Shaved Katsuobushi Suppliers, Trade & Prices — Market Overview 2026
Parent Product
Katsuobushi
Last Updated
2026-08-23
Key takeaways for search and sourcing teams
- Shaved Katsuobushi market coverage spans 7 countries.
- 21 exporter companies and 18 importer companies are indexed in the global supply chain intelligence network for this product.
- 35 supplier-linked transactions are summarized across the top 3 countries.
- Page data last updated on 2026-08-23.
Global Supplier Transactions, Export Activity, and Price Benchmarks for Shaved Katsuobushi
Analyze 35 supplier-linked transactions across the top 3 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Shaved Katsuobushi.
Shaved Katsuobushi Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Shaved Katsuobushi to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Shaved Katsuobushi: Indonesia (-36.4%), Japan (+25.5%).
Shaved Katsuobushi Country-Level Supplier Transaction and Unit Price Summary
As of 2025-09, benchmark Shaved Katsuobushi country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2026-02, countries with visible Shaved Katsuobushi transaction unit prices: Japan (1.68 USD / kg).
| Country | YoY Change | Transaction Count | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 | 2026-06 | 2026-07 | 2026-08 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Japan | +25.5% | 26 | 7.49 USD / kg (3,197.4 kg) | 5.75 USD / kg (2,120 kg) | 0.66 USD / kg (5,804.94 kg) | 5.90 USD / kg (1,579.84 kg) | 2.35 USD / kg (156.5 kg) | 1.68 USD / kg (804 kg) | ||||||
| Indonesia | -36.4% | 6 | 3.29 USD / kg (115.2 kg) | - (-) | - (-) | 9.17 USD / kg (2,300 kg) | - (-) | - (-) | ||||||
| United States | - | 3 | 31.97 USD / kg (296.91 kg) | 43.30 USD / kg (5.44 kg) | - (-) | - (-) | - (-) | - (-) |
Shaved Katsuobushi Global Supply Chain Coverage
39 companies
21 exporters and 18 importers are mapped for Shaved Katsuobushi.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Shaved Katsuobushi, benchmark reach, and prioritize outreach by market.
Shaved Katsuobushi Export Supplier Intelligence, Trade Flows, and Price Signals
21 exporter companies are mapped in Tridge Supply Chain Intelligence for Shaved Katsuobushi. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Shaved Katsuobushi Top Exporters and Supplier Profiles
Review leading exporter profiles while benchmarking against 21 total exporter companies in the Shaved Katsuobushi supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(China)
Latest Export Transaction: 2026-07-23
Industries: Others
Value Chain Roles: Trade
Exporting Countries: United States
Supplying Products: Katsuobushi, Shaved Katsuobushi
(Japan)
Latest Export Transaction: 2026-03-31
Industries: Food ManufacturingFood Packaging
Value Chain Roles: Distribution / WholesaleFarming / Production / Processing / PackingFood Manufacturing
Exporting Countries: South Korea
Supplying Products: Katsuobushi, Fried Shrimp Snack, Shaved Katsuobushi
(Japan)
Latest Export Transaction: 2026-06-01
Industries: Food ManufacturingFood Services And Drinking Places
Value Chain Roles: Trade
Exporting Countries: South Korea
Supplying Products: Katsuobushi, Dried Bonito, Furikake +3
(Indonesia)
Latest Export Transaction: 2026-07-03
Industries: Beverage ManufacturingFood ManufacturingFood PackagingFood Services And Drinking Places
Value Chain Roles: Distribution / WholesaleFarming / Production / Processing / PackingFood ManufacturingTrade
Exporting Countries: South Korea
Supplying Products: Katsuobushi, Furikake, Potato Fries +4
(Japan)
Latest Export Transaction: 2026-07-23
Industries: Food ManufacturingFood PackagingFood Services And Drinking Places
Value Chain Roles: Distribution / WholesaleFarming / Production / Processing / PackingFood Manufacturing
Exporting Countries: South Korea
Supplying Products: Dried Bonito, Katsuobushi, Dried Wahoo +4
(Indonesia)
Latest Export Transaction: 2026-07-23
Industries: Fishing AquacultureFood Manufacturing
Value Chain Roles: Farming / Production / Processing / PackingFood ManufacturingTrade
Exporting Countries: South Korea, Japan
Supplying Products: Dried Skipjack Tuna, Katsuobushi, Fresh Skipjack Tuna +5
Shaved Katsuobushi Global Exporter Coverage
21 companies
Exporter company count is a key signal for Shaved Katsuobushi supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Shaved Katsuobushi opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Sourcing diagnosis
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Shaved Katsuobushi Import Buyer Intelligence, Demand Signals, and Price Benchmarks
18 importer companies are mapped for Shaved Katsuobushi demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Shaved Katsuobushi Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 18 total importer companies tracked for Shaved Katsuobushi. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
(Indonesia)
Latest Import Transaction: 2026-07-23
Industries: Fishing AquacultureFood Manufacturing
Value Chain Roles: South Korea, Japan
(South Korea)
Latest Import Transaction: 2026-07-03
Employee Size: 1 - 10 Employees
Industries: Food Manufacturing
Value Chain Roles: -
(Japan)
Latest Import Transaction: 2026-07-23
Industries: Brokers And Trade AgenciesFishing AquacultureFood ManufacturingFood Packaging
Value Chain Roles: South Korea
(United States)
Latest Import Transaction: 2026-07-23
Employee Size: 101 - 500 Employees
Sales Revenue: USD 50M - 100M
Industries: Food ManufacturingOthers
Value Chain Roles: -
(Philippines)
Latest Import Transaction: 2025-09-04
Industries: Food WholesalersOthers
Value Chain Roles: -
(Philippines)
Latest Import Transaction: 2025-12-28
Industries: Beverage ManufacturingFood ManufacturingFood Services And Drinking PlacesFood WholesalersOnline Retail And Fulfillment
Value Chain Roles: -
Global Importer Coverage
18 companies
Importer company count highlights the current depth of demand-side visibility for Shaved Katsuobushi.
