Food · Fermented foods
Shiro-sake (Chum Salmon)
しろさけ (Shiro-sake)
Also known as: Shiro-sake, Chum salmon, Keta salmon, Oncorhynchus keta, 白鮭, Aki-sake, Akiaji
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| Category | Food |
|---|---|
| Japanese labeling name | しろさけ |
| Common Japanese notations | しろさけ, 白鮭, シロサケ, 秋鮭, あきあじ |
| Origin | Chum salmon (Oncorhynchus keta); the principal Japanese-native salmon, harvested in Hokkaido and Tohoku coastal waters; autumn run (aki-sake / aki-aji); ikura (salmon roe) is paired commercial product |
| Typical functions | Salt-cured shio-zake (volume household and bento staple), Sake-no-arani (head/bone simmered), Smoked salmon, Ikura (salmon roe) — major paired premium category |
| Regulatory status in Japan | Standard food labeling. Hokkaido domestic origin essential for premium positioning. **Salmon is JAS-recommended-disclosure allergen.** Ikura paired premium product. |
Shiro-sake (しろさけ / 白鮭) — chum salmon (Oncorhynchus keta) — is the principal Japanese-native salmon. Hokkaido autumn run is the heritage harvest. Volume retail (salt-cured shio-zake), smoked salmon, sake-no-arani applications. Ikura (salmon roe) is the paired premium category.
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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.
- Salt-cured shio-zake retail (volume)
- Frozen and fresh fillet retail
- Ikura premium retail
Ingredient profile
Oncorhynchus keta chum salmon, Japan's principal native salmon.
OEM applications
Salt-cured shio-zake — volume staple.
Smoked salmon.
Sake-no-arani.
Ikura premium retail.
For OEM: salt-cured retail OEM, smoked salmon OEM, ikura production.
Regulatory classification in Japan
Standard food labeling. Hokkaido origin disclosure. Salmon allergen recommended.
Regulatory classification in other markets
| EU | Established global salmon trade. Salmon allergen mandatory. |
|---|---|
| USA | Major US wild Pacific salmon industry. Salmon allergen mandatory. |
| China | Established global trade. |
| Korea | Established Korean salmon market. |
Market reference formulations
Example finished products will be added after verification of Hokkaido 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.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Shiro-sake (Chum Salmon)?
- Shiro-sake (しろさけ / 白鮭) — chum salmon (Oncorhynchus keta) — is the principal Japanese-native salmon. Hokkaido autumn run is the heritage harvest. Volume retail (salt-cured shio-zake), smoked salmon, sake-no-arani applications. Ikura (salmon roe) is the paired premium category.
- What is the regulatory status of Shiro-sake (Chum Salmon) in Japan?
- Standard food labeling. Hokkaido domestic origin essential for premium positioning. **Salmon is JAS-recommended-disclosure allergen.** Ikura paired premium product.
- What products typically use Shiro-sake (Chum Salmon)?
- Salt-cured shio-zake retail (volume) / Frozen and fresh fillet retail / Ikura premium retail
- Where does Shiro-sake (Chum Salmon) come from?
- Chum salmon (Oncorhynchus keta); the principal Japanese-native salmon, harvested in Hokkaido and Tohoku coastal waters; autumn run (aki-sake / aki-aji); ikura (salmon roe) is paired commercial product
- What is the INCI / JSCI labeling name for Shiro-sake (Chum Salmon)?
- JSCI: しろさけ
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Ingredients frequently paired in the same recipe or formulation.
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Sharing similar functions
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From the same origin
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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 — しろさけ 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.