kimo-ae dressing.
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 | Korea has its own jugekki tradition. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- October – February (peak liver)
- Peak supply
- November – January (premium for 肝醤油 sashimi preparation)
- Off-season
- March – September (lower-grade meat)
Source: 水産庁. Eastern Japan (Chiba, Kanagawa, Shizuoka) and Setouchi inland sea are primary landings.
Quick answers
- What is Kawahagi (Filefish)?
- Kawahagi (かわはぎ / 皮剥) is filefish (Stephanolepis cirrhifer), a premium kaiseki fish whose liver (kimo) is a particularly prized delicacy used in kawahagi-no-kimo-ae (sashimi dressed with chopped liver). Autumn-winter peak.
- What is the regulatory status of Kawahagi (Filefish) in Japan?
- Standard food labeling. Fish allergen recommended disclosure.
- What products typically use Kawahagi (Filefish)?
- Fresh whole kawahagi (premium foodservice)
- Where does Kawahagi (Filefish) come from?
- Filefish (Stephanolepis cirrhifer); harvested in Japanese coastal waters; autumn-winter peak; the liver (kimo) is a particularly prized delicacy
- What is the INCI / JSCI labeling name for Kawahagi (Filefish)?
- JSCI: かわはぎ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — かわはぎ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.