Katsuobushi (Dried Smoked Skipjack) & Hanakatsuo Flakes

Katsuobushi (鰹節) / Hanakatsuo · Japan (Makurazaki, Yaizu) — EU product partly EU-processed
Meat & Seafood Dried Seafood Frozen Established export

Dried, fermented, smoked skipjack tuna — the umami backbone of dashi, shaved into hanakatsuo flakes for topping and stock. Comes as arabushi (dry-smoked) and refined mold-matured karebushi. A cornerstone ingredient with long shelf life, now navigable into the EU after a notable regulatory hurdle.

The supplierKatsuobushi makers in Makurazaki (Kagoshima) and Yaizu (Shizuoka) — Japan's two production hubs; some EU-market product is EU-processed/shaved to meet PAH (smoking) limits. Specialist dried-fish manufacturers with long heritage.
Why it sells abroadFoundational umami/dashi ingredient from heritage Makurazaki/Yaizu makers; honkare-bushi mold-fermented grades are connoisseur-level — core washoku export staple.

Buyer's brief ✓ SOURCES VERIFIED

CertificationsEU PAH/benzopyrene limits drive partly EU-based shaving for the EU market (confirmed industry practice). Leading makers hold EU-HACCP — e.g. Shinmarusho (Yaizu) became Japan's first EU-compliant katsuobushi facility (2017) and first authorized to export to the EU (2019); Marutomo (Ehime) holds FSSC 22000 + EU-HACCP. HACCP at other makers: typical but maker-specific.
Pack formatsShaved flakes (hanakatsuo) in N2-flushed bags; whole/block katsuobushi; consumer bags (~40-500g) + food-service bulk, in cartons.
Shelf lifeAmbient: ~12-18 months (N2-flushed, dry) for flakes; whole blocks longer (typical).
StorageCool, dry ambient (N2-flushed); whole blocks ambient.
Minimum orderTypical: by carton; dry container, no reefer.
Lead timeTypical: 2-4 weeks incl. documentation; EU may add EU-processing step.
CapacityTypical: good — established Makurazaki/Yaizu output.
Container loadTypical: dry container 20ft/40ft (ambient-stable, low density).
PricingEstimate: Typical $15-40/kg FOB by grade (honkare-bushi premium higher).
OEM / private labelPrivate-label/processing available (flake cut, pack size, EU-spec).
Wholesale & MOQAmbient dried product — airfreight or LCL/container, very low cold-chain cost; one of the easiest seafood items to ship globally (EU now open via the PAH workaround).
Key exporters & distributorsMakurazaki/Yaizu katsuobushi makers, EU-based katsuobushi processors, dashi specialists
Export regulationEU PAH (benzo[a]pyrene) limits historically BLOCKED dry-smoked katsuobushi. Workarounds: surface-shaving plants (e.g. Thailand) to remove surface PAH, and EU-based no-PAH dry-smoking facilities operational since ~2014-15. Outside the EU it is a low-risk ambient good needing only standard health certs.
Market demandJapanese-cuisine HORECA + retail in US, Hong Kong, Singapore, Taiwan, EU, UK (dashi, toppings).
How to source itMakurazaki/Yaizu katsuobushi makers (Shinmarusho, etc.) + EU-based shaving processors for EU; JETRO; FOODEX JAPAN, Anuga/SIAL.
Verified sourceshttps://www.japanrailclub.com/maker-story-shinmarusho/; https://www.marutomo.co.jp/factory?lang=en; https://www.manufacturing.net/home/news/13172147/european-expansion-on-tap-for-japanese-bonito-flake-makers
MakerKatsuobushi makers (Makurazaki/Yaizu) & EU-based processors
OriginJapan (Makurazaki, Yaizu) — EU product partly EU-processed
CategoryMeat & Seafood / Dried Seafood
Available inUS, HK, SG +3 more
HandlingFrozen
Price tierPremium
ChannelSpecialty
Export readinessEstablished export
HS code0305
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.