Arabushi (Young Katsuobushi)
荒節 (荒節)
Por que sourcing do Japão
Makurazaki and Yaizu's smoked-only arabushi production at scale; foundational dashi ingredient of everyday Japanese cooking and Japanese-restaurant export.
Spec principal
Inosinic acid 600-1,000 mg/100g; protein 75-85% dry; smoked-only profile distinct from mold-aged honkarebushi.
Produto final típico
Everyday dashi packs, retail shaved flakes, Japanese-restaurant supply.
At a glance
- Fornecedores listados
- 3 fornecedores
- MOQ típico
- 10–100 kg dried; 5–25 kg shaved flakes
- Prazo típico
- 4–8 weeks
- Regiões de origem
- Kagoshima (Makurazaki, ~40%), Shizuoka (Yaizu, ~30%), Kochi (Tosa)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Skipjack tuna May – November (peak); processing year-round
- Status regulatório no Japão
- Food product; mercury labelling for high-volume use
- Nome japonês
- 荒節
- Romaji
- 荒節
Sobre este ingrediente
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 regulatório
| Japão | Food product; mercury labelling for high-volume use |
|---|---|
| União Europeia | Food import; allergen labelling for fish |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC; fish-product import |
Fornecedores japoneses
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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Makurazaki Katsuobushi Association
枕崎水産加工業協同組合
Maior produtora de katsuobushi do Japão ('cidade do katsuo'). Cerca de 50.000 toneladas de bonito por ano. Tradição de produção desde 1707; cooperativa formada nos anos 1940. Community Collective Trademark registrada.
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Yaizu Suisankagaku Industry Co., Ltd. (YSK)
焼津水産化学工業株式会社
Fabricante de química marinha sediado na cidade de Yaizu. Principal fornecedor de fucoidan proveniente do mozuku de Okinawa da Ilha de Ishigaki. Um artigo revisado por pares publicado em 2018 no ScienceDirect confirmou pureza de fucoidan de 92% no produto Fysk.
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