Suruga Bay Sakura Shrimp
駿河湾桜エビ (駿河湾桜エビ)
Por qué hacer sourcing en Japón
Suruga Bay is the world's only major commercial-harvest origin for sakura-ebi; Yui Fisheries Cooperative allocation-control underpins quality and sustainability.
Spec clave
Calcium 2,000-3,000 mg/100g dry; protein 60-65%; chitin / chitosan content elevated; characteristic pink colour from astaxanthin.
Producto final típico
Premium ramen / udon / okonomiyaki topping, calcium-fortified retail confectionery, fine-dining export.
At a glance
- Proveedores listados
- —
- MOQ típico
- 1–10 kg dried; 100 g – 1 kg specialty grades
- Plazo típico
- 10–14 weeks (allocation-constrained)
- Regiones de origen
- Shizuoka (Suruga Bay — Yui)
- Categoría
- Funcionales marinos
- Temporada de cosecha
- March – June and October – December (allocation-controlled)
- Estado regulatorio en Japón
- Food product; shellfish allergen labelling
- Nombre japonés
- 駿河湾桜エビ
- Romaji
- 駿河湾桜エビ
Sobre este ingrediente
Pink-translucent deep-sea shrimp (Sergia lucens) commercially harvested almost exclusively from Suruga Bay (Shizuoka Prefecture) in Japan. Annual harvest is allocation-controlled by the Yui Fisheries Cooperative; output measures in tonnes vs hundreds of tonnes for less-regulated origins. Used dried (kara-ebi) on top of okonomiyaki, takoyaki, soba, and as a calcium-rich supplement ingredient. Distinct from existing seafood entries.
Estado regulatorio
| Japón | Food product; shellfish allergen labelling |
|---|---|
| Unión Europea | Food import; shellfish-allergen labelling required |
| Estados Unidos | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| China | GACC food facility registration; shellfish-allergen labelling |