Food · Fermented foods

Endō (Peas)

えんどう (Endō)

Also known as: Endō, Peas, Pisum sativum, 豌豆, Aoendo (青豌豆, green peas), Akaendo (赤豌豆, red peas), Sayaendō (さやえんどう, snow pea), Snap endō (スナップえんどう)

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At a glance

Category	Food
Japanese labeling name	えんどう
Common Japanese notations	えんどう, 豌豆, エンドウ, 青豌豆, 赤豌豆, さやえんどう, スナップえんどう, グリンピース
Origin	Peas (Pisum sativum); cultivated in Japan since prehistoric times; modern domestic production includes both green peas (gurinpīsu) and pod peas (sayaendō, snap endo); principal regions Wakayama, Kagoshima, Kumamoto for sayaendō, with significant frozen pea (gurinpīsu) imports from USA, New Zealand, China
Typical functions	Mame-gohan / shi-mame-gohan (peas-rice) — traditional spring seasonal dish, Frozen pea ingredient — major volume processed-food and foodservice application, Pea flour / pea protein — emerging plant protein category, Aoendo-shibori / yokan ingredient (uguisu-an / 'warbler bean paste'), Sayaendō and snap endo fresh vegetable retail
Regulatory status in Japan	Standard agricultural product labeling. Origin disclosure (Wakayama / Kagoshima / Kumamoto for sayaendō; imported for frozen gurinpīsu) is significant. Endō is not a designated allergen but pea allergies are documented in some cases.

Endō (えんどう) — peas (Pisum sativum) — covers a diverse vegetable and legume category in Japan with multiple distinct OEM positions: as frozen green peas (gurinpīsu, グリンピース) for major volume processed-food and foodservice applications (rice toppings, salads, instant ramen garnish, school lunch staple), as fresh sayaendō (さやえんどう, snow peas) and snap endo (スナップえんどう) for premium fresh vegetable retail, as the foundation of mame-gohan / shi-mame-gohan (a traditional spring seasonal Japanese rice dish), as aoendō-an / uguisu-an (warbler-colored bean paste for premium wagashi), and as an emerging plant protein source (pea protein isolate is a growing functional food and plant-based meat-alternative ingredient). Wakayama, Kagoshima, and Kumamoto lead domestic sayaendō production; frozen gurinpīsu is largely imported from USA, New Zealand, and China for volume applications.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Plant-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Frozen green peas (gurinpīsu) retail and foodservice ingredient
Fresh sayaendō (snow pea) and snap endo retail
Mame-gohan ready-meal retail (spring seasonal)
Aoendō-an (warbler-color bean paste) for wagashi
Pea protein isolate ingredient (functional food and plant-based protein category)
Dry endō retail (volume cooking ingredient)

What it is

Endō is Pisum sativum, with multiple harvest forms reflecting different culinary uses: (1) Mature green peas — harvested at full maturity, used as gurinpīsu (the classic 'green pea' for cooking). Frozen green peas are the volume retail format. (2) Snow peas (sayaendō / さやえんどう) — flat pods harvested before peas develop fully, eaten whole for the tender pod. (3) Snap peas (スナップえんどう) — sweeter pod variety with developed peas inside, eaten whole. (4) Dry mature peas (aoendō / akaendō) — fully matured and dried, used for traditional Japanese cooking applications.

Nutritionally, mature green peas (raw) per 100g provide 76 kcal, 6.9g protein, 0.4g fat, 15.3g carbohydrates with 7.7g dietary fiber. Mineral and vitamin content: K 340mg, vitamin C 19mg, folate 76μg per 100g. Pea protein contains all essential amino acids and is the basis for plant-protein isolate applications.

Industrial supply: Wakayama (the volume leader for sayaendō), Kagoshima, and Kumamoto for fresh pod peas. Frozen gurinpīsu is largely imported. Pea protein isolate production is a growing global category with Japanese demand met partly by imports.

Typical uses in Japanese products

Mame-gohan / shi-mame-gohan — spring seasonal Japanese dish with peas cooked with rice. A signature household dish in May-June season.

Frozen pea volume applