Food · Fermented foods
Kisu (Sillago / Whiting)
きす (Kisu)
Also known as: Kisu, Sillago, Japanese whiting, Sillago japonica, 鱚
Looking for a Japanese supplier of Kisu (Sillago / Whiting)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | きす |
| Common Japanese notations | きす, 鱚, キス |
| Origin | Japanese sillago (Sillago japonica); harvested in Japanese coastal waters; summer peak |
| Typical functions | Premium tempura ingredient — defining tempura fish, Sashimi and shioyaki preparations |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended disclosure. |
Kisu (きす / 鱚) is Japanese sillago, a defining premium tempura fish. Summer peak season.
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 kisu (foodservice)
- Pre-prepared kisu fillet for tempura
What it is
Sillago japonica Japanese whiting.
Typical uses in Japanese products
Tempura — defining application.
Sashimi and 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 — きす
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.