Japan Ingredient Sourcing
Raw material / 原材料Food ingredients

Bonito Extract (Katsuobushi)

鰹節エキス (Katsuobushi ekisu)

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Why source from Japan

Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock.

Key spec

MOQ from 20–100 kg.

Typical end-product

Ramen and noodle soup base concentrates — Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.

At a glance

Suppliers listed
4 suppliers
Typical MOQ
20–100 kg
Typical lead time
4–8 weeks
Regions of origin
Yaizu (Shizuoka), Makurazaki (Kagoshima), Kisshū (Wakayama)
Category
Food ingredients
Harvest season
Year-round (from frozen/dried bonito)
Japan regulatory status
Food Sanitation Act
Japanese name
鰹節エキス
Romaji
Katsuobushi ekisu

About this ingredient

Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock. The extract form is a concentrated liquid or powder standardized for umami components (inosinate, histidine, amino acids). Export applications include ramen bases, stock concentrates, and umami seasoning bases.

Regulatory status

JapanFood Sanitation Act
EUNovel food not required; fishery-product import controls
United StatesFSMA + FDA seafood HACCP
ChinaVerify import rules

FAQ for OEM buyers

Q. What is the typical MOQ and lead time for bonito (katsuobushi) extract?

Industry-typical MOQ for spray-dried or liquid katsuobushi extract is in the 20–100 kg range per delivery, with lead times of 4–8 weeks for standard SKUs. Custom umami profiles (specified IMP / nitrogen / salt) or allergen-segregated lots add 2–4 weeks. Confirm exact figures with each manufacturer.

Sources · Last reviewed: 2026-04-26

Industry-knowledge claim — not yet pinned to a single primary source

Q. Where in Japan is katsuobushi extract produced for export?

Three regions account for most production: Yaizu (Shizuoka) — the largest skipjack landing port in Japan and the center for industrial katsuobushi extract; Makurazaki (Kagoshima) — the historical home of arabushi / honkarebushi premium grades; and the Kishū area (Wakayama). Yaizu and Makurazaki together cover the great majority of national production.

Sources · Last reviewed: 2026-04-26

Q. What documentation should we request for an EU or US import of katsuobushi extract?

Standard documents to request from the manufacturer: (1) Certificate of Analysis (COA) per lot covering moisture, salt, total nitrogen, IMP, microbiological limits, and heavy metals; (2) allergen statement (fish — major allergen in EU, US, Japan); (3) for EU: health certificate per Regulation (EU) 2019/628 and confirmation of EU-listed approved establishment, plus PAH test data per Regulation (EU) 2023/915; (4) for US: FDA seafood HACCP plan summary and prior notice; (5) MSDS, kosher / halal certificates if needed; (6) specification sheet and shelf-life data.

Sources · Last reviewed: 2026-04-26

Q. Do Japanese katsuobushi extract suppliers typically support English-language contracting?

The major Yaizu and Makurazaki extract houses (e.g., specialist seasoning manufacturers and trading-house affiliates) regularly export to Asia, North America, and Europe and can issue English specifications, COAs, and labels. Smaller traditional katsuobushi-makers usually require an export trading partner. Lead time and MOQ negotiation are normally easier when routed through an established trading house.

Sources · Last reviewed: 2026-04-26

Industry-knowledge claim — not yet pinned to a single primary source

Use cases

  • Ramen and noodle soup base concentrates

    Positioning
    Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.
    Typical usage level
    Liquid extract: 1–5% in finished broth; spray-dried powder: 0.3–1.5% in dry seasoning sachets.
    Formulation notes
    Pair with kombu glutamate (or MSG) to exploit IMP–glutamate synergy; salt and sugar carry the umami forward in chilled-storage broth bases.

    Sources

  • Japanese-style sauces and tare (teriyaki, tsuyu, ponzu)

    Positioning
    Premium 'authentic Japanese' positioning where katsuobushi is highlighted on the front label.
    Typical usage level
    0.5–3% as liquid extract in sauce formulations.
    Formulation notes
    Heat-stable to typical sauce pasteurization (85–95 °C); flavor degrades with prolonged retort, so prefer post-thermal addition for retort lines.

    Sources

  • Imidazole dipeptide supplements (anserine / carnosine)

    Positioning
    FFC-notified positioning around cognitive function and physical fatigue support, sold as soft gels, tablets, or single-serve drinks.
    Formulation notes
    Purified imidazole-dipeptide preparations are typically dosed at 200–500 mg of combined anserine + carnosine per daily serving in registered FFC products; verify the exact level claimed in the relevant Consumer Affairs Agency notification.

    Sources

  • Savory snack seasoning powders

    Positioning
    Japanese-style 'umami-rich' coating for rice crackers (senbei), potato chips, and roasted nuts.
    Typical usage level
    5–15% of the seasoning blend (which itself is dosed at 3–8% on the snack base).
    Formulation notes
    Spray-dried form with maltodextrin or starch carrier flows well through standard seasoning tumblers.

    Sources

    Industry-knowledge claim — not yet pinned to a single primary source

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Last updated: 2026-04-24

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