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Fermented (microbial fermentation product) ingredients
Ingredients sourced from fermented (microbial fermentation product) materials.
36 ingredients in this view.
Traditional · Fermented foods
Amazake Extract
甘酒エキス (Amazake ekisu) · INCI: Rice Ferment / Amazake Ferment (preparation-specific)
Traditional · Fermented foods
Aspergillus Oryzae Ferment
麹 (Kōji) · INCI: Aspergillus / Rice Ferment Extract (for rice-substrate koji preparations)
Food · Seasonings
Awase Dashi (Combined Bonito and Kelp Stock)
合わせだし (Awase dashi)
Food · Seasonings
Black Vinegar (Kurozu)
黒酢 (Kurozu) · INCI: Not applicable (food use)
Cosmetics · Fermented ingredients
Brown Rice Ferment Extract
玄米発酵エキス (Genmai hakkō ekisu) · INCI: Oryza Sativa (Brown Rice) Ferment Extract / preparation-specific
Traditional · Fermented foods
Fermented Soybean Extract (Natto)
納豆エキス (Nattō ekisu) · INCI: Bacillus / Soybean Ferment Extract / Natto Gum
Cosmetics · Fermented ingredients
Galactomyces Ferment Filtrate
ガラクトミセス発酵濾液 (Galactomyces hakkō roeki)
Supplements · Amino acids & peptides
Gamma-Aminobutyric Acid (GABA)
γ-アミノ酪酸 (Gamma amino rakusan) · INCI: Aminobutyric Acid (cosmetic context)
Supplements · Enzyme actives
Green Papaya — Fermented
青パパイヤ発酵物 (Aopapaiya hakkōbutsu)
Food · Fermented foods
Hatcho Miso
八丁味噌 (Hatchō miso)
Food · Fermented seasonings
Hon-Mirin
本みりん (Hon-mirin)
Food · Seasonings
Katsuo Dashi (Honkarebushi — 2-Year-Aged Premium Bonito Stock)
本枯節かつおだし (Honkarebushi katsuo dashi)
Traditional · Fermented seasonings
Kioke-Aged Soy Sauce
木桶仕込み醤油 (Kioke jikomi shōyu)
Food · Fermented seasonings
Koikuchi Soy Sauce (Dark Soy Sauce)
濃口醤油 (Koikuchi shōyu)
Cosmetics · Quasi-drug actives
Kojic Acid
コウジ酸 (Kōji-san)
Supplements · Amino acids & peptides
L-Theanine
L-テアニン (L-Teanin) · INCI: Theanine (cosmetic context)
Supplements · Amino acids & peptides
Lactotripeptide
ラクトトリペプチド (Rakutotori peputido) · INCI: Not applicable (food use)
Food · Fermented seasonings
Light-Color Salty Rice Miso (Kome Miso, Tanshoku Karamiso)
米みそ 淡色辛みそ (Kome miso tanshoku karamiso)
Food · Seasonings
Mentsuyu (Noodle Soup Base)
めんつゆ (Mentsuyu)
Traditional · Fermented foods
Miso Extract
味噌エキス (Miso ekisu) · INCI: Soybean Seed Extract (for soybean-based fermentation preparations) / supplier-specific INCI
Food · Fermented seasonings
Mugi Miso (Barley Miso)
麦みそ (Mugi miso)
Supplements · General functional
Nattokinase
ナットウキナーゼ (Nattō kināze)
Cosmetics · Other
Polyglutamic Acid
ポリグルタミン酸 (Poriguru tamin-san) · INCI: Polyglutamic Acid / Sodium Polyglutamate
Food · Seasonings
Ponzu Shōyu (Citrus Soy Sauce)
ぽん酢醤油 (Ponzu shōyu)
Food · Fermented seasonings
Red Rice Miso (Kome Miso, Akairo Karamiso)
米みそ 赤色辛みそ (Kome miso akairo karamiso)
Food · Seasonings
Rice Vinegar
米酢 (Komezu) · INCI: Not applicable (food use)
Food · Fermented seasonings
Saishikomi Soy Sauce (Twice-Brewed)
再仕込み醤油 (Saishikomi shōyu)
Cosmetics · Fermented ingredients
Sake Extract
日本酒エキス (Nihonshu ekisu) · INCI: Sake Extract / Saccharomyces Ferment Extract
Cosmetics · Fermented ingredients
Sake Lees Extract
酒粕エキス (Sakekasu ekisu) · INCI: Saccharomyces / Rice Ferment Filtrate
Traditional · Fermented foods
Shio Koji Extract
塩麹エキス (Shio-kōji ekisu) · INCI: Rice Ferment (preparation-specific)
Food · Fermented seasonings
Shiro Soy Sauce (White Soy Sauce)
白醤油 (Shiro shōyu)
Supplements · Femcare actives
Soy Isoflavones & Equol
大豆イソフラボン・エクオール (Daizu isofurabon / Ekuōru)
Food · Fermented seasonings
Sweet White Miso (Kome Miso, Sweet)
米みそ 甘みそ (Kome miso amamiso)
Food · Fermented seasonings
Tamari Soy Sauce
たまり醤油 (Tamari shōyu)
Food · Fermented seasonings
Usukuchi Soy Sauce (Light Soy Sauce)
薄口醤油 (Usukuchi shōyu)
Food · Seasonings
Yuzu Kosho (Yuzu and Chili Paste)
柚子こしょう (Yuzu koshō)
FAQ: Fermented (microbial fermentation product) ingredients
Q. Why browse Japanese ingredients by origin type?
Browse Japanese ingredients by source category — plant-derived, marine, fermented, microbial, animal, mineral, or synthetic. This page lists 36 ingredients tagged with the Fermented (microbial fermentation product) origin type, helping formulators and brand planners shortlist candidates by use case rather than by category alone. Examples include Amazake Extract, Aspergillus Oryzae Ferment, Awase Dashi (Combined Bonito and Kelp Stock), and Black Vinegar (Kurozu).
Sources
- OEM JAPAN — glossary navigation taxonomy
Q. Does 'Fermented (microbial fermentation product)' classification affect export documentation?
Yes. Animal-origin ingredients require BSE/TSE statements for many markets; marine-origin ingredients commonly need radiation-test certificates for post-2011 Japan exports; microbial/fermented ingredients may require non-GMO and substrate-origin documentation. Buyers should request the relevant ingredient-class documentation up front.
Sources
- Industry knowledge — Japanese ingredient export documentation
Industry-knowledge claim — not yet pinned to a single primary source