Food · Fermented foods

Sakura-masu (Cherry Salmon)

さくらます (Sakura-masu)

Also known as: Sakura-masu, Cherry salmon, Masu salmon, Oncorhynchus masou, 桜鱒

Looking for a Japanese supplier of Sakura-masu (Cherry Salmon)? Tell us

At a glance

Category	Food
Japanese labeling name	さくらます
Common Japanese notations	さくらます, 桜鱒, サクラマス, Yamame (river-form)
Origin	Cherry salmon (Oncorhynchus masou); native Japanese salmon species; both wild and farmed; principal regions Hokkaido, Toyama (Masu-no-zushi heritage), Iwate; sea-form (sakura-masu) and river-form (yamame) are same species
Typical functions	Toyama Masu-no-zushi (Toyama pressed salmon sushi) — premium gift retail signature, Spring seasonal premium foodservice
Regulatory status in Japan	Standard food labeling. Toyama Masu-no-zushi regional brand. Salmon is JAS-recommended-disclosure allergen.

Sakura-masu (さくらます / 桜鱒) — cherry salmon (Oncorhynchus masou) — is a native Japanese salmon species. Spring seasonal premium foodservice. Toyama's Masu-no-zushi (pressed sakura-masu sushi) is the iconic regional gift retail product.

Find OEM manufacturers

Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Marine-derived163

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Fresh sakura-masu (spring seasonal)
Toyama Masu-no-zushi premium gift retail

Ingredient profile

Oncorhynchus masou cherry salmon. Sea-form sakura-masu and river-form yamame are same species.

OEM applications

Toyama Masu-no-zushi — defining premium product.

Spring foodservice premium.

For OEM: Toyama Masu-no-zushi production OEM.

Regulatory classification in Japan

Standard food labeling. Toyama regional brand. Salmon allergen recommended.

Regulatory classification in other markets

EU	Niche specialty positioning. Salmon allergen mandatory.
USA	Niche specialty positioning. Salmon allergen mandatory.
China	Niche specialty positioning.
Korea	Niche specialty positioning.

Market reference formulations

Example finished products will be added after verification of Toyama or other origin.

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: March – June (sea-run); river-form: April – August
Peak supply: April – May
Off-season: September – February

Source: 水産庁 / 内水面 statistics. Yamagata 庄内浜 sakura-masu is a regional fishery brand; NOT in the 農林水産省 GI register (Yamagata GIs include 米沢牛, 東根さくらんぼ, 山形ラ・フランス, but not sakura-masu); supply is naturally short.

Storage requirements

How the receiving OEM facility needs to handle inbound raw material.

Temperature: Chilled 0°C; frozen −20°C
Conditions: Whole fish iced; smoked / salt-cured 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: Yamagata 庄内浜 (regional fishery brand, not 農林水産省 GI-registered); Niigata, Akita, Iwate small-volume
Import dependence: 100% domestic for sea-run grade; aquacultured cherry trout (虹鱒系交雑) supplements

水産庁 / 山形県

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
GI registered	Yes (山形庄内浜)	Yamagata 庄内浜 sakura-masu is a regional fishery brand; NOT registered under the 農林水産省 GI scheme.

Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Karafutomasu

Quick answers

What is Sakura-masu (Cherry Salmon)?: Sakura-masu (さくらます / 桜鱒) — cherry salmon (Oncorhynchus masou) — is a native Japanese salmon species. Spring seasonal premium foodservice. Toyama's Masu-no-zushi (pressed sakura-masu sushi) is the iconic regional gift retail product.
What is the regulatory status of Sakura-masu (Cherry Salmon) in Japan?: Standard food labeling. Toyama Masu-no-zushi regional brand. **Salmon is JAS-recommended-disclosure allergen.**
What products typically use Sakura-masu (Cherry Salmon)?: Fresh sakura-masu (spring seasonal) / Toyama Masu-no-zushi premium gift retail
Where does Sakura-masu (Cherry Salmon) come from?: Cherry salmon (Oncorhynchus masou); native Japanese salmon species; both wild and farmed; principal regions Hokkaido, Toyama (Masu-no-zushi heritage), Iwate; sea-form (sakura-masu) and river-form (yamame) are same species
What is the INCI / JSCI labeling name for Sakura-masu (Cherry Salmon)?: JSCI: さくらます

Often used with

Ingredients frequently paired in the same recipe or formulation.

Same category

Other ingredients in the same sub-category.

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

Open in Regulation Navigatorexporting-from-japan

Draft a spec sheet with this ingredient Estimate manufacturing cost

Search the academic literature

Pre-filled queries for the major research databases. Opens in a new tab.

Official regulatory databases

External links to public Japanese / international regulatory authorities. We are not affiliated.

MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — さくらます

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.