Use Supply Chain Intelligence analytics and company profiles to identify active Shaved Katsuobushi buyers, compare partner density by country, and refine GTM priorities.
Export diagnosis
Your Shaved Katsuobushi — which buyers could it sell to?
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Price data
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We'll open up the full price history and competitor benchmarks. Just tell us which numbers you need and we'll walk you through them.
Classification
Product TypeProcessed Food
Product FormDried (Smoke-Dried), Shaved Flakes
Industry PositionProcessed Seafood Product
Market
Shaved katsuobushi is a smoke-dried shaved fish product made primarily from skipjack tuna and used globally as a foundational umami seasoning (notably for dashi stock). Commercial production is strongly concentrated in Japan, with well-known processing clusters in Kagoshima Prefecture (e.g., Makurazaki and Ibusuki) and GI-protected regional products. Upstream supply and pricing are linked to skipjack tuna fishery dynamics managed by regional fisheries management organizations (RFMOs) and to climate-driven variability that can shift catch availability by ocean basin. Cross-border trade is shaped by smoked-fish hygiene and contaminant controls (e.g., histamine management and PAH minimization) and by traceability expectations tied to anti-IUU enforcement.
Major Producing Countries
- JapanCore processing and product identity are concentrated in Japan; Kagoshima Prefecture (Makurazaki/Ibusuki) is a major production cluster with GI-registered products.
Major Exporting Countries
- JapanPrimary origin for internationally marketed katsuobushi/bonito flake products, including GI-linked regional items.
Supply Calendar
- Japan (Kagoshima Prefecture processing cluster):Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, DecProcessing can run year-round because raw skipjack tuna is commonly frozen and supplied into plants; upstream skipjack availability is ocean-basin-specific and can vary with climate and RFMO measures.
Specification
Major VarietiesArabushi (boiled, smoked, dried; non-mold), Karebushi (mold-ripened/fermented form), Honkarebushi (multiple mold cycles; highest grade), Kezuribushi / Hanakatsuo (shaved flake formats: thin and thick cuts)
Physical Attributes
- Extremely dry, wood-hard block product prior to shaving; shaved into thin flakes that extract quickly in hot water
- Pronounced smoky aroma; flavor is driven by concentrated fish solids and smoke-drying
Compositional Metrics
- Moisture reduction is a defining control point for shelf stability; Japanese traditional descriptions cite moisture content targets (e.g., katsuobushi produced to 26% moisture or less; some premium processes report lower water content after extended drying/fermentation).
- Histamine is a recognized hazard/quality factor for susceptible fish species in smoked/smoke-dried fish standards.
Grades
- Regional/Japanese quality differentiation is commonly communicated via arabushi vs karebushi vs honkarebushi distinctions and via GI-linked certification standards for protected regional products (e.g., Makurazaki Katsuobushi).
Packaging
- Moisture-barrier retail pouches or sachets for flakes to prevent rehydration and oxidation; bulk foodservice packs for ingredient use
- Packaging design focuses on keeping the product dry and limiting oxygen exposure; reduced-oxygen packaging may trigger additional preservative permissions under applicable standards.
ProcessingIntegrated boiling/simmering followed by repeated smoking-drying cycles; optional mold inoculation and sun-drying cycles for karebushi/honkarebushi stylesSmoke-drying process expectations align with Codex definitions for smoke-dried fish, including moisture/water-activity reduction and PAH-minimization guidance for smoking/direct drying.
