Bahan bakuBahan makanan

Shirasu (Juvenile Sardine)

しらす (しらす)

Mengapa memilih Jepang

Domestic Japanese semi-dried and fully-dried shirasu processing produces export-grade calcium-fortified retail products at scale.

Spesifikasi utama

Calcium 1,800-2,400 mg/100g dry; protein 60-70%; vitamin D 4-12 µg/100g; DHA / EPA preserved.

Produk akhir tipikal

Fresh / semi-dried retail, calcium-fortified supplement, donburi / pasta retail toppers.

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
10–100 kg fresh-frozen; 5–25 kg semi-dried; 1–10 kg fully-dried
Waktu tunggu tipikal
4–8 weeks
Daerah asal
Shizuoka, Kanagawa, Wakayama, Hyogo, Kochi
Kategori
Bahan makanan
Musim panen
March – November (peak May – September)
Status regulasi Jepang
Food product; mercury / methylmercury monitoring
Nama Jepang
しらす
Romaji
しらす

Tentang bahan ini

Juvenile sardine and anchovy fry (typically <30mm), boiled and either eaten fresh, semi-dried (kama-age, chirimen), or fully-dried (chirimen-jako). Shizuoka, Kanagawa, Wakayama, Hyogo, and Kochi are the principal commercial harvest regions. Calcium-rich (~2,000 mg/100g dry) and increasingly used as a calcium-fortification ingredient in functional foods. Distinct from existing niboshi entry (which is a smaller-volume, larger-fish anchovy).

Status regulasi

JepangFood product; mercury / methylmercury monitoring
Uni EropaFood import; fish-allergen labelling
Amerika SerikatGRAS; FDA Prior Notice; fish-allergen labelling
TiongkokGACC food facility registration

Pemasok Jepang

Tanya tentang Shirasu (Juvenile Sardine)