Tororo Kombu (Aged Shaved Kombu)
とろろ昆布 (とろろ昆布)
Por qué hacer sourcing en Japón
Toyama's vinegar-aged tororo-kombu craft produces shaved-kombu that no other origin replicates; 200+ year heritage.
Spec clave
Glutamate elevated by aging; iodine 100-300 mg/100g; thin-shave melts instantly in hot water.
Producto final típico
Instant-dashi soup, onigiri filling export, hospitality umami garnish.
At a glance
- Proveedores listados
- 2 proveedores
- MOQ típico
- 1–10 kg packed; 5–25 kg bulk industrial
- Plazo típico
- 8–12 weeks (aging dependent)
- Regiones de origen
- Toyama (~80%), Fukui
- Categoría
- Funcionales marinos
- Temporada de cosecha
- Aging cycles year-round; shaving on demand
- Estado regulatorio en Japón
- Food product; iodine disclosure
- Nombre japonés
- とろろ昆布
- Romaji
- とろろ昆布
Sobre este ingrediente
Vinegar-aged, paper-thin shaved kombu — a Toyama / Fukui specialty. Made by stacking aged whole kombu, pressing through vinegar fermentation, then shaving with razor-thin precision. The shaved-kombu format dissolves rapidly in hot water (a quick instant dashi) and adds umami to onigiri / soup / udon. Toyama produces ~80% of Japan's tororo kombu; Yamatoya and Kobashi-Showado are reference producers. Distinct from existing kombu entries (raw kelp varieties).
Estado regulatorio
| Japón | Food product; iodine disclosure |
|---|---|
| Unión Europea | Food import; iodine cap monitoring |
| Estados Unidos | GRAS; FDA Prior Notice |
| 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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