Hidaka Kombu (Mitsuishi Kombu)
日高昆布 / 三石昆布 (Hidaka Kombu / Mitsuishi Kombu)
Por qué hacer sourcing en Japón
Hidaka coast supplies more kombu by volume than any other Japanese origin; familiar to Japanese consumers and the export-restaurant supply chain.
Spec clave
Glutamate 1.0–2.0% dry weight; softer texture cooks tender; iodine 150–400 mg/100g.
Producto final típico
Everyday dashi, kombu-stewed dishes (tsukudani), Japanese-restaurant supply export.
At a glance
- Proveedores listados
- 3 proveedores
- MOQ típico
- 10–100 kg dried; 5–25 kg processed cuts
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Hokkaido (Hidaka coast — Mitsuishi, Erimo)
- Categoría
- Funcionales marinos
- Temporada de cosecha
- July – September; drying through October
- Estado regulatorio en Japón
- Food product; iodine disclosure under Japan rules
- Nombre INCI
- Saccharina Angustata Extract
- Nombre japonés
- 日高昆布 / 三石昆布
- Romaji
- Hidaka Kombu / Mitsuishi Kombu
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; iodine disclosure under Japan rules |
|---|---|
| Unión Europea | Food import; iodine cap monitoring |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration |
Proveedores japoneses
Riken Vitamin Co., Ltd.
理研ビタミン株式会社
Listed Japanese ingredient and seasoning company with a 75+ year history in seaweed extracts, kombu-derived dashi, fat-soluble vitamins, and emulsifiers. Operates as a primary B2B supplier for Japanese food manufacturers and increasingly serves overseas premium-dashi and functional-food customers. Multiple production sites across Japan plus subsidiaries in the US and Europe.
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Yamaki Co., Ltd.
ヤマキ株式会社
Founded 1917 in Ehime, Yamaki is one of Japan's defining katsuobushi (dried bonito) and dashi producers. Operates the Iyo plant in the heart of Seto Inland Sea fisheries territory, supplying retail dashi packs, soy-sauce-based mentsuyu, and ingredient-grade katsuobushi to overseas Japanese-restaurant supply chains and premium retail. Increasing focus on dashi-extract export for the international umami-cooking trend.
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Kubara Honke / Kayanoya
久原本家 / 茅乃舎
Family-owned Fukuoka producer founded 1893, expanded through the Kayanoya brand from 2005. Produces premium dashi packs, mentsuyu, soy-sauce blends, and Japanese broth bases sold through directly-operated retail in Japan, New York, and Paris. Focus on additive-free, MSG-free formulations using Japan-origin katsuobushi, kombu, and shiitake. Increasingly active in B2B premium dashi supply for export-focused Japanese restaurants and natural-food retail.
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