Materia primaIngredientes alimentarios

Arabushi (Young Katsuobushi)

荒節 (荒節)

Consultar sobre Arabushi (Young Katsuobushi)

Por qué hacer sourcing en Japón

Makurazaki and Yaizu's smoked-only arabushi production at scale; foundational dashi ingredient of everyday Japanese cooking and Japanese-restaurant export.

Spec clave

Inosinic acid 600-1,000 mg/100g; protein 75-85% dry; smoked-only profile distinct from mold-aged honkarebushi.

Producto final típico

Everyday dashi packs, retail shaved flakes, Japanese-restaurant supply.

At a glance

Proveedores listados
3 proveedores
MOQ típico
10–100 kg dried; 5–25 kg shaved flakes
Plazo típico
4–8 weeks
Regiones de origen
Kagoshima (Makurazaki, ~40%), Shizuoka (Yaizu, ~30%), Kochi (Tosa)
Categoría
Ingredientes alimentarios
Temporada de cosecha
Skipjack tuna May – November (peak); processing year-round
Estado regulatorio en Japón
Food product; mercury labelling for high-volume use
Nombre japonés
荒節
Romaji
荒節

Sobre este ingrediente

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.

Estado regulatorio

JapónFood product; mercury labelling for high-volume use
Unión EuropeaFood import; allergen labelling for fish
Estados UnidosGRAS; FDA Prior Notice; fish-allergen labelling
ChinaGACC; fish-product import

Proveedores japoneses

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