Niboshi / Iriko (Dried Sardine Stock)
煮干し / いりこ (Niboshi / Iriko)
Mengapa memilih Jepang
Seto Inland Sea production has 100+ years of grading and curing tradition; Iyo-nada iriko is the gold standard in Japanese ramen kitchens.
Spesifikasi utama
Protein 60-70% dry weight; calcium 2,200–2,500 mg/100g; dashi extraction yield 25-35%.
Produk akhir tipikal
Premium ramen broth bases, dashi packets, calcium-fortified functional foods.
At a glance
- Pemasok terdaftar
- 3 pemasok
- MOQ tipikal
- 10–50 kg dried; 5–25 kg powder
- Waktu tunggu tipikal
- 4–8 weeks
- Daerah asal
- Seto Inland Sea (Ehime, Yamaguchi, Hiroshima), Nagasaki, Kagoshima
- Kategori
- Bahan makanan
- Musim panen
- Year-round; peak May – August
- Status regulasi Jepang
- Food product; mercury / methylmercury disclosure for high-volume use
- Nama Jepang
- 煮干し / いりこ
- Romaji
- Niboshi / Iriko
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; mercury / methylmercury disclosure for high-volume use |
|---|---|
| Uni Eropa | Food import; allergen labelling for fish required |
| Amerika Serikat | GRAS; FDA Prior Notice required; fish-allergen labelling required |
| Tiongkok | Imported fishery product; GACC registration; AQSIQ inspection |
Pemasok Jepang
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
Produsen katsuobushi terbesar di Jepang ('kota katsuo'). ~50.000 ton bonito per tahun. Warisan produksi 1707; koperasi 1940-an. Terdaftar sebagai Community Collective Trademark.
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