Iwashi (Japanese Pilchard)
鰯 (鰯)
Pourquoi sourcer au Japon
Domestic Japanese harvest with traceable mercury-monitored supply chain; export-grade salt-cured and grilled processing.
Spec clé
DHA 800-1,800 mg/100g; EPA 600-1,400 mg/100g; vitamin D 8-15 µg/100g; protein 19-22%.
Produit fini typique
Premium fresh-frozen export, kabayaki retail, omega-3-fortified functional food.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 kg fresh-frozen; 10–50 kg processed
- Délai typique
- 4–8 weeks
- Régions d'origine
- Hokkaido, Aomori, Chiba, Shimane
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round (peak May – November)
- Statut réglementaire au Japon
- Food product; mercury / methylmercury monitoring
- Nom japonais
- 鰯
- Romaji
- 鰯
À propos de cet ingrédient
Adult Japanese pilchard (Sardinops melanostictus) — the foundation of niboshi (existing), shirasu (juvenile), and the premium adult retail market. Hokkaido, Aomori, Chiba, and Shimane lead commercial harvest; specialty processing in Kanagawa and Wakayama produces salt-cured (shio-iwashi), kabayaki (grilled-eel-style), and dried products. Functional positioning targets DHA / EPA / vitamin-D content. Distinct from existing katsuobushi / niboshi / saba-bushi entries.
Statut réglementaire
| Japon | Food product; mercury / methylmercury monitoring |
|---|---|
| Union européenne | Food import; fish-allergen labelling |
| États-Unis | GRAS; FDA Prior Notice; fish-allergen labelling |
| Chine | GACC food facility registration |