Hamaguri (Japanese Hard Clam)
蛤 (蛤)
Por qué hacer sourcing en Japón
Kuwana hamaguri carries 'Kuwana-no Yakihamaguri' regional brand; declining wild supply elevates Japan-domestic premium.
Spec clave
Glutamate 100-150 mg/100g; succinic acid elevated; characteristic clear-broth umami; allergen-shellfish.
Producto final típico
Hina-matsuri ceremonial dishes, fine-dining clear-broth soup, hospitality export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 5–25 kg live / fresh
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Mie (Kuwana), Aichi (Mikawa Bay), Chiba (Tokyo Bay)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- March – August (peak)
- Estado regulatorio en Japón
- Food product; phytosanitary for live; shellfish-allergen labelling
- Nombre japonés
- 蛤
- Romaji
- 蛤
Sobre este ingrediente
Japanese hard clam (Meretrix lusoria) — a ceremonial-cuisine staple, central to hina-matsuri (Doll Festival) tradition where the matched-pair shells symbolise fidelity. Mie's Kuwana hamaguri carries 'Kuwana-no Yakihamaguri' regional positioning; Aichi and Tokyo Bay (formerly major sources, now declining) round out commercial supply. Production has been declining due to coastal habitat loss; allocation-controlled cooperative supply commands premium pricing. Distinct from existing seafood entries.
Estado regulatorio
| Japón | Food product; phytosanitary for live; shellfish-allergen labelling |
|---|---|
| Unión Europea | Food import; shellfish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| China | GACC; live-shellfish inspection |