Matéria-primaIngredientes alimentares

Akagai (Japanese Ark Shell)

赤貝 (赤貝)

Consultar sobre Akagai (Japanese Ark Shell)

Por que sourcing do Japão

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

Spec principal

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

Produto final típico

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

At a glance

Fornecedores listados
2 fornecedores
MOQ típico
5–25 kg live / fresh; 1–10 kg cleaned shucked
Prazo típico
4–8 weeks
Regiões de origem
Miyagi (Sendai Bay), Aomori, Akita
Categoria
Ingredientes alimentares
Época de colheita
October – April
Status regulatório no Japão
Food product; phytosanitary for live; shellfish-allergen labelling
Nome japonês
赤貝
Romaji
赤貝

Sobre este ingrediente

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 regulatório

JapãoFood product; phytosanitary for live; shellfish-allergen labelling
União EuropeiaFood import; shellfish-allergen labelling
Estados UnidosGRAS; FDA Prior Notice; shellfish-allergen labelling
ChinaGACC; live-shellfish inspection

Fornecedores japoneses

← Voltar para ingredientesView in English
Consultar sobre Akagai (Japanese Ark Shell)