Supply Chain
Value Chain
- Skipjack tuna harvest (often frozen at sea) -> transport to processing plant -> thaw/size grading -> cutting/loining -> simmering/boiling -> deboning -> repeated smoking/drying cycles (arabushi) -> surface shaving/trim (hadakabushi stage in some descriptions) -> optional mold inoculation and sun-drying repeats (karebushi/honkarebushi) -> shaving into flakes -> packaging (moisture barrier) -> distribution to retail/foodservice -> use as dashi base or seasoning
Demand Drivers
- Use as a core umami base for dashi in Japanese cuisine and Japanese-style foodservice
- Ingredient demand from manufacturers of soup bases, seasonings, and ready-to-use dashi formats
- Premium positioning for mold-fermented grades (karebushi/honkarebushi) and GI-identified regional products
Temperature
- Upstream raw material handling relies on strict time/temperature control (including freezing and cold-chain management) to limit histamine formation risk in scombroid species such as skipjack tuna.
- Finished shaved product is typically ambient shelf-stable if kept dry; moisture ingress can reduce quality and raise spoilage risk.
Atmosphere Control
- Reduced-oxygen packaging can be used for smoked/smoke-dried fish products; where applied, packaging choices interact with preservative permissions and safety controls under relevant standards.
Shelf Life
- Shelf stability is driven by low moisture/water activity achieved through smoke-drying (and, for some grades, extended drying/fermentation); product quality is highly sensitive to humidity and oxygen exposure after opening.
Risks
Fisheries Supply Volatility HighShaved katsuobushi supply is structurally exposed to upstream skipjack tuna availability and price volatility. Skipjack is managed as separate ocean-basin stocks under different RFMOs, and environmental variability (e.g., ENSO-driven shifts) and management measures can change where and how much fish is landed and processed, affecting continuity and cost for smoke-dried bonito products.Diversify approved skipjack sourcing across compliant fisheries and basins where feasible; monitor RFMO measures and seasonal catch signals; lock in traceable supply contracts and maintain safety stocks for critical production lines.
Food Safety HighSkipjack tuna is a scombroid species where histamine formation can occur if time/temperature control fails before processing; histamine is not reliably eliminated by smoking/drying and is explicitly addressed in fishery-product guidance and smoked/smoke-dried fish standards.Enforce strict cold-chain and rapid chilling/freezing from harvest through thaw; validate histamine control points and sampling plans; require supplier HACCP verification aligned to Codex guidance and importer market rules.
Chemical Contaminants MediumTraditional smoking/direct drying can generate polycyclic aromatic hydrocarbons (PAHs); smoked and smoke-dried fish standards emphasize minimizing PAH formation through process control, fuel/wood selection, and smoke management.Apply Codex PAH reduction code-of-practice controls (combustion conditions, separation of smoke generation from product where applicable, controlled smoke density/time); verify PAH performance against destination-market limits via periodic laboratory testing.
IUU And Traceability Compliance MediumIUU fishing and weak monitoring of transshipment can allow unlawfully caught fish into international supply chains, creating market-access and reputational risk for tuna-derived ingredients and processed seafood products.Require vessel-to-factory traceability, validated catch documentation where available, and supplier conformance to anti-IUU controls (e.g., PSMA-aligned port controls); conduct targeted due diligence on transshipment exposure and flag/port risk.
Sustainability
- Upstream dependence on RFMO-managed skipjack tuna fisheries (basin-specific stocks) and the sustainability performance of tuna fleets and management measures
- Bycatch and ecosystem impacts associated with industrial tuna fishing methods (including FAD-associated purse seine dynamics) and increasing scrutiny from buyers and NGOs
- IUU fishing and transshipment-related traceability risks in global seafood supply chains, which can affect market access and compliance
Labor & Social
- Documented forced labor and severe decent-work deficits in parts of the global commercial fishing sector, especially where oversight is weak and work is conducted far from port-based monitoring
- Organized-crime and illicit-activity vulnerabilities in fisheries and transshipment that can elevate worker-rights and governance risks
- Rising buyer expectations for labor standards compliance (e.g., alignment with ILO Work in Fishing Convention No. 188 and strengthened due diligence requirements)
FAQ
What is shaved katsuobushi made from?Shaved katsuobushi (bonito flakes) is made primarily from skipjack tuna (Katsuwonus pelamis) that is cooked, smoke-dried (and sometimes mold-ripened for higher grades) and then shaved into flakes.
What is the difference between arabushi and karebushi (or honkarebushi)?Arabushi is the cooked and smoke-dried form (without mold). Karebushi is made by further applying mold and repeating drying to mature the product; honkarebushi typically refers to a higher-grade karebushi that undergoes multiple mold-and-drying cycles to further refine aroma and stability.
What are the most important safety controls for this product in global trade?The most important controls typically focus on preventing histamine formation through strict time/temperature management of skipjack tuna before processing, and on controlling smoking/drying conditions to minimize PAH formation, consistent with Codex smoked/smoke-dried fish standards and major-market seafood safety guidance.
Sources
Shaved Katsuobushi Country Coverage for Suppliers, Export Flows, and Prices
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Related Shaved Katsuobushi Product Categories
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Parent product: Katsuobushi
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