为何选择日本供应
Nagara River cormorant-fishing (1,300+ year tradition) and Shimanto River clear-water harvest produce ayu uniquely tied to Japanese river systems.
核心规格
Protein 19-22%; characteristic algae-derived aroma; fat varies by river / season.
典型成品
Fine-dining salt-grilled ayu, hospitality summer cuisine, traditional-craft retail.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 kg fresh; 5–25 kg salt-cured / dried
- 常规交货周期
- 4–8 weeks
- 原产地
- Gifu (Nagara), Wakayama (Kumano), Shimane, Kochi (Shimanto)
- 分类
- 食品原料
- 采收季节
- June – October (river fishing)
- 日本监管状态
- Food product; freshwater-fish quota; cooperative-managed
- 日文名称
- 鮎 / アユ
- 罗马字
- 鮎 / アユ
关于本原料
Japanese sweetfish (Plecoglossus altivelis) — a freshwater amphidromous species harvested from clear river systems. Gifu (Nagara River), Wakayama (Kumano River), Shimane, and Kochi (Shimanto River) host the principal harvest. Iconic 'shio-yaki ayu' (salt-grilled ayu) is a summer fine-dining classic. The fish carries its own characteristic 'sweet' aroma (sugar-fern-like) from its diet of river-bottom algae. Distinct from existing ocean-fish entries.
监管状态
| 日本 | Food product; freshwater-fish quota; cooperative-managed |
|---|---|
| 欧盟 | Food import; fish-allergen labelling; phytosanitary |
| 美国 | GRAS; FDA Prior Notice; fish-allergen labelling |
| 中国 | GACC; phytosanitary |