Bahan bakuBahan makanan
Buri (Japanese Amberjack / Yellowtail)
鰤 / ブリ (鰤 / ブリ)
Mengapa memilih Jepang
Japanese aquaculture industry has perfected buri production over 50+ years; Toyama Bay Himi Kan-buri is the world-recognised premium wild grade.
Spesifikasi utama
Lipid 20-30% (winter peak); DHA / EPA elevated in Kan-buri; protein 18-22%.
Produk akhir tipikal
Premium sashimi / sushi export, ready-cut yakitori-buri retail, fine-dining hospitality.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–100 kg fresh-frozen; 5–25 kg sashimi-grade
- Waktu tunggu tipikal
- 4–8 weeks
- Daerah asal
- Kagoshima (largest aquaculture), Ehime, Oita, Toyama (Himi 'Kan-buri')
- Kategori
- Bahan makanan
- Musim panen
- Year-round aquaculture; wild peak November – January (Kan-buri)
- Status regulasi Jepang
- Food product; aquaculture-grade quality assurance; phytosanitary
- Nama Jepang
- 鰤 / ブリ
- Romaji
- 鰤 / ブリ
Tentang bahan ini
Japanese amberjack (Seriola quinqueradiata), Japan's most-cultivated finfish by aquaculture volume. Kagoshima, Ehime, and Oita dominate aquaculture; Kanazawa and Toyama Bay provide notable wild harvest of premium 'Kan-buri' (winter buri). Sequential naming as buri grows: wakashi → inada → warasa → buri reflects a uniquely Japanese cultural relationship with the species. Distinct from existing seafood entries.
Status regulasi
| Jepang | Food product; aquaculture-grade quality assurance; phytosanitary |
|---|---|
| Uni Eropa | Food import; fish-allergen labelling |
| Amerika Serikat | GRAS; FDA Prior Notice; fish-allergen labelling |
| Tiongkok | GACC; phytosanitary |