Iwagaki (Japanese Rock Oyster)
岩牡蠣 (岩牡蠣)
Pourquoi sourcer au Japon
Sea of Japan coast wild-harvest produces iwagaki distinct from cultivated magaki in size and seasonality; specialty summer fine-dining ingredient.
Spec clé
Shell 10-15 cm; protein 8-10%; zinc 5-15 mg/100g; glutamate-rich umami profile.
Produit fini typique
Fine-dining summer sashimi, hospitality export, gift-economy retail.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–100 kg live; 5–25 kg shucked frozen
- Délai typique
- 4–8 weeks (in season)
- Régions d'origine
- Yamagata, Akita, Niigata, Hyogo (Sea of Japan coast)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- June – August (summer wild-harvest)
- Statut réglementaire au Japon
- Food product; phytosanitary for live; shellfish-allergen
- Nom japonais
- 岩牡蠣
- Romaji
- 岩牡蠣
À propos de cet ingrédient
Wild-harvest Japanese rock oyster (Crassostrea nippona) — the larger, summer-harvested counterpart to the cultivated 'magaki' (Pacific oyster, Crassostrea gigas). Distinguished by larger size (often 10-15 cm shell), creamier texture, and summer harvest (June – August) vs magaki winter harvest. Yamagata, Akita, and Niigata along the Sea of Japan coast host the principal commercial wild-harvest. Specialty fine-dining and gift-economy retail. Distinct from existing scallop / abalone / fugu / kuruma-prawn shellfish entries.
Statut réglementaire
| Japon | Food product; phytosanitary for live; shellfish-allergen |
|---|---|
| Union européenne | Food import; shellfish-allergen labelling |
| États-Unis | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| Chine | GACC; live-shellfish inspection |