Matière premièreIngrédients alimentaires

Bonito Extract (Katsuobushi)

鰹節エキス (Katsuobushi ekisu)

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Pourquoi sourcer au Japon

Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock.

Spec clé

MOQ from 20–100 kg.

Produit fini typique

Ramen and noodle soup base concentrates — Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.

En un coup d'œil

Fournisseurs répertoriés
4 fournisseurs
MOQ typique
20–100 kg
Délai typique
4–8 semaines
Régions d'origine
Yaizu (Shizuoka), Makurazaki (Kagoshima), Kisshū (Wakayama)
Catégorie
Ingrédients alimentaires
Saison de récolte
Toute l'année (à partir de bonite congelée/séchée)
Statut réglementaire au Japon
Food Sanitation Act
Nom japonais
鰹節エキス
Romaji
Katsuobushi ekisu

À propos de cet ingrédient

Le katsuobushi est du bonite séché, fumé et fermenté, l'un des ingrédients fondamentaux du bouillon dashi japonais. Sous forme d'extrait, il s'agit d'un liquide ou d'une poudre concentrée standardisée sur les composés umami (inosinate, histidine, acides aminés). Les applications à l'export incluent les bases pour ramen, les concentrés de bouillon et les bases d'assaisonnements umami.

Statut réglementaire

JaponFood Sanitation Act
Union européenneNovel Food non requis ; contrôles à l'importation des produits de la pêche
États-UnisFSMA + HACCP produits de la mer de la FDA
ChineVérifier les règles d'importation

FAQ pour les acheteurs OEM

Q. What is the typical MOQ and lead time for bonito (katsuobushi) extract?

Industry-typical MOQ for spray-dried or liquid katsuobushi extract is in the 20–100 kg range per delivery, with lead times of 4–8 weeks for standard SKUs. Custom umami profiles (specified IMP / nitrogen / salt) or allergen-segregated lots add 2–4 weeks. Confirm exact figures with each manufacturer.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Q. Where in Japan is katsuobushi extract produced for export?

Three regions account for most production: Yaizu (Shizuoka) — the largest skipjack landing port in Japan and the center for industrial katsuobushi extract; Makurazaki (Kagoshima) — the historical home of arabushi / honkarebushi premium grades; and the Kishū area (Wakayama). Yaizu and Makurazaki together cover the great majority of national production.

Sources · Dernière vérification: 2026-04-26

Q. What documentation should we request for an EU or US import of katsuobushi extract?

Standard documents to request from the manufacturer: (1) Certificate of Analysis (COA) per lot covering moisture, salt, total nitrogen, IMP, microbiological limits, and heavy metals; (2) allergen statement (fish — major allergen in EU, US, Japan); (3) for EU: health certificate per Regulation (EU) 2019/628 and confirmation of EU-listed approved establishment, plus PAH test data per Regulation (EU) 2023/915; (4) for US: FDA seafood HACCP plan summary and prior notice; (5) MSDS, kosher / halal certificates if needed; (6) specification sheet and shelf-life data.

Sources · Dernière vérification: 2026-04-26

Q. Do Japanese katsuobushi extract suppliers typically support English-language contracting?

The major Yaizu and Makurazaki extract houses (e.g., specialist seasoning manufacturers and trading-house affiliates) regularly export to Asia, North America, and Europe and can issue English specifications, COAs, and labels. Smaller traditional katsuobushi-makers usually require an export trading partner. Lead time and MOQ negotiation are normally easier when routed through an established trading house.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Cas d'usage

  • Ramen and noodle soup base concentrates

    Positionnement
    Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.
    Niveau d'usage typique
    Liquid extract: 1–5% in finished broth; spray-dried powder: 0.3–1.5% in dry seasoning sachets.
    Notes de formulation
    Pair with kombu glutamate (or MSG) to exploit IMP–glutamate synergy; salt and sugar carry the umami forward in chilled-storage broth bases.

    Sources

  • Japanese-style sauces and tare (teriyaki, tsuyu, ponzu)

    Positionnement
    Premium 'authentic Japanese' positioning where katsuobushi is highlighted on the front label.
    Niveau d'usage typique
    0.5–3% as liquid extract in sauce formulations.
    Notes de formulation
    Heat-stable to typical sauce pasteurization (85–95 °C); flavor degrades with prolonged retort, so prefer post-thermal addition for retort lines.

    Sources

  • Imidazole dipeptide supplements (anserine / carnosine)

    Positionnement
    FFC-notified positioning around cognitive function and physical fatigue support, sold as soft gels, tablets, or single-serve drinks.
    Notes de formulation
    Purified imidazole-dipeptide preparations are typically dosed at 200–500 mg of combined anserine + carnosine per daily serving in registered FFC products; verify the exact level claimed in the relevant Consumer Affairs Agency notification.

    Sources

  • Savory snack seasoning powders

    Positionnement
    Japanese-style 'umami-rich' coating for rice crackers (senbei), potato chips, and roasted nuts.
    Niveau d'usage typique
    5–15% of the seasoning blend (which itself is dosed at 3–8% on the snack base).
    Notes de formulation
    Spray-dried form with maltodextrin or starch carrier flows well through standard seasoning tumblers.

    Sources

    Connaissance sectorielle — non encore rattachée à une source primaire unique

Fournisseurs japonais

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