Iwagaki (Japanese Rock Oyster)
岩牡蠣 (岩牡蠣)
Por qué hacer sourcing en Japón
Sea of Japan coast wild-harvest produces iwagaki distinct from cultivated magaki in size and seasonality; specialty summer fine-dining ingredient.
Spec clave
Shell 10-15 cm; protein 8-10%; zinc 5-15 mg/100g; glutamate-rich umami profile.
Producto final típico
Fine-dining summer sashimi, hospitality export, gift-economy retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg live; 5–25 kg shucked frozen
- Plazo típico
- 4–8 weeks (in season)
- Regiones de origen
- Yamagata, Akita, Niigata, Hyogo (Sea of Japan coast)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- June – August (summer wild-harvest)
- Estado regulatorio en Japón
- Food product; phytosanitary for live; shellfish-allergen
- Nombre japonés
- 岩牡蠣
- Romaji
- 岩牡蠣
Sobre este ingrediente
Wild-harvest Japanese rock oyster (Crassostrea nippona) — the larger, summer-harvested counterpart to the cultivated 'magaki' (Pacific oyster, Crassostrea gigas). Distinguished by larger size (often 10-15 cm shell), creamier texture, and summer harvest (June – August) vs magaki winter harvest. Yamagata, Akita, and Niigata along the Sea of Japan coast host the principal commercial wild-harvest. Specialty fine-dining and gift-economy retail. Distinct from existing scallop / abalone / fugu / kuruma-prawn shellfish entries.
Estado regulatorio
| Japón | Food product; phytosanitary for live; shellfish-allergen |
|---|---|
| Unión Europea | Food import; shellfish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| China | GACC; live-shellfish inspection |