Shijimi (Freshwater Clam)
蜆 (蜆)
Por qué hacer sourcing en Japón
Lake Shinji's Yamato Shijimi is the recognised premium origin; FFC notifications for liver-support drive functional retail.
Spec clave
Ornithine 8-12 mg/100g (highest of common shellfish); calcium 350-450 mg/100g; vitamin B12 elevated.
Producto final típico
Liver-support FFC supplements, freeze-dried miso-soup retail, hospitality kaiseki broth.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg live / fresh; 1–10 kg freeze-dried
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Shimane (Lake Shinji — Yamato Shijimi), Ibaraki / Chiba (Tone River)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (peak July – August)
- Estado regulatorio en Japón
- FFC notifications exist (liver support); food product; shellfish-allergen
- Nombre japonés
- 蜆
- Romaji
- 蜆
Sobre este ingrediente
Small freshwater / brackish clam (Corbicula japonica) — Lake Shinji (Shimane) and Tone River (Ibaraki / Chiba) are the principal commercial sources. Lake Shinji's Yamato Shijimi commands GI-equivalent regional pricing. Functional positioning targets ornithine content for liver-support / hangover-relief retail (FFC notifications exist, anchored by Yamato Shijimi). Used in shijimi miso soup, freeze-dried supplements, and increasingly as a B2B ornithine ingredient. Distinct from existing seafood entries.
Estado regulatorio
| Japón | FFC notifications exist (liver support); food product; shellfish-allergen |
|---|---|
| Unión Europea | Food import; shellfish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| China | GACC; phytosanitary |