Raw material / 原材料Marine functional ingredients

Hidaka Kombu (Mitsuishi Kombu)

日高昆布 / 三石昆布 (Hidaka Kombu / Mitsuishi Kombu)

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Why source from Japan

Hidaka coast supplies more kombu by volume than any other Japanese origin; familiar to Japanese consumers and the export-restaurant supply chain.

Key spec

Glutamate 1.0–2.0% dry weight; softer texture cooks tender; iodine 150–400 mg/100g.

Typical end-product

Everyday dashi, kombu-stewed dishes (tsukudani), Japanese-restaurant supply export.

At a glance

Suppliers listed
3 suppliers
Typical MOQ
10–100 kg dried; 5–25 kg processed cuts
Typical lead time
6–10 weeks
Regions of origin
Hokkaido (Hidaka coast — Mitsuishi, Erimo)
Category
Marine functional ingredients
Harvest season
July – September; drying through October
Japan regulatory status
Food product; iodine disclosure under Japan rules
INCI name
Saccharina Angustata Extract
Japanese name
日高昆布 / 三石昆布
Romaji
Hidaka Kombu / Mitsuishi Kombu

About this ingredient

The mid-tier kombu of choice for everyday Japanese cooking and the most common kombu in Japanese supermarkets. Produced along the Hidaka coast (south-central Hokkaido), Hidaka kombu cooks softer than rishiri or ma-kombu, making it ideal for both dashi and direct consumption (kombu-stewed tofu, kombu salad). Mitsuishi (formerly within the Hidaka district) is the historic harvest centre. Commercial volume is significantly larger than rishiri/rausu/ma-kombu, with substantial export volume to overseas Japanese-restaurant supply.

Regulatory status

JapanFood product; iodine disclosure under Japan rules
EUFood import; iodine cap monitoring
United StatesGRAS; FDA Prior Notice required
ChinaGACC food facility registration

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Last updated: 2026-05-05

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