Ma-Kombu (True Kelp)
真昆布 (Ma-kombu)
Por qué hacer sourcing en Japón
Hakodate Bay is the recognised heart of ma-kombu production; specific harvest grounds (Shirokuchi-hama) carry sub-brand premiums in Kansai dashi-supply.
Spec clave
Glutamate 1.5–3.0% dry weight; mannitol 5–15%; iodine 200–500 mg/100g; sweet-character dashi distinct from rishiri.
Producto final típico
Kansai-style dashi packs, kelp candy / kelp tea, kombu extract for cosmetic moisturisers.
At a glance
- Proveedores listados
- 3 proveedores
- MOQ típico
- 10–50 kg dried kelp; 1–10 kg extract
- Plazo típico
- 8–14 weeks
- Regiones de origen
- Hokkaido (Kameda Peninsula, Minamikayabe, Hakodate), Aomori (northern coast)
- Categoría
- Funcionales marinos
- Temporada de cosecha
- July – September; drying through October
- Estado regulatorio en Japón
- Food product; iodine-content disclosure under Japan food labelling rules
- Nombre INCI
- Saccharina Japonica Extract
- Nombre japonés
- 真昆布
- Romaji
- Ma-kombu
Sobre este ingrediente
The 'true' kelp variety harvested in southern Hokkaido (Kameda Peninsula, Hakodate, Minamikayabe) and northern Aomori. Distinguished from rishiri by its sweeter dashi character and broader, thicker fronds. Ma-kombu is the heritage choice for Kansai-style refined dashi and most kombu-based confectionery (kelp candy, kelp tea). Allocation-controlled supply through Hakodate Fisheries Cooperative; specialty single-source ma-kombu commands premium pricing in Tokyo and Kyoto kaiseki kitchens. Distinct from the existing rishiri-kombu entry in profile and use case.
Estado regulatorio
| Japón | Food product; iodine-content disclosure under Japan food labelling rules |
|---|---|
| Unión Europea | Food import; iodine cap monitoring (EU recommends ≤600 µg/day) |
| Estados Unidos | GRAS for food; FDA Prior Notice required |
| China | GACC food facility registration; verify import allowance |
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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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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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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