Matière premièreIngrédients alimentaires

Arabushi (Young Katsuobushi)

荒節 (荒節)

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Pourquoi sourcer au Japon

Makurazaki and Yaizu's smoked-only arabushi production at scale; foundational dashi ingredient of everyday Japanese cooking and Japanese-restaurant export.

Spec clé

Inosinic acid 600-1,000 mg/100g; protein 75-85% dry; smoked-only profile distinct from mold-aged honkarebushi.

Produit fini typique

Everyday dashi packs, retail shaved flakes, Japanese-restaurant supply.

At a glance

Fournisseurs répertoriés
3 fournisseurs
MOQ typique
10–100 kg dried; 5–25 kg shaved flakes
Délai typique
4–8 weeks
Régions d'origine
Kagoshima (Makurazaki, ~40%), Shizuoka (Yaizu, ~30%), Kochi (Tosa)
Catégorie
Ingrédients alimentaires
Saison de récolte
Skipjack tuna May – November (peak); processing year-round
Statut réglementaire au Japon
Food product; mercury labelling for high-volume use
Nom japonais
荒節
Romaji
荒節

À propos de cet ingrédient

The first-stage smoked-only katsuobushi — distinct from the fully-aged 'honkarebushi' (existing katsuobushi entry covers the broader category, but arabushi specifically is the un-mold-aged stage). Used widely in everyday Japanese cooking, retail dashi packs, and as the dashi-base of mid-tier Japanese restaurants. Production is concentrated in Makurazaki (Kagoshima), Yaizu (Shizuoka), and Tosa (Kochi). Distinct from honkarebushi premium dashi and existing katsuobushi entries.

Statut réglementaire

JaponFood product; mercury labelling for high-volume use
Union européenneFood import; allergen labelling for fish
États-UnisGRAS; FDA Prior Notice; fish-allergen labelling
ChineGACC; fish-product import

Fournisseurs japonais

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