Food · Fermented foods
Kurage (Salt-Cured Jellyfish)
くらげ (Kurage)
Also known as: Kurage, Salt-cured jellyfish, Rhopilema esculentum, 海月, 水母, Kurage-no-su-no-mono
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| Category | Food |
|---|---|
| Japanese labeling name | くらげ |
| Common Japanese notations | くらげ, 海月, 水母, クラゲ |
| Origin | Edible jellyfish (Rhopilema esculentum and related species); processed by salt-curing; principal supply from Chinese imports for both Japanese retail and Chinese-cuisine markets globally |
| Typical functions | Chinese-influenced cuisine accent — distinctive crunchy texture, Kurage-no-su-no-mono (vinegared jellyfish appetizer) |
| Regulatory status in Japan | Standard food labeling. Imported origin (China) typically. Not a designated allergen but cnidarian/jellyfish recognition for sensitive consumers. |
Kurage (くらげ / 海月) is salt-cured edible jellyfish, used in Chinese-influenced cuisine for its distinctive crunchy texture. Kurage-no-su-no-mono (vinegared jellyfish appetizer) is a defining application.
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Classification
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Product applications
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Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Salt-cured kurage retail (rehydrated for cooking)
Ingredient profile
Rhopilema esculentum and related edible jellyfish, salt-cured.
OEM applications
Kurage-no-su-no-mono.
Chinese-influenced cooking.
For OEM: salt-cured retail.
Regulatory classification in Japan
Standard food labeling. Imported origin (China). Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty in Asian cuisine. |
|---|---|
| USA | Niche specialty in Asian cuisine channels. |
| China | China is major edible jellyfish producer. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Kurage (Salt-Cured Jellyfish)?
- Kurage (くらげ / 海月) is salt-cured edible jellyfish, used in Chinese-influenced cuisine for its distinctive crunchy texture. Kurage-no-su-no-mono (vinegared jellyfish appetizer) is a defining application.
- What is the regulatory status of Kurage (Salt-Cured Jellyfish) in Japan?
- Standard food labeling. Imported origin (China) typically. Not a designated allergen but cnidarian/jellyfish recognition for sensitive consumers.
- What products typically use Kurage (Salt-Cured Jellyfish)?
- Salt-cured kurage retail (rehydrated for cooking)
- Where does Kurage (Salt-Cured Jellyfish) come from?
- Edible jellyfish (Rhopilema esculentum and related species); processed by salt-curing; principal supply from Chinese imports for both Japanese retail and Chinese-cuisine markets globally
- What is the INCI / JSCI labeling name for Kurage (Salt-Cured Jellyfish)?
- JSCI: くらげ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — くらげ 塩蔵 塩抜き
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.