Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock.
MOQ from 20–100 kg.
Ramen and noodle soup base concentrates — Authentic Japanese dashi-style umami platform combined with shoyu / miso / tonkotsu carriers for export ramen and soba lines.
鲣节是经过干燥、烟熏与发酵处理的鲣鱼，是日本高汤的基础食材之一。萃取形态为以鲜味成分（肌苷酸、组氨酸、氨基酸）标准化的浓缩液体或粉末。出口应用包括拉面汤底、高汤浓缩物及鲜味调味基料。
| 日本 | 食品卫生法 |
|---|---|
| 欧盟 | 无需新型食品认证；适用渔产品进口管制 |
| 美国 | FSMA + FDA水产品HACCP |
| 中国 | 请确认进口规定 |
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.
信息来源 · 最近核实: 2026-04-26
行业知识陈述 — 尚未锁定单一一手信源
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.
信息来源 · 最近核实: 2026-04-26
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.
信息来源 · 最近核实: 2026-04-26
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.
拉面与面条汤底浓缩液
日式酱料与 tare（teriyaki、tsuyu、ponzu）
咪唑二肽膳食补充剂（anserine / carnosine）
咸香零食调味粉
Makurazaki Katsuobushi Association
枕崎水産加工業協同組合
日本最大的鲣节产地（被誉为「鲣鱼之町」）。年加工鲣鱼约50,000吨。生产历史可追溯至1707年；1940年代成立协同组合。已注册地域团体商标。
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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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Maruha Nichiro Corporation
マルハニチロ株式会社
Tokyo-listed seafood and frozen-food group, Japan's largest seafood company. Operates substantial fishing fleets, aquaculture (notably bluefin-tuna farming), and a global frozen-food retail brand. Beyond consumer brands, Maruha Nichiro's marine-bioscience subsidiary supplies fish-collagen, salmon-proteoglycan, and marine-functional ingredients for cosmetic and supplement OEMs. Reference Japan-domestic supplier for sustainability-positioned seafood-derived ingredients.
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Shimaya Co., Ltd.
シマヤ株式会社
Yamaguchi-based seasoning specialist founded 1904. Best-known for the Shimaya brand of granulated dashi (instant kombu / katsuo / niboshi powder) — the supermarket-shelf standard for Japanese household instant dashi. Substantial OEM presence in retail private-label dashi, mentsuyu, and increasingly umami-positioned seasoning blends for export.
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