Why source from Japan
Makurazaki and Yaizu's smoked-only arabushi production at scale; foundational dashi ingredient of everyday Japanese cooking and Japanese-restaurant export.
Key spec
Inosinic acid 600-1,000 mg/100g; protein 75-85% dry; smoked-only profile distinct from mold-aged honkarebushi.
Typical end-product
Everyday dashi packs, retail shaved flakes, Japanese-restaurant supply.
At a glance
- Suppliers listed
- 3 suppliers
- Typical MOQ
- 10–100 kg dried; 5–25 kg shaved flakes
- Typical lead time
- 4–8 weeks
- Regions of origin
- Kagoshima (Makurazaki, ~40%), Shizuoka (Yaizu, ~30%), Kochi (Tosa)
- Category
- Food ingredients
- Harvest season
- Skipjack tuna May – November (peak); processing year-round
- Japan regulatory status
- Food product; mercury labelling for high-volume use
- Japanese name
- 荒節
- Romaji
- 荒節
About this ingredient
The first-stage smoked-only katsuobushi — distinct from the fully-aged 'honkarebushi' (existing katsuobushi entry covers the broader category, but arabushi specifically is the un-mold-aged stage). Used widely in everyday Japanese cooking, retail dashi packs, and as the dashi-base of mid-tier Japanese restaurants. Production is concentrated in Makurazaki (Kagoshima), Yaizu (Shizuoka), and Tosa (Kochi). Distinct from honkarebushi premium dashi and existing katsuobushi entries.
Regulatory status
| Japan | Food product; mercury labelling for high-volume use |
|---|---|
| EU | Food import; allergen labelling for fish |
| United States | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC; fish-product import |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Arabushi (Young Katsuobushi) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 2 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 2 categories
Fucoidan
フコイダン
INCI Fucoidan (from various brown seaweeds); MOQ from 1–10 kg.
Plant-based· shares 2 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Yamaki Co., Ltd.
ヤマキ株式会社
Iyo, EhimeEst. 1917English supportExport experienceFSSC 22000Halal (selected lines)Industrial-scale arabushi production
Makurazaki Katsuobushi Association
枕崎水産加工業協同組合
Makurazaki, KagoshimaEnglish supportExport experienceCommunity Collective TrademarkEU export certificationMakurazaki traditional arabushi
Yaizu Suisankagaku Industry Co., Ltd. (YSK)
焼津水産化学工業株式会社
Yaizu, ShizuokaEnglish supportExport experienceYaizu arabushi supply
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Last updated: 2026-05-05