Food · Fermented foods

Tachi-uo (Largehead Hairtail / Cutlassfish)

たちうお (Tachi-uo)

Also known as: Tachi-uo, Largehead hairtail, Cutlassfish, Trichiurus japonicus, 太刀魚

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At a glance

Category	Food
Japanese labeling name	たちうお
Common Japanese notations	たちうお, 太刀魚, タチウオ
Origin	Largehead hairtail (Trichiurus japonicus); Pacific coastal harvest, summer-autumn peak; principal landings Wakayama, Hyogo, Oita
Typical functions	Premium foodservice — shioyaki and miso-yaki signature
Regulatory status in Japan	Standard food labeling. Fish allergen recommended.

Tachi-uo (たちうお / 太刀魚) is largehead hairtail, premium summer-autumn foodservice fish for shioyaki and miso-yaki preparations.

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Classification

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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 whole tachi-uo (foodservice)

Ingredient profile

Trichiurus japonicus largehead hairtail / cutlassfish.

OEM applications

Shioyaki, miso-yaki.

For OEM: foodservice supply.

Regulatory classification in Japan

Standard food labeling. Fish allergen recommended.

Regulatory classification in other markets

EU	Established global trade.
USA	Niche specialty.
China	Major Chinese trade (daiyu).
Korea	Established Korean galchi tradition.

Market reference formulations

Example finished products will be added after verification.

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Seasonality & supply calendar

Harvest months: May – November (Seto Inland Sea peak)
Peak supply: August – October
Off-season: December – April (limited supply)

Source: 水産庁 / 瀬戸内漁連 landings. Wakayama and Oita are major landing prefectures.

Storage requirements

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

Temperature: Chilled 0°C for fresh; frozen −18°C
Conditions: Whole fish iced; lower-fat fillet 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: Wakayama, Oita, Tokushima (Setouchi), Nagasaki
Import dependence: Domestic + Korean / Chinese imports

水産庁

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

Quick answers

What is Tachi-uo (Largehead Hairtail / Cutlassfish)?: Tachi-uo (たちうお / 太刀魚) is largehead hairtail, premium summer-autumn foodservice fish for shioyaki and miso-yaki preparations.
What is the regulatory status of Tachi-uo (Largehead Hairtail / Cutlassfish) in Japan?: Standard food labeling. Fish allergen recommended.
What products typically use Tachi-uo (Largehead Hairtail / Cutlassfish)?: Fresh whole tachi-uo (foodservice)
Where does Tachi-uo (Largehead Hairtail / Cutlassfish) come from?: Largehead hairtail (Trichiurus japonicus); Pacific coastal harvest, summer-autumn peak; principal landings Wakayama, Hyogo, Oita
What is the INCI / JSCI labeling name for Tachi-uo (Largehead Hairtail / Cutlassfish)?: JSCI: たちうお

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Official regulatory databases

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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 — たちうお

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