Hamaguri (Japanese Hard Clam)
蛤 (蛤)
Pourquoi sourcer au Japon
Kuwana hamaguri carries 'Kuwana-no Yakihamaguri' regional brand; declining wild supply elevates Japan-domestic premium.
Spec clé
Glutamate 100-150 mg/100g; succinic acid elevated; characteristic clear-broth umami; allergen-shellfish.
Produit fini typique
Hina-matsuri ceremonial dishes, fine-dining clear-broth soup, hospitality export.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 5–25 kg live / fresh
- Délai typique
- 4–8 weeks
- Régions d'origine
- Mie (Kuwana), Aichi (Mikawa Bay), Chiba (Tokyo Bay)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- March – August (peak)
- Statut réglementaire au Japon
- Food product; phytosanitary for live; shellfish-allergen labelling
- Nom japonais
- 蛤
- Romaji
- 蛤
À propos de cet ingrédient
Japanese hard clam (Meretrix lusoria) — a ceremonial-cuisine staple, central to hina-matsuri (Doll Festival) tradition where the matched-pair shells symbolise fidelity. Mie's Kuwana hamaguri carries 'Kuwana-no Yakihamaguri' regional positioning; Aichi and Tokyo Bay (formerly major sources, now declining) round out commercial supply. Production has been declining due to coastal habitat loss; allocation-controlled cooperative supply commands premium pricing. Distinct from existing seafood entries.
Statut réglementaire
| Japon | Food product; phytosanitary for live; shellfish-allergen labelling |
|---|---|
| Union européenne | Food import; shellfish-allergen labelling |
| États-Unis | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| Chine | GACC; live-shellfish inspection |