Materia primaIngredientes alimentarios

Shirasu (Juvenile Sardine)

しらす (しらす)

Por qué hacer sourcing en Japón

Domestic Japanese semi-dried and fully-dried shirasu processing produces export-grade calcium-fortified retail products at scale.

Spec clave

Calcium 1,800-2,400 mg/100g dry; protein 60-70%; vitamin D 4-12 µg/100g; DHA / EPA preserved.

Producto final típico

Fresh / semi-dried retail, calcium-fortified supplement, donburi / pasta retail toppers.

At a glance

Proveedores listados
2 proveedores
MOQ típico
10–100 kg fresh-frozen; 5–25 kg semi-dried; 1–10 kg fully-dried
Plazo típico
4–8 weeks
Regiones de origen
Shizuoka, Kanagawa, Wakayama, Hyogo, Kochi
Categoría
Ingredientes alimentarios
Temporada de cosecha
March – November (peak May – September)
Estado regulatorio en Japón
Food product; mercury / methylmercury monitoring
Nombre japonés
しらす
Romaji
しらす

Sobre este ingrediente

Juvenile sardine and anchovy fry (typically <30mm), boiled and either eaten fresh, semi-dried (kama-age, chirimen), or fully-dried (chirimen-jako). Shizuoka, Kanagawa, Wakayama, Hyogo, and Kochi are the principal commercial harvest regions. Calcium-rich (~2,000 mg/100g dry) and increasingly used as a calcium-fortification ingredient in functional foods. Distinct from existing niboshi entry (which is a smaller-volume, larger-fish anchovy).

Estado regulatorio

JapónFood product; mercury / methylmercury monitoring
Unión EuropeaFood import; fish-allergen labelling
Estados UnidosGRAS; FDA Prior Notice; fish-allergen labelling
ChinaGACC food facility registration

Proveedores japoneses

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