Surume Ika (Japanese Flying Squid)
スルメイカ (スルメイカ)
Por qué hacer sourcing en Japón
Hakodate Bay produces premium surume-ika at scale; Hakodate-style ika-meshi and squid-ink processing supply chains established.
Spec clave
Protein 16-20%; taurine 800-1,200 mg/100g; squid-ink melanin 50-65% (cosmetic black pigment).
Producto final típico
Fresh / dried surume retail, ika-meshi ready-meal export, cosmetic black-pigment ingredient.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg fresh-frozen; 10–50 kg dried (surume); 1–10 kg ink
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Hokkaido (Hakodate), Aomori, Iwate, Niigata
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- May – November (peak June – August)
- Estado regulatorio en Japón
- Food product; mercury monitoring; cosmetic-grade ink JSCI
- Nombre japonés
- スルメイカ
- Romaji
- スルメイカ
Sobre este ingrediente
Japan's most-fished cephalopod (Todarodes pacificus) — used fresh as sashimi / sushi, dried (surume), as the base of squid-rice (ika-meshi), and as the source of squid ink for pasta / risotto / cosmetic black pigment. Hokkaido (Hakodate), Aomori, and Iwate lead commercial harvest. Substantial export supply for Asian retail and increasingly Western fine-dining. Squid ink (ika-sumi) drives a cosmetic-grade pigment supply chain. Distinct from other seafood entries.
Estado regulatorio
| Japón | Food product; mercury monitoring; cosmetic-grade ink JSCI |
|---|---|
| Unión Europea | Food import; allergen labelling for some markets |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |