Rishiri Kombu (Premium Hokkaido Kelp)
利尻昆布 (Rishiri Kombu)
Pourquoi sourcer au Japon
Rishiri-Rebun waters produce kombu with mineral and glutamate balance no other origin replicates; designated Hokkaido regional brand.
Spec clé
Glutamate 1.5–3.5% dry weight; iodine 200–600 mg/100g; dashi clarity ranks among highest of all kombu varieties.
Produit fini typique
Premium dashi packets, kaiseki-restaurant supply, kombu-extract moisturising cosmetics.
At a glance
- Fournisseurs répertoriés
- 2 fournisseurs
- MOQ typique
- 10–50 kg dried kelp; 1–10 kg extract
- Délai typique
- 8–14 weeks (harvest-dependent allocation)
- Régions d'origine
- Hokkaido (Rishiri Island, Rebun Island, Wakkanai 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 Ochotensis Extract
- Nom japonais
- 利尻昆布
- Romaji
- Rishiri Kombu
À propos de cet ingrédient
Premium kombu variety from the waters around Rishiri and Rebun islands in northern Hokkaido. Distinguished by clarity and depth of dashi (less sweet than ma-kombu, more refined than hidaka). Traditionally the kombu of choice for Kyoto kaiseki cuisine and ceremonial-grade dashi. Production is allocation-constrained — annual harvest is closely controlled by local fisheries cooperatives. Used in premium dashi, soup base, and kombu extract for cosmetic moisturisation lines.
Statut réglementaire
| Japon | Food product; iodine content disclosure under Japan food labelling rules |
|---|---|
| Union européenne | Food import; iodine cap monitoring (EU recommends max 600 µg/day intake) |
| États-Unis | GRAS for food; FDA Prior Notice required |
| Chine | GACC food facility registration; verify import allowance |
Fournisseurs japonais
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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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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