Bahan bakuBahan makanan

Akagai (Japanese Ark Shell)

赤貝 (赤貝)

Mengapa memilih Jepang

Sendai Bay produces premium akagai with deep red haemoglobin colour; sashimi grading developed in Sendai-region fish markets.

Spesifikasi utama

Iron 5-10 mg/100g (3-6× typical clams); protein 13-15%; characteristic red haemoglobin meat.

Produk akhir tipikal

Premium sushi sashimi export, fine-dining ready-meal, iron-rich functional retail.

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
5–25 kg live / fresh; 1–10 kg cleaned shucked
Waktu tunggu tipikal
4–8 weeks
Daerah asal
Miyagi (Sendai Bay), Aomori, Akita
Kategori
Bahan makanan
Musim panen
October – April
Status regulasi Jepang
Food product; phytosanitary for live; shellfish-allergen labelling
Nama Jepang
赤貝
Romaji
赤貝

Tentang bahan ini

Red-meat clam (Scapharca broughtonii) — characteristic deep red colour from haemoglobin (uncommon in molluscs). Sendai Bay (Miyagi), Aomori, and Akita are the principal commercial harvest regions. Used as a sushi / sashimi premium classic; the muscular adductor portion is graded by colour and texture. Distinct from existing seafood entries (scallop, abalone, crab, prawn, octopus / squid). Iron-rich profile drives functional positioning beyond cuisine.

Status regulasi

JepangFood product; phytosanitary for live; shellfish-allergen labelling
Uni EropaFood import; shellfish-allergen labelling
Amerika SerikatGRAS; FDA Prior Notice; shellfish-allergen labelling
TiongkokGACC; live-shellfish inspection

Pemasok Jepang

Tanya tentang Akagai (Japanese Ark Shell)