Niboshi / Iriko (Dried Sardine Stock)
煮干し / いりこ (Niboshi / Iriko)
Pourquoi sourcer au Japon
Seto Inland Sea production has 100+ years of grading and curing tradition; Iyo-nada iriko is the gold standard in Japanese ramen kitchens.
Spec clé
Protein 60-70% dry weight; calcium 2,200–2,500 mg/100g; dashi extraction yield 25-35%.
Produit fini typique
Premium ramen broth bases, dashi packets, calcium-fortified functional foods.
At a glance
- Fournisseurs répertoriés
- 3 fournisseurs
- MOQ typique
- 10–50 kg dried; 5–25 kg powder
- Délai typique
- 4–8 weeks
- Régions d'origine
- Seto Inland Sea (Ehime, Yamaguchi, Hiroshima), Nagasaki, Kagoshima
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round; peak May – August
- Statut réglementaire au Japon
- Food product; mercury / methylmercury disclosure for high-volume use
- Nom japonais
- 煮干し / いりこ
- Romaji
- Niboshi / Iriko
À propos de cet ingrédient
Boiled-and-dried small sardines (typically Japanese anchovy, Engraulis japonicus) used as a dashi base distinct from kombu/katsuobushi. The Seto Inland Sea (especially Iyo-nada) is the primary production region, where 'iriko' is the local name. Niboshi-based dashi is the foundation of regional ramen broths (especially Tsukemen), miso soup in many Japanese homes, and increasingly export-grade premium dashi packets. Calcium content makes niboshi a target for functional food positioning.
Statut réglementaire
| Japon | Food product; mercury / methylmercury disclosure for high-volume use |
|---|---|
| Union européenne | Food import; allergen labelling for fish required |
| États-Unis | GRAS; FDA Prior Notice required; fish-allergen labelling required |
| Chine | Imported fishery product; GACC registration; AQSIQ inspection |
Fournisseurs japonais
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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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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Makurazaki Katsuobushi Association
枕崎水産加工業協同組合
Premier producteur japonais de katsuobushi (« ville du katsuo »). Environ 50 000 tonnes de bonite par an. Héritage de production depuis 1707 ; coopérative fondée dans les années 1940. Community Collective Trademark enregistrée.
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