原料食品原料

Saba-Bushi (Dried Mackerel Flakes)

鯖節 (Saba-bushi)

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为何选择日本供应

Shizuoka Yaizu's fish-processing tradition is the recognised hub of Japan's saba-bushi industry; export-grade producers maintain centuries of curing knowledge.

核心规格

Inosinic acid 600–900 mg/100g; protein 65-75% dry weight; lipid balance gives rounder, fattier mouthfeel than katsuobushi.

典型成品

Edo-style soba broth dashi, premium mentsuyu, cosmopolitan dashi-pack export.

At a glance

已收录供应商
3 家供应商
常规 MOQ
10–50 kg dried; 5–25 kg shaved flakes; 1–10 kg powder
常规交货周期
6–10 weeks
原产地
Shizuoka (Yaizu, Makinohara), Wakayama, Mie
分类
食品原料
采收季节
Year-round; mackerel-fishing peak May – November
日本监管状态
Food product; mercury / methylmercury disclosure for high-volume use
日文名称
鯖節
罗马字
Saba-bushi

关于本原料

Dried, smoked, and aged mackerel (chub or blue mackerel) used as a dashi base in Kanto-style cuisines. Distinct from katsuobushi in fattier, richer profile, and traditionally blended with katsuobushi for noodle-broth (especially Edo-style soba). Production concentrated in Shizuoka (Yaizu, Makinohara) and Wakayama. The umami / inosinic-acid yield is comparable to katsuobushi but the lipid balance produces a more rounded broth that complements heavier soy-sauce sauces. Increasingly featured in export-grade premium dashi packs.

监管状态

日本Food product; mercury / methylmercury disclosure for high-volume use
欧盟Food import; allergen labelling for fish required (EU 14 major allergens)
美国GRAS; FDA Prior Notice; fish-allergen labelling per FALCPA
中国Imported fishery product; GACC registration; AQSIQ inspection

日本供应商

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咨询 Saba-Bushi (Dried Mackerel Flakes) 相关事宜