Tororo Kombu (Aged Shaved Kombu)
とろろ昆布 (とろろ昆布)
Por que sourcing do Japão
Toyama's vinegar-aged tororo-kombu craft produces shaved-kombu that no other origin replicates; 200+ year heritage.
Spec principal
Glutamate elevated by aging; iodine 100-300 mg/100g; thin-shave melts instantly in hot water.
Produto final típico
Instant-dashi soup, onigiri filling export, hospitality umami garnish.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 1–10 kg packed; 5–25 kg bulk industrial
- Prazo típico
- 8–12 weeks (aging dependent)
- Regiões de origem
- Toyama (~80%), Fukui
- Categoria
- Funcionais marinhos
- Época de colheita
- Aging cycles year-round; shaving on demand
- Status regulatório no Japão
- Food product; iodine disclosure
- Nome japonês
- とろろ昆布
- Romaji
- とろろ昆布
Sobre este ingrediente
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 regulatório
| Japão | Food product; iodine disclosure |
|---|---|
| União Europeia | Food import; iodine cap monitoring |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |