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.
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 kawahagi (premium foodservice)
What it is
Stephanolepis cirrhifer filefish, premium kaiseki specialty.
Typical uses in Japanese products
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. |
Example products
Example finished products will be added after verification.
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT 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.