Food · Fermented foods

Yoshikiri-zame (Blue Shark)

よしきりざめ (Yoshikiri-zame)

Also known as: Yoshikiri-zame, Blue shark, Prionace glauca, 葦切鮫

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At a glance

CategoryFood
Japanese labeling nameよしきりざめ
Common Japanese notationsよしきりざめ, 葦切鮫, ヨシキリザメ
OriginBlue shark (Prionace glauca); pelagic shark; principal Japanese landing region Kesennuma (Miyagi — heritage shark fin processing center, see fukahire entry); fin used for fukahire production, meat used for kamaboko/hampen production
Typical functionsFukahire raw material (the fin), Kamaboko/hampen fish-paste raw material (the meat)
Regulatory status in JapanStandard food labeling. Kesennuma processing heritage. **Sustainability awareness**: Prionace glauca is IUCN Near Threatened. Fish allergen recommended.

Yoshikiri-zame (よしきりざめ / 葦切鮫) — blue shark (Prionace glauca) — is principally relevant for OEM as the fin source for fukahire (Kesennuma processing) and meat source for kamaboko/hampen production.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Used in (typical product categories)

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

  • Frozen yoshikiri-zame meat (industrial)
  • Fukahire production input (fin)

What it is

Prionace glauca blue shark.

Typical uses in Japanese products

Fukahire raw material.

Kamaboko/hampen production input.

For OEM: fukahire production OEM, surimi industrial supply.

Regulatory classification in Japan

Standard food labeling. Sustainability awareness. Fish allergen recommended.

Regulatory classification in other markets

EUSome restrictions on shark trade. Sustainability awareness.
USAFederal Shark Fin Sales Elimination Act 2022 broadly bans US shark fin sale.
ChinaEstablished Chinese fukahire market.
KoreaEstablished trade.

Example products

Example finished products will be added after verification.

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Related ingredients

References

  1. MEXT Standard Tables of Food Composition — よしきりざめ

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

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