Materia primaIngredientes alimentarios

Saba-Bushi (Dried Mackerel Flakes)

鯖節 (Saba-bushi)

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Por qué hacer sourcing en Japón

Shizuoka Yaizu's fish-processing tradition is the recognised hub of Japan's saba-bushi industry; export-grade producers maintain centuries of curing knowledge.

Spec clave

Inosinic acid 600–900 mg/100g; protein 65-75% dry weight; lipid balance gives rounder, fattier mouthfeel than katsuobushi.

Producto final típico

Edo-style soba broth dashi, premium mentsuyu, cosmopolitan dashi-pack export.

At a glance

Proveedores listados
3 proveedores
MOQ típico
10–50 kg dried; 5–25 kg shaved flakes; 1–10 kg powder
Plazo típico
6–10 weeks
Regiones de origen
Shizuoka (Yaizu, Makinohara), Wakayama, Mie
Categoría
Ingredientes alimentarios
Temporada de cosecha
Year-round; mackerel-fishing peak May – November
Estado regulatorio en Japón
Food product; mercury / methylmercury disclosure for high-volume use
Nombre japonés
鯖節
Romaji
Saba-bushi

Sobre este ingrediente

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.

Estado regulatorio

JapónFood product; mercury / methylmercury disclosure for high-volume use
Unión EuropeaFood import; allergen labelling for fish required (EU 14 major allergens)
Estados UnidosGRAS; FDA Prior Notice; fish-allergen labelling per FALCPA
ChinaImported fishery product; GACC registration; AQSIQ inspection

Proveedores japoneses

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