しらす (しらす)

Domestic Japanese semi-dried and fully-dried shirasu processing produces export-grade calcium-fortified retail products at scale.
Calcium 1,800-2,400 mg/100g dry; protein 60-70%; vitamin D 4-12 µg/100g; DHA / EPA preserved.
Fresh / semi-dried retail, calcium-fortified supplement, donburi / pasta retail toppers.
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).
| Japón | Food product; mercury / methylmercury monitoring |
|---|---|
| Unión Europea | Food import; fish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC food facility registration |
Ihara Fisheries Co., Ltd.
井原水産株式会社
Gran procesador de salmón con sede en Hokkaido. Proveedor potencial de cartílago nasal de salmón como subproducto.
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Maruha Nichiro Corporation
マルハニチロ株式会社
Tokyo-listed seafood and frozen-food group, Japan's largest seafood company. Operates substantial fishing fleets, aquaculture (notably bluefin-tuna farming), and a global frozen-food retail brand. Beyond consumer brands, Maruha Nichiro's marine-bioscience subsidiary supplies fish-collagen, salmon-proteoglycan, and marine-functional ingredients for cosmetic and supplement OEMs. Reference Japan-domestic supplier for sustainability-positioned seafood-derived ingredients.
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