为何选择日本供应
Sea of Japan coast wild-harvest produces iwagaki distinct from cultivated magaki in size and seasonality; specialty summer fine-dining ingredient.
核心规格
Shell 10-15 cm; protein 8-10%; zinc 5-15 mg/100g; glutamate-rich umami profile.
典型成品
Fine-dining summer sashimi, hospitality export, gift-economy retail.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–100 kg live; 5–25 kg shucked frozen
- 常规交货周期
- 4–8 weeks (in season)
- 原产地
- Yamagata, Akita, Niigata, Hyogo (Sea of Japan coast)
- 分类
- 食品原料
- 采收季节
- June – August (summer wild-harvest)
- 日本监管状态
- Food product; phytosanitary for live; shellfish-allergen
- 日文名称
- 岩牡蠣
- 罗马字
- 岩牡蠣
关于本原料
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.
监管状态
| 日本 | Food product; phytosanitary for live; shellfish-allergen |
|---|---|
| 欧盟 | Food import; shellfish-allergen labelling |
| 美国 | GRAS; FDA Prior Notice; shellfish-allergen labelling |
| 中国 | GACC; live-shellfish inspection |