Suruga Bay Sakura Shrimp
駿河湾桜エビ (駿河湾桜エビ)
Pourquoi sourcer au Japon
Suruga Bay is the world's only major commercial-harvest origin for sakura-ebi; Yui Fisheries Cooperative allocation-control underpins quality and sustainability.
Spec clé
Calcium 2,000-3,000 mg/100g dry; protein 60-65%; chitin / chitosan content elevated; characteristic pink colour from astaxanthin.
Produit fini typique
Premium ramen / udon / okonomiyaki topping, calcium-fortified retail confectionery, fine-dining export.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 1–10 kg dried; 100 g – 1 kg specialty grades
- Délai typique
- 10–14 weeks (allocation-constrained)
- Régions d'origine
- Shizuoka (Suruga Bay — Yui)
- Catégorie
- Fonctionnels marins
- Saison de récolte
- March – June and October – December (allocation-controlled)
- Statut réglementaire au Japon
- Food product; shellfish allergen labelling
- Nom japonais
- 駿河湾桜エビ
- Romaji
- 駿河湾桜エビ
À propos de cet ingrédient
Pink-translucent deep-sea shrimp (Sergia lucens) commercially harvested almost exclusively from Suruga Bay (Shizuoka Prefecture) in Japan. Annual harvest is allocation-controlled by the Yui Fisheries Cooperative; output measures in tonnes vs hundreds of tonnes for less-regulated origins. Used dried (kara-ebi) on top of okonomiyaki, takoyaki, soba, and as a calcium-rich supplement ingredient. Distinct from existing seafood entries.
Statut réglementaire
| Japon | Food product; shellfish allergen labelling |
|---|---|
| Union européenne | Food import; shellfish-allergen labelling required |
| États-Unis | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| Chine | GACC food facility registration; shellfish-allergen labelling |