Food · Fermented foods
Suzuki (Japanese Sea Bass)
すずき (Suzuki)
Also known as: Suzuki, Japanese sea bass, Lateolabrax japonicus, 鱸
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| Category | Food |
|---|---|
| Japanese labeling name | すずき |
| Common Japanese notations | すずき, 鱸, スズキ, シーバス |
| Origin | Japanese sea bass (Lateolabrax japonicus); coastal waters; summer season peak |
| Typical functions | Sashimi and arai (cold-water-shocked sashimi), Premium foodservice |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended. |
Suzuki (すずき / 鱸) is Japanese sea bass, premium summer foodservice fish for sashimi and arai (cold-shocked) preparations.
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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 suzuki (foodservice)
Ingredient profile
Lateolabrax japonicus Japanese sea bass.
OEM applications
Sashimi, arai, foodservice.
For OEM: foodservice supply.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Established global sea bass trade (different species). |
|---|---|
| USA | Niche Japanese-cuisine specialty. |
| China | Established trade. |
| Korea | Established Korean nongeo culture. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Suzuki (Japanese Sea Bass)?
- Suzuki (すずき / 鱸) is Japanese sea bass, premium summer foodservice fish for sashimi and arai (cold-shocked) preparations.
- What is the regulatory status of Suzuki (Japanese Sea Bass) in Japan?
- Standard food labeling. Fish allergen recommended.
- What products typically use Suzuki (Japanese Sea Bass)?
- Fresh whole suzuki (foodservice)
- Where does Suzuki (Japanese Sea Bass) come from?
- Japanese sea bass (Lateolabrax japonicus); coastal waters; summer season peak
- What is the INCI / JSCI labeling name for Suzuki (Japanese Sea Bass)?
- JSCI: すずき
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — すずき
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.