Tororo Kombu (Aged Shaved Kombu)
とろろ昆布 (とろろ昆布)
Pourquoi sourcer au Japon
Toyama's vinegar-aged tororo-kombu craft produces shaved-kombu that no other origin replicates; 200+ year heritage.
Spec clé
Glutamate elevated by aging; iodine 100-300 mg/100g; thin-shave melts instantly in hot water.
Produit fini typique
Instant-dashi soup, onigiri filling export, hospitality umami garnish.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 1–10 kg packed; 5–25 kg bulk industrial
- Délai typique
- 8–12 weeks (aging dependent)
- Régions d'origine
- Toyama (~80%), Fukui
- Catégorie
- Fonctionnels marins
- Saison de récolte
- Aging cycles year-round; shaving on demand
- Statut réglementaire au Japon
- Food product; iodine disclosure
- Nom japonais
- とろろ昆布
- Romaji
- とろろ昆布
À propos de cet ingrédient
Vinegar-aged, paper-thin shaved kombu — a Toyama / Fukui specialty. Made by stacking aged whole kombu, pressing through vinegar fermentation, then shaving with razor-thin precision. The shaved-kombu format dissolves rapidly in hot water (a quick instant dashi) and adds umami to onigiri / soup / udon. Toyama produces ~80% of Japan's tororo kombu; Yamatoya and Kobashi-Showado are reference producers. Distinct from existing kombu entries (raw kelp varieties).
Statut réglementaire
| Japon | Food product; iodine disclosure |
|---|---|
| Union européenne | Food import; iodine cap monitoring |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |