Japan Ingredient Sourcing
Raw material / 原材料Marine functional ingredients

Tororo Kombu (Aged Shaved Kombu)

とろろ昆布 (とろろ昆布)

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Why source from Japan

Toyama's vinegar-aged tororo-kombu craft produces shaved-kombu that no other origin replicates; 200+ year heritage.

Key spec

Glutamate elevated by aging; iodine 100-300 mg/100g; thin-shave melts instantly in hot water.

Typical end-product

Instant-dashi soup, onigiri filling export, hospitality umami garnish.

At a glance

Suppliers listed
1 supplier
Typical MOQ
1–10 kg packed; 5–25 kg bulk industrial
Typical lead time
8–12 weeks (aging dependent)
Regions of origin
Toyama (~80%), Fukui
Category
Marine functional ingredients
Harvest season
Aging cycles year-round; shaving on demand
Japan regulatory status
Food product; iodine disclosure
Japanese name
とろろ昆布
Romaji
とろろ昆布

About this ingredient

Vinegar-aged, paper-thin shaved kombu — a Toyama / Fukui specialty. Made by stacking aged whole kombu, pressing through vinegar fermentation, then shaving with razor-thin precision. The shaved-kombu format dissolves rapidly in hot water (a quick instant dashi) and adds umami to onigiri / soup / udon. Toyama produces ~80% of Japan's tororo kombu; Yamatoya and Kobashi-Showado are reference producers. Distinct from existing kombu entries (raw kelp varieties).

Regulatory status

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

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Japanese suppliers

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Last updated: 2026-05-05

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