Food · Fermented foods
Kisu (Sillago / Whiting)
きす (Kisu)
Also known as: Kisu, Sillago, Japanese whiting, Sillago japonica, 鱚
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| 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.
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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 kisu (foodservice)
- Pre-prepared kisu fillet for tempura
Ingredient profile
Sillago japonica Japanese whiting.
OEM applications
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. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Kisu (Sillago / Whiting)?
- Kisu (きす / 鱚) is Japanese sillago, a defining premium tempura fish. Summer peak season.
- What is the regulatory status of Kisu (Sillago / Whiting) in Japan?
- Standard food labeling. Fish allergen recommended disclosure.
- What products typically use Kisu (Sillago / Whiting)?
- Fresh whole kisu (foodservice) / Pre-prepared kisu fillet for tempura
- Where does Kisu (Sillago / Whiting) come from?
- Japanese sillago (Sillago japonica); harvested in Japanese coastal waters; summer peak
- What is the INCI / JSCI labeling name for Kisu (Sillago / Whiting)?
- JSCI: きす
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — きす
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.