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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| 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.
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 tachi-uo (foodservice)
What it is
Trichiurus japonicus largehead hairtail / cutlassfish.
Typical uses in Japanese products
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. |
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 — たちうお
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.