Tororo Kombu (Aged Shaved Kombu)
とろろ昆布 (とろろ昆布)
Mengapa memilih Jepang
Toyama's vinegar-aged tororo-kombu craft produces shaved-kombu that no other origin replicates; 200+ year heritage.
Spesifikasi utama
Glutamate elevated by aging; iodine 100-300 mg/100g; thin-shave melts instantly in hot water.
Produk akhir tipikal
Instant-dashi soup, onigiri filling export, hospitality umami garnish.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 1–10 kg packed; 5–25 kg bulk industrial
- Waktu tunggu tipikal
- 8–12 weeks (aging dependent)
- Daerah asal
- Toyama (~80%), Fukui
- Kategori
- Bahan fungsional laut
- Musim panen
- Aging cycles year-round; shaving on demand
- Status regulasi Jepang
- Food product; iodine disclosure
- Nama Jepang
- とろろ昆布
- Romaji
- とろろ昆布
Tentang bahan ini
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).
Status regulasi
| Jepang | Food product; iodine disclosure |
|---|---|
| Uni Eropa | Food import; iodine cap monitoring |
| Amerika Serikat | GRAS; FDA Prior Notice |
| Tiongkok | GACC food facility registration |