Yaizu Suisankagaku Industry Co., Ltd. (YSK)

Sulfated polysaccharide from Okinawa mozuku (Cladosiphon okamuranus). Highest fucoidan content among commercial seaweeds (up to 85-90% purity).

Fucoidan is a sulfated polysaccharide extracted from brown seaweeds, most commonly mozuku (Cladosiphon okamuranus) from Okinawa and kombu (Saccharina japonica) from Hokkaidō. Studied for moisturizing, immune-modulating, and antioxidant positioning. Sold as both a cosmetic ingredient and a functional food supplement.

A brown seaweed (Sargassum horneri) historically considered nuisance bycatch but now positioned as a premium functional food on the back of fucoxanthin content. Akita, Yamagata and Niigata are the primary commercial production regions. The texture changes dramatically when chopped — releasing soluble dietary fibre that gives akamoku its signature thick, slippery mouthfeel. Used in soups, salads, and increasingly in fucoxanthin-extract supplements for metabolic-health positioning.

Dried, smoked, and aged mackerel (chub or blue mackerel) used as a dashi base in Kanto-style cuisines. Distinct from katsuobushi in fattier, richer profile, and traditionally blended with katsuobushi for noodle-broth (especially Edo-style soba). Production concentrated in Shizuoka (Yaizu, Makinohara) and Wakayama. The umami / inosinic-acid yield is comparable to katsuobushi but the lipid balance produces a more rounded broth that complements heavier soy-sauce sauces. Increasingly featured in export-grade premium dashi packs.

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.

Polysaccharide derived from crustacean shells (snow-crab, kuruma-prawn, lobster) — Japan's marine-fishery upcycling chain produces some of the world's highest-purity chitosan. Yaizu Suisan Kagaku (Shizuoka) and Koyo Chemical produce industrial-scale chitin / chitosan for supplement, cosmetic, biomedical, and water-treatment applications. Functional positioning targets cholesterol-moderation (FFC notifications exist) and wound-healing applications. Distinct from existing seafood entries.