Ma-Kombu (True Kelp)
真昆布 (Ma-kombu)
Pourquoi sourcer au Japon
Hakodate Bay is the recognised heart of ma-kombu production; specific harvest grounds (Shirokuchi-hama) carry sub-brand premiums in Kansai dashi-supply.
Spec clé
Glutamate 1.5–3.0% dry weight; mannitol 5–15%; iodine 200–500 mg/100g; sweet-character dashi distinct from rishiri.
Produit fini typique
Kansai-style dashi packs, kelp candy / kelp tea, kombu extract for cosmetic moisturisers.
At a glance
- Fournisseurs répertoriés
- 3 fournisseurs
- MOQ typique
- 10–50 kg dried kelp; 1–10 kg extract
- Délai typique
- 8–14 weeks
- Régions d'origine
- Hokkaido (Kameda Peninsula, Minamikayabe, Hakodate), Aomori (northern coast)
- Catégorie
- Fonctionnels marins
- Saison de récolte
- July – September; drying through October
- Statut réglementaire au Japon
- Food product; iodine-content disclosure under Japan food labelling rules
- Nom INCI
- Saccharina Japonica Extract
- Nom japonais
- 真昆布
- Romaji
- Ma-kombu
À propos de cet ingrédient
The 'true' kelp variety harvested in southern Hokkaido (Kameda Peninsula, Hakodate, Minamikayabe) and northern Aomori. Distinguished from rishiri by its sweeter dashi character and broader, thicker fronds. Ma-kombu is the heritage choice for Kansai-style refined dashi and most kombu-based confectionery (kelp candy, kelp tea). Allocation-controlled supply through Hakodate Fisheries Cooperative; specialty single-source ma-kombu commands premium pricing in Tokyo and Kyoto kaiseki kitchens. Distinct from the existing rishiri-kombu entry in profile and use case.
Statut réglementaire
| Japon | Food product; iodine-content disclosure under Japan food labelling rules |
|---|---|
| Union européenne | Food import; iodine cap monitoring (EU recommends ≤600 µg/day) |
| États-Unis | GRAS for food; FDA Prior Notice required |
| Chine | GACC food facility registration; verify import allowance |
Fournisseurs japonais
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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Yamaki Co., Ltd.
ヤマキ株式会社
Founded 1917 in Ehime, Yamaki is one of Japan's defining katsuobushi (dried bonito) and dashi producers. Operates the Iyo plant in the heart of Seto Inland Sea fisheries territory, supplying retail dashi packs, soy-sauce-based mentsuyu, and ingredient-grade katsuobushi to overseas Japanese-restaurant supply chains and premium retail. Increasing focus on dashi-extract export for the international umami-cooking trend.
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