Iwagaki (Japanese Rock Oyster)
岩牡蠣 (岩牡蠣)
Mengapa memilih Jepang
Sea of Japan coast wild-harvest produces iwagaki distinct from cultivated magaki in size and seasonality; specialty summer fine-dining ingredient.
Spesifikasi utama
Shell 10-15 cm; protein 8-10%; zinc 5-15 mg/100g; glutamate-rich umami profile.
Produk akhir tipikal
Fine-dining summer sashimi, hospitality export, gift-economy retail.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 10–100 kg live; 5–25 kg shucked frozen
- Waktu tunggu tipikal
- 4–8 weeks (in season)
- Daerah asal
- Yamagata, Akita, Niigata, Hyogo (Sea of Japan coast)
- Kategori
- Bahan makanan
- Musim panen
- June – August (summer wild-harvest)
- Status regulasi Jepang
- Food product; phytosanitary for live; shellfish-allergen
- Nama Jepang
- 岩牡蠣
- Romaji
- 岩牡蠣
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; phytosanitary for live; shellfish-allergen |
|---|---|
| Uni Eropa | Food import; shellfish-allergen labelling |
| Amerika Serikat | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| Tiongkok | GACC; live-shellfish inspection |