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Arabushi (Young Katsuobushi)

荒節 (荒節)

Tanya tentang Arabushi (Young Katsuobushi)

Mengapa memilih Jepang

Makurazaki and Yaizu's smoked-only arabushi production at scale; foundational dashi ingredient of everyday Japanese cooking and Japanese-restaurant export.

Spesifikasi utama

Inosinic acid 600-1,000 mg/100g; protein 75-85% dry; smoked-only profile distinct from mold-aged honkarebushi.

Produk akhir tipikal

Everyday dashi packs, retail shaved flakes, Japanese-restaurant supply.

At a glance

Pemasok terdaftar
3 pemasok
MOQ tipikal
10–100 kg dried; 5–25 kg shaved flakes
Waktu tunggu tipikal
4–8 weeks
Daerah asal
Kagoshima (Makurazaki, ~40%), Shizuoka (Yaizu, ~30%), Kochi (Tosa)
Kategori
Bahan makanan
Musim panen
Skipjack tuna May – November (peak); processing year-round
Status regulasi Jepang
Food product; mercury labelling for high-volume use
Nama Jepang
荒節
Romaji
荒節

Tentang bahan ini

The first-stage smoked-only katsuobushi — distinct from the fully-aged 'honkarebushi' (existing katsuobushi entry covers the broader category, but arabushi specifically is the un-mold-aged stage). Used widely in everyday Japanese cooking, retail dashi packs, and as the dashi-base of mid-tier Japanese restaurants. Production is concentrated in Makurazaki (Kagoshima), Yaizu (Shizuoka), and Tosa (Kochi). Distinct from honkarebushi premium dashi and existing katsuobushi entries.

Status regulasi

JepangFood product; mercury labelling for high-volume use
Uni EropaFood import; allergen labelling for fish
Amerika SerikatGRAS; FDA Prior Notice; fish-allergen labelling
TiongkokGACC; fish-product import

Pemasok Jepang

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Tanya tentang Arabushi (Young Katsuobushi)