Rausu Kombu (Premium Eastern Hokkaido Kelp)
羅臼昆布 (Rausu Kombu)
Por qué hacer sourcing en Japón
The Shiretoko-Rausu coast is a UNESCO World Natural Heritage region; cold Okhotsk currents produce slow-growing premium kombu no other origin matches.
Spec clave
Glutamate 2.5–4.0% dry weight (highest among Japanese kombu); iodine 250–600 mg/100g; lipid carry-over yields characteristic richness.
Producto final típico
Premium kaiseki dashi, top-tier kombu candy / kelp tea, fine-dining hospitality export.
At a glance
- Proveedores listados
- 2 proveedores
- MOQ típico
- 10–50 kg dried kelp; 1–10 kg extract
- Plazo típico
- 10–16 weeks (allocation-constrained)
- Regiones de origen
- Hokkaido (Shiretoko-Rausu 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 Diabolica Extract
- Nombre japonés
- 羅臼昆布
- Romaji
- Rausu Kombu
Sobre este ingrediente
Premium kombu variety from the Shiretoko-Rausu coast in eastern Hokkaido. Distinguished by an exceptionally rich, slightly fattier dashi character — sometimes called the 'king of kombu' in Kansai dashi circles. The cold Sea of Okhotsk waters around Rausu and the steep underwater shelf produce slow-growing kombu with thick, deeply flavoured fronds. Allocation-controlled supply through the Rausu Fisheries Cooperative; commands the highest per-kg pricing of any Japanese kombu variety. Distinct from the existing rishiri-kombu and ma-kombu entries in profile and price.
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; 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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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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