Raw material / 原材料Food ingredients

Shijimi (Freshwater Clam)

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Why source from Japan

Lake Shinji's Yamato Shijimi is the recognised premium origin; FFC notifications for liver-support drive functional retail.

Key spec

Ornithine 8-12 mg/100g (highest of common shellfish); calcium 350-450 mg/100g; vitamin B12 elevated.

Typical end-product

Liver-support FFC supplements, freeze-dried miso-soup retail, hospitality kaiseki broth.

At a glance

Suppliers listed
1 supplier
Typical MOQ
10–50 kg live / fresh; 1–10 kg freeze-dried
Typical lead time
4–8 weeks
Regions of origin
Shimane (Lake Shinji — Yamato Shijimi), Ibaraki / Chiba (Tone River)
Category
Food ingredients
Harvest season
Year-round (peak July – August)
Japan regulatory status
FFC notifications exist (liver support); food product; shellfish-allergen
Japanese name
Romaji

About this ingredient

Small freshwater / brackish clam (Corbicula japonica) — Lake Shinji (Shimane) and Tone River (Ibaraki / Chiba) are the principal commercial sources. Lake Shinji's Yamato Shijimi commands GI-equivalent regional pricing. Functional positioning targets ornithine content for liver-support / hangover-relief retail (FFC notifications exist, anchored by Yamato Shijimi). Used in shijimi miso soup, freeze-dried supplements, and increasingly as a B2B ornithine ingredient. Distinct from existing seafood entries.

Regulatory status

JapanFFC notifications exist (liver support); food product; shellfish-allergen
EUFood import; shellfish-allergen labelling
United StatesGRAS; FDA Prior Notice; shellfish-allergen labelling
ChinaGACC; phytosanitary

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Japanese suppliers

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Last updated: 2026-05-05

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