Food · Fermented foods

Tanishi (Japanese Pond Snail)

たにし (Tanishi)

Also known as: Tanishi, Japanese pond snail, Cipangopaludina chinensis laeta, Cipangopaludina japonica, 田螺, タニシ

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At a glance

Category	Food
Japanese labeling name	たにし
Common Japanese notations	たにし, 田螺, タニシ
Origin	Japanese pond snail (Cipangopaludina chinensis laeta — large pond snail, and C. japonica — Japanese pond snail); freshwater ricefield-and-pond shellfish; historically important rural-Japan protein source, especially in Nagano (Suwa region) and Niigata where 'tanishi-jiru' (tanishi miso-soup) remains a heritage food; modern population dramatically declined due to ricefield pesticides and invasive apple-snail (jaguar-snail / jambo-tanishi) competition; very niche specialty foodservice
Typical functions	Tanishi-jiru — heritage Nagano/Niigata miso-soup specialty, Heritage rural-cuisine signature, Foodservice heritage-cuisine niche, Caution: must be properly purged of mud before consumption (long depuration required); risks of parasitic transmission (lung-fluke etc.) require thorough cooking
Regulatory status in Japan	Standard food labeling. CAUTION: Tanishi requires proper depuration and thorough cooking — wild tanishi can transmit lung-fluke and other parasites. Mollusk JAS-recommended-disclosure allergen. Heritage cuisine specialty.

Tanishi (たにし / 田螺) is the Japanese pond snail (Cipangopaludina spp.) — historically important rural protein, especially Nagano Suwa and Niigata. **Tanishi-jiru miso-soup is heritage specialty.** **CAUTION: requires proper depuration and thorough cooking — wild tanishi can transmit parasites.**

Classification

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Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Animal-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Niche heritage tanishi B2B (Nagano/Niigata heritage producers)
Heritage retail (limited)

What it is

Cipangopaludina chinensis laeta / japonica freshwater pond snail.

Typical uses in Japanese products

Tanishi-jiru Nagano/Niigata heritage miso-soup.

Heritage rural-cuisine signature.

Foodservice heritage niche.

For OEM: heritage producer B2B, heritage retail limited.

Regulatory classification in Japan

Standard food labeling.

**CAUTION: depuration and thorough cooking required — parasitic transmission risk.**

**Mollusk JAS-recommended-disclosure allergen.**

Regulatory classification in other markets

EU	Mollusks EU-mandatory allergen. Niche heritage specialty. Parasitic safety required.
USA	Mollusk allergen disclosure. Niche specialty. Parasitic safety required.
China	Established culinary species (田螺) — major culinary use.
Korea	Established as 우렁이 (uryongi).

Example products

Example finished products will be added after verification.

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Used in similar product applications

Other ingredients commonly used in the same finished-product families.

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 — たにし

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