Rausu Kombu (Premium Eastern Hokkaido Kelp)
羅臼昆布 (Rausu Kombu)
Por que sourcing do Japão
The Shiretoko-Rausu coast is a UNESCO World Natural Heritage region; cold Okhotsk currents produce slow-growing premium kombu no other origin matches.
Spec principal
Glutamate 2.5–4.0% dry weight (highest among Japanese kombu); iodine 250–600 mg/100g; lipid carry-over yields characteristic richness.
Produto final típico
Premium kaiseki dashi, top-tier kombu candy / kelp tea, fine-dining hospitality export.
Visão geral
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 10–50 kg dried kelp; 1–10 kg extract
- Prazo típico
- 10–16 weeks (allocation-constrained)
- Regiões de origem
- Hokkaido (Shiretoko-Rausu coast)
- Categoria
- Funcionais marinhos
- Época de colheita
- July – September; drying through October
- Status regulatório no Japão
- Food product; iodine-content disclosure under Japan food labelling rules
- Nome INCI
- Saccharina Diabolica Extract
- Nome japonês
- 羅臼昆布
- Romaji
- Rausu Kombu
Sobre este ingrediente
Premium kombu variety from the Shiretoko-Rausu coast in eastern Hokkaido. Distinguished by an exceptionally rich, slightly fattier dashi character — sometimes called the 'king of kombu' in Kansai dashi circles. The cold Sea of Okhotsk waters around Rausu and the steep underwater shelf produce slow-growing kombu with thick, deeply flavoured fronds. Allocation-controlled supply through the Rausu Fisheries Cooperative; commands the highest per-kg pricing of any Japanese kombu variety. Distinct from the existing rishiri-kombu and ma-kombu entries in profile and price.
Status regulatório
| Japão | Food product; iodine-content disclosure under Japan food labelling rules |
|---|---|
| União Europeia | Food import; iodine cap monitoring (EU recommends ≤600 µg/day) |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration |