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原料食品原料

鰹節エキス

Bonito Extract (Katsuobushi) (Katsuobushi ekisu)

鰹節エキス について問い合わせる

国内調達のメリット

Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock.

主要スペック

MOQ from 20–100 kg.

代表的な完成品

Ramen and noodle soup base concentrates — Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.

ひと目で分かる

登録サプライヤー数
4 社のサプライヤー
標準 MOQ
20–100 kg
標準リードタイム
4–8 weeks
産地
Yaizu (Shizuoka), Makurazaki (Kagoshima), Kisshū (Wakayama)
カテゴリ
食品原料
収穫期
Year-round (from frozen/dried bonito)
国内法規ステータス
Food Sanitation Act
日本語名
鰹節エキス
ローマ字
Katsuobushi ekisu

本原料について

鰹節は、カツオを乾燥・燻製・発酵させたもので、日本の出汁の基礎となる素材の一つ。エキス形態は、旨味成分（イノシン酸、ヒスチジン、アミノ酸）が規格化された濃縮液体または粉末。輸出用途にはラーメンスープ、出汁濃縮液、旨味調味料のベースが含まれる。

法規ステータス

日本Food Sanitation Act
EUNovel food not required; fishery-product import controls
米国FSMA + FDA seafood HACCP
中国Verify import rules

OEM バイヤー向け FAQ

Q. What is the typical MOQ and lead time for bonito (katsuobushi) extract?

Industry-typical MOQ for spray-dried or liquid katsuobushi extract is in the 20–100 kg range per delivery, with lead times of 4–8 weeks for standard SKUs. Custom umami profiles (specified IMP / nitrogen / salt) or allergen-segregated lots add 2–4 weeks. Confirm exact figures with each manufacturer.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

Q. Where in Japan is katsuobushi extract produced for export?

Three regions account for most production: Yaizu (Shizuoka) — the largest skipjack landing port in Japan and the center for industrial katsuobushi extract; Makurazaki (Kagoshima) — the historical home of arabushi / honkarebushi premium grades; and the Kishū area (Wakayama). Yaizu and Makurazaki together cover the great majority of national production.

出典 · 最終確認: 2026-04-26

Q. What documentation should we request for an EU or US import of katsuobushi extract?

Standard documents to request from the manufacturer: (1) Certificate of Analysis (COA) per lot covering moisture, salt, total nitrogen, IMP, microbiological limits, and heavy metals; (2) allergen statement (fish — major allergen in EU, US, Japan); (3) for EU: health certificate per Regulation (EU) 2019/628 and confirmation of EU-listed approved establishment, plus PAH test data per Regulation (EU) 2023/915; (4) for US: FDA seafood HACCP plan summary and prior notice; (5) MSDS, kosher / halal certificates if needed; (6) specification sheet and shelf-life data.

出典 · 最終確認: 2026-04-26

Q. Do Japanese katsuobushi extract suppliers typically support English-language contracting?

The major Yaizu and Makurazaki extract houses (e.g., specialist seasoning manufacturers and trading-house affiliates) regularly export to Asia, North America, and Europe and can issue English specifications, COAs, and labels. Smaller traditional katsuobushi-makers usually require an export trading partner. Lead time and MOQ negotiation are normally easier when routed through an established trading house.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

活用事例

  • Ramen and noodle soup base concentrates

    ポジショニング
    Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.
    典型配合率
    Liquid extract: 1–5% in finished broth; spray-dried powder: 0.3–1.5% in dry seasoning sachets.
    配合上の注意
    Pair with kombu glutamate (or MSG) to exploit IMP–glutamate synergy; salt and sugar carry the umami forward in chilled-storage broth bases.

    出典

  • Japanese-style sauces and tare (teriyaki, tsuyu, ponzu)

    ポジショニング
    Premium 'authentic Japanese' positioning where katsuobushi is highlighted on the front label.
    典型配合率
    0.5–3% as liquid extract in sauce formulations.
    配合上の注意
    Heat-stable to typical sauce pasteurization (85–95 °C); flavor degrades with prolonged retort, so prefer post-thermal addition for retort lines.

    出典

  • Imidazole dipeptide supplements (anserine / carnosine)

    ポジショニング
    FFC-notified positioning around cognitive function and physical fatigue support, sold as soft gels, tablets, or single-serve drinks.
    配合上の注意
    Purified imidazole-dipeptide preparations are typically dosed at 200–500 mg of combined anserine + carnosine per daily serving in registered FFC products; verify the exact level claimed in the relevant Consumer Affairs Agency notification.

    出典

  • Savory snack seasoning powders

    ポジショニング
    Japanese-style 'umami-rich' coating for rice crackers (senbei), potato chips, and roasted nuts.
    典型配合率
    5–15% of the seasoning blend (which itself is dosed at 3–8% on the snack base).
    配合上の注意
    Spray-dried form with maltodextrin or starch carrier flows well through standard seasoning tumblers.

    出典

    業界知見 — 単一の一次情報源は未確定

国内サプライヤー

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Bonito Extract (Katsuobushi) について問い合わせる