Japanese Abalone (Awabi)
鮑 / アワビ (Awabi)
Pourquoi sourcer au Japon
Iwate and Miyagi wild-harvest plus Mie aquaculture provide the world's most-developed Japanese-cultivar abalone supply; aged hoshi-awabi commands the highest per-gram pricing.
Spec clé
Protein 18-22%; collagen-rich; taurine 750-950 mg/100g; mother-of-pearl shell upcycled to cosmetic-grade calcium carbonate.
Produit fini typique
Sashimi-grade abalone export, hoshi-awabi for Chinese-market kaiseki, abalone-shell exfoliating cosmetics.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–50 kg fresh-frozen; 1–10 kg dried (hoshi-awabi); 5–25 kg shell powder
- Délai typique
- 6–10 weeks (food); 14–20 weeks (dried hoshi-awabi)
- Régions d'origine
- Iwate, Miyagi, Chiba (Boso), Mie (aquaculture), Wakayama
- Catégorie
- Fonctionnels marins
- Saison de récolte
- April – August (wild); year-round (aquaculture)
- Statut réglementaire au Japon
- Food product; phytosanitary certificate for live; protected species in some regions (size limits)
- Nom japonais
- 鮑 / アワビ
- Romaji
- Awabi
À propos de cet ingrédient
Japanese coastal abalone — Haliotis discus hannai (Ezo abawbi, northern coastal) and H. gigantea (Madaka abalone, central / southern). Iwate, Miyagi, and Chiba dominate northern wild-harvest, while controlled aquaculture in Mie and Wakayama produces the majority of farmed supply. Domestic Japanese consumption focuses on sashimi-grade live, dried (hoshi-awabi for kaiseki), and increasingly canned for export. The shell mother-of-pearl (rakuden) is upcycled into cosmetic exfoliant powders and jewellery-craft inputs. Distinct from the existing scallop and other shellfish entries.
Statut réglementaire
| Japon | Food product; phytosanitary certificate for live; protected species in some regions (size limits) |
|---|---|
| Union européenne | Food import; shellfish-allergen labelling; CITES not applicable |
| États-Unis | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| Chine | Imported live shellfish; GACC + AQSIQ live-shellfish inspection |