Ayu (Japanese Sweetfish)
鮎 / アユ (鮎 / アユ)
Por qué hacer sourcing en Japón
Nagara River cormorant-fishing (1,300+ year tradition) and Shimanto River clear-water harvest produce ayu uniquely tied to Japanese river systems.
Spec clave
Protein 19-22%; characteristic algae-derived aroma; fat varies by river / season.
Producto final típico
Fine-dining salt-grilled ayu, hospitality summer cuisine, traditional-craft retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg fresh; 5–25 kg salt-cured / dried
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Gifu (Nagara), Wakayama (Kumano), Shimane, Kochi (Shimanto)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- June – October (river fishing)
- Estado regulatorio en Japón
- Food product; freshwater-fish quota; cooperative-managed
- Nombre japonés
- 鮎 / アユ
- Romaji
- 鮎 / アユ
Sobre este ingrediente
Japanese sweetfish (Plecoglossus altivelis) — a freshwater amphidromous species harvested from clear river systems. Gifu (Nagara River), Wakayama (Kumano River), Shimane, and Kochi (Shimanto River) host the principal harvest. Iconic 'shio-yaki ayu' (salt-grilled ayu) is a summer fine-dining classic. The fish carries its own characteristic 'sweet' aroma (sugar-fern-like) from its diet of river-bottom algae. Distinct from existing ocean-fish entries.
Estado regulatorio
| Japón | Food product; freshwater-fish quota; cooperative-managed |
|---|---|
| Unión Europea | Food import; fish-allergen labelling; phytosanitary |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC; phytosanitary |