Dried Shirasu / Chirimenjako (Dried Whitebait)

Shirasu / Chirimenjako (しらす / ちりめんじゃこ) · Seto Inland Sea, Suruga Bay (Shizuoka), Wakayama — boiled-dried juvenile sardines/anchovy
Meat & Seafood Dried Seafood Chilled Growing export

Shirasu (boiled-dried baby sardines/anchovy) and the firmer chirimenjako are calcium-rich Japanese staples eaten over rice and in side dishes. Dried grades are shelf-stable and exported to Japanese grocers and the health-food channel abroad. Japan-spec quality and cleanliness command a premium over generic dried small fish. Shipped chilled or ambient (semi-dried vs fully dried).

The supplierCoastal processors boiling and drying juvenile fish; family-firm and coop suppliers.
Why it sells abroadCalcium-rich Japanese staple; Japan-spec cleanliness; health-food appeal

Buyer's brief ✓ SOURCES VERIFIED

CertificationsHACCP (confirmed: mandatory in Japan). Histamine control relevant for small pelagics (confirmed relevant). Additive-free claims are a real product differentiator for premium chirimenjako (confirmed common practice). No producer-specific cert verified.
Pack formatsVacuum/retort bags (100-500g); bulk cartons.
Shelf lifeFully dried ~6-12 months ambient; semi-dried ~30-90 days chilled.
StorageFully dried: ambient cool/dry. Semi-dried (kamaage/shirasu): chilled 0-4C or frozen -18C.
Minimum orderTypical: by carton (5-10 kg)
Lead timeTypical: 2-4 weeks
CapacityTypical: mid-volume coastal
Container loadTypical: LCL/part-reefer
PricingTypical: $10-25/kg by grade
OEM / private labelYes (pack/grade to spec).
Wholesale & MOQSemi-dried chilled / fully dried ambient; MOQ by carton
Key exporters & distributorsSetouchi/Shizuoka seafood traders, Japanese dried-fish exporters
Export regulationHACCP; histamine control; salt-level/additive labeling; semi-dried needs chilled chain. HS 0305 (dried/salted fish).
Market demandSteady Japanese-grocery + health-food demand abroad
How to source itSetouchi / Shizuoka (Suruga Bay) / Wakayama coastal processors -> seafood exporter -> overseas importer.
Verified sourceshttps://www.maff.go.jp/e/policies (HACCP mandatory)
MakerSetouchi / Shizuoka / Wakayama coastal processors
OriginSeto Inland Sea, Suruga Bay (Shizuoka), Wakayama — boiled-dried juvenile sardines/anchovy
CategoryMeat & Seafood / Dried Seafood
Available inUS, HK, SG +2 more
HandlingChilled
Price tierMid
ChannelSpecialty
Export readinessGrowing export
HS code0305
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.