Food · Fermented foods
Maaji (Japanese Horse Mackerel)
まあじ (Maaji)
Also known as: Maaji, Aji, Japanese horse mackerel, Japanese jack mackerel, Trachurus japonicus, 真鯵, マアジ
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| Category | Food |
|---|---|
| Japanese labeling name | まあじ 生 / 水煮 / 焼き / 開き干し / フライ |
| Common Japanese notations | まあじ, 真鯵, アジ, マアジ |
| Origin | Japanese horse mackerel (Trachurus japonicus); principal domestic regions Nagasaki, Shimane, Ehime, Wakayama; **Seki-aji (関アジ)** Bungo-Strait premium-line-caught is iconic top-tier brand (Oita prefecture, Hayasui-no-Seto current); modern aquaculture (Oita, Mie) growing; **aji-no-hiraki (split-dried aji) is an iconic Japanese breakfast preserve** |
| Typical functions | Aji-no-hiraki (split-dried) — iconic Japanese breakfast preserve, Sashimi/sushi tataki preparation, Aji-fry (panko-fried fillet) defining katei-ryori (家庭料理), Nanban-zuke (sweet-vinegar fried fillet), Seki-aji premium provenance — top-tier sashimi brand |
| Regulatory status in Japan | Standard food labeling. **Origin disclosure required.** **Fish (mackerel) JAS-mandatory allergen** — must be declared. Mercury moderate; pregnancy-advisory 厚生労働省 (Ministry of Health, Labour and Welfare) guidance applies. |
Maaji (まあじ / 真鯵) — Japanese horse mackerel (Trachurus japonicus) — is a defining everyday Japanese fish. **Aji-no-hiraki split-dried** is iconic breakfast preserve. **Seki-aji (Bungo-Strait line-caught) is the top-tier sashimi brand.** **JAS-mandatory mackerel allergen disclosure.**
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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
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh aji whole-fish retail
- Aji-no-hiraki retail (split-dried preserve)
- Frozen fillet B2B (foodservice and aji-fry retail)
- Seki-aji premium-brand category
Ingredient profile
Trachurus japonicus Japanese horse mackerel.
OEM applications
Aji-no-hiraki iconic breakfast split-dried preserve.
Sashimi/sushi/tataki preparation.
Aji-fry defining home-cuisine.
Nanban-zuke sweet-vinegar fry.
Seki-aji premium sashimi brand.
For OEM: hiraki retail, foodservice frozen fillet, aji-fry retail, premium provenance.
Regulatory classification in Japan
Standard food labeling. Origin disclosure.
**Mackerel JAS-mandatory allergen — disclosure required.**
Mercury moderate; pregnancy-advisory 厚生労働省 (Ministry of Health, Labour and Welfare) guidance applies.
Regulatory classification in other markets
| EU | **Fish EU-mandatory allergen.** Established Asian-cuisine market. |
|---|---|
| USA | Fish allergen disclosure. Established sushi-channel market. |
| China | Established as 鯵 / 池鱼. |
| Korea | Established as 전갱이 (jeon-gaengi). |
Market reference formulations
Example finished products will be added after verification.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- May – August
- Peak supply
- June – July
- Off-season
- December – February
Source: 水産庁 landings statistics. Summer-caught aji is highest in fat for raw / 干物 use.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C; frozen −18°C
- Conditions
- Whole fish gel-iced; processed grades vacuum-packed
- Shelf life
- Chilled 4 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kyushu (Nagasaki, Oita, Kagoshima), Shikoku, Wakayama
- Import dependence
- Domestic catch + Korean / Chinese imports
水産庁 漁業センサス
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Inherent | |
| Kosher | Inherent | |
| MSC | Rare |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Korean / Chinese imported aji mislabeled as Japanese-origin
Detection: Country-of-origin label per 食品表示法
消費者庁
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Maaji (Japanese Horse Mackerel)?
- Maaji (まあじ / 真鯵) — Japanese horse mackerel (Trachurus japonicus) — is a defining everyday Japanese fish. **Aji-no-hiraki split-dried** is iconic breakfast preserve. **Seki-aji (Bungo-Strait line-caught) is the top-tier sashimi brand.** **JAS-mandatory mackerel allergen disclosure.**
- What is the regulatory status of Maaji (Japanese Horse Mackerel) in Japan?
- Standard food labeling. **Origin disclosure required.** **Fish (mackerel) JAS-mandatory allergen** — must be declared. Mercury moderate; pregnancy-advisory 厚生労働省 (Ministry of Health, Labour and Welfare) guidance applies.
- What products typically use Maaji (Japanese Horse Mackerel)?
- Fresh aji whole-fish retail / Aji-no-hiraki retail (split-dried preserve) / Frozen fillet B2B (foodservice and aji-fry retail) / Seki-aji premium-brand category
- Where does Maaji (Japanese Horse Mackerel) come from?
- Japanese horse mackerel (Trachurus japonicus); principal domestic regions Nagasaki, Shimane, Ehime, Wakayama; **Seki-aji (関アジ)** Bungo-Strait premium-line-caught is iconic top-tier brand (Oita prefecture, Hayasui-no-Seto current); modern aquaculture (Oita, Mie) growing; **aji-no-hiraki (split-dried aji) is an iconic Japanese breakfast preserve**
- What is the INCI / JSCI labeling name for Maaji (Japanese Horse Mackerel)?
- JSCI: まあじ 生 / 水煮 / 焼き / 開き干し / フライ
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — まあじ 生 / 水煮 / 焼き / 開き干し
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.