Matière premièreIngrédients alimentaires
Buri (Japanese Amberjack / Yellowtail)
鰤 / ブリ (鰤 / ブリ)
Pourquoi sourcer au Japon
Japanese aquaculture industry has perfected buri production over 50+ years; Toyama Bay Himi Kan-buri is the world-recognised premium wild grade.
Spec clé
Lipid 20-30% (winter peak); DHA / EPA elevated in Kan-buri; protein 18-22%.
Produit fini typique
Premium sashimi / sushi export, ready-cut yakitori-buri retail, fine-dining hospitality.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–100 kg fresh-frozen; 5–25 kg sashimi-grade
- Délai typique
- 4–8 weeks
- Régions d'origine
- Kagoshima (largest aquaculture), Ehime, Oita, Toyama (Himi 'Kan-buri')
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round aquaculture; wild peak November – January (Kan-buri)
- Statut réglementaire au Japon
- Food product; aquaculture-grade quality assurance; phytosanitary
- Nom japonais
- 鰤 / ブリ
- Romaji
- 鰤 / ブリ
À propos de cet ingrédient
Japanese amberjack (Seriola quinqueradiata), Japan's most-cultivated finfish by aquaculture volume. Kagoshima, Ehime, and Oita dominate aquaculture; Kanazawa and Toyama Bay provide notable wild harvest of premium 'Kan-buri' (winter buri). Sequential naming as buri grows: wakashi → inada → warasa → buri reflects a uniquely Japanese cultural relationship with the species. Distinct from existing seafood entries.
Statut réglementaire
| Japon | Food product; aquaculture-grade quality assurance; phytosanitary |
|---|---|
| Union européenne | Food import; fish-allergen labelling |
| États-Unis | GRAS; FDA Prior Notice; fish-allergen labelling |
| Chine | GACC; phytosanitary |