Matéria-primaIngredientes alimentares

Shirasu (Juvenile Sardine)

しらす (しらす)

Por que sourcing do Japão

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

Spec principal

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

Produto final típico

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

At a glance

Fornecedores listados
2 fornecedores
MOQ típico
10–100 kg fresh-frozen; 5–25 kg semi-dried; 1–10 kg fully-dried
Prazo típico
4–8 weeks
Regiões de origem
Shizuoka, Kanagawa, Wakayama, Hyogo, Kochi
Categoria
Ingredientes alimentares
Época de colheita
March – November (peak May – September)
Status regulatório no Japão
Food product; mercury / methylmercury monitoring
Nome japonês
しらす
Romaji
しらす

Sobre este ingrediente

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 regulatório

JapãoFood product; mercury / methylmercury monitoring
União EuropeiaFood import; fish-allergen labelling
Estados UnidosGRAS; FDA Prior Notice; fish-allergen labelling
ChinaGACC food facility registration

Fornecedores japoneses

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