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.
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
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh whole suzuki (foodservice)
What it is
Lateolabrax japonicus Japanese sea bass.
Typical uses in Japanese products
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. |
Example products
Example finished products will be added after verification.
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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.
References
- MEXT Standard Tables of Food Composition — すずき
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.