Rishiri Kombu (Premium Hokkaido Kelp)
利尻昆布 (Rishiri Kombu)
为何选择日本供应
Rishiri-Rebun waters produce kombu with mineral and glutamate balance no other origin replicates; designated Hokkaido regional brand.
核心规格
Glutamate 1.5–3.5% dry weight; iodine 200–600 mg/100g; dashi clarity ranks among highest of all kombu varieties.
典型成品
Premium dashi packets, kaiseki-restaurant supply, kombu-extract moisturising cosmetics.
概要
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 kg dried kelp; 1–10 kg extract
- 常规交货周期
- 8–14 weeks (harvest-dependent allocation)
- 原产地
- Hokkaido (Rishiri Island, Rebun Island, Wakkanai coast)
- 分类
- 海洋功能性成分
- 采收季节
- July – September (drying through October)
- 日本监管状态
- Food product; iodine content disclosure under Japan food labelling rules
- INCI 名称
- Saccharina Ochotensis Extract
- 日文名称
- 利尻昆布
- 罗马字
- Rishiri Kombu
关于本原料
Premium kombu variety from the waters around Rishiri and Rebun islands in northern Hokkaido. Distinguished by clarity and depth of dashi (less sweet than ma-kombu, more refined than hidaka). Traditionally the kombu of choice for Kyoto kaiseki cuisine and ceremonial-grade dashi. Production is allocation-constrained — annual harvest is closely controlled by local fisheries cooperatives. Used in premium dashi, soup base, and kombu extract for cosmetic moisturisation lines.
监管状态
| 日本 | Food product; iodine content disclosure under Japan food labelling rules |
|---|---|
| 欧盟 | Food import; iodine cap monitoring (EU recommends max 600 µg/day intake) |
| 美国 | GRAS for food; FDA Prior Notice required |
| 中国 | GACC food facility registration; verify import allowance |