Food · Fermented foods
Takabe (Yellow-Striped Butterfish)
たかべ (Takabe)
Also known as: Takabe, Labracoglossa argentiventris, 鰖
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| Category | Food |
|---|---|
| Japanese labeling name | たかべ |
| Common Japanese notations | たかべ, 鰖, タカベ |
| Origin | Yellow-striped butterfish (Labracoglossa argentiventris); Izu Islands and Pacific coastal Japan; summer specialty |
| Typical functions | Premium foodservice — shioyaki and grilled summer specialty |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended. |
Takabe (たかべ) is Izu Islands summer specialty fish, shioyaki and grilled premium foodservice.
Classification
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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 takabe (regional summer)
What it is
Labracoglossa argentiventris yellow-striped butterfish.
Typical uses in Japanese products
Shioyaki summer foodservice.
For OEM: regional foodservice supply.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty. |
|---|---|
| USA | Niche specialty. |
| China | Niche specialty. |
| Korea | Niche specialty. |
Example products
Example finished products will be added after verification.
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — たかべ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.