Materia primaIngredientes alimentarios
Buri (Japanese Amberjack / Yellowtail)
鰤 / ブリ (鰤 / ブリ)
Por qué hacer sourcing en Japón
Japanese aquaculture industry has perfected buri production over 50+ years; Toyama Bay Himi Kan-buri is the world-recognised premium wild grade.
Spec clave
Lipid 20-30% (winter peak); DHA / EPA elevated in Kan-buri; protein 18-22%.
Producto final típico
Premium sashimi / sushi export, ready-cut yakitori-buri retail, fine-dining hospitality.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg fresh-frozen; 5–25 kg sashimi-grade
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Kagoshima (largest aquaculture), Ehime, Oita, Toyama (Himi 'Kan-buri')
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round aquaculture; wild peak November – January (Kan-buri)
- Estado regulatorio en Japón
- Food product; aquaculture-grade quality assurance; phytosanitary
- Nombre japonés
- 鰤 / ブリ
- Romaji
- 鰤 / ブリ
Sobre este ingrediente
Japanese amberjack (Seriola quinqueradiata), Japan's most-cultivated finfish by aquaculture volume. Kagoshima, Ehime, and Oita dominate aquaculture; Kanazawa and Toyama Bay provide notable wild harvest of premium 'Kan-buri' (winter buri). Sequential naming as buri grows: wakashi → inada → warasa → buri reflects a uniquely Japanese cultural relationship with the species. Distinct from existing seafood entries.
Estado regulatorio
| Japón | Food product; aquaculture-grade quality assurance; phytosanitary |
|---|---|
| Unión Europea | Food import; fish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC; phytosanitary |