原料食品原料

Niboshi / Iriko (Dried Sardine Stock)

煮干し / いりこ (Niboshi / Iriko)

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为何选择日本供应

Seto Inland Sea production has 100+ years of grading and curing tradition; Iyo-nada iriko is the gold standard in Japanese ramen kitchens.

核心规格

Protein 60-70% dry weight; calcium 2,200–2,500 mg/100g; dashi extraction yield 25-35%.

典型成品

Premium ramen broth bases, dashi packets, calcium-fortified functional foods.

At a glance

已收录供应商
3 家供应商
常规 MOQ
10–50 kg dried; 5–25 kg powder
常规交货周期
4–8 weeks
原产地
Seto Inland Sea (Ehime, Yamaguchi, Hiroshima), Nagasaki, Kagoshima
分类
食品原料
采收季节
Year-round; peak May – August
日本监管状态
Food product; mercury / methylmercury disclosure for high-volume use
日文名称
煮干し / いりこ
罗马字
Niboshi / Iriko

关于本原料

Boiled-and-dried small sardines (typically Japanese anchovy, Engraulis japonicus) used as a dashi base distinct from kombu/katsuobushi. The Seto Inland Sea (especially Iyo-nada) is the primary production region, where 'iriko' is the local name. Niboshi-based dashi is the foundation of regional ramen broths (especially Tsukemen), miso soup in many Japanese homes, and increasingly export-grade premium dashi packets. Calcium content makes niboshi a target for functional food positioning.

监管状态

日本Food product; mercury / methylmercury disclosure for high-volume use
欧盟Food import; allergen labelling for fish required
美国GRAS; FDA Prior Notice required; fish-allergen labelling required
中国Imported fishery product; GACC registration; AQSIQ inspection

日本供应商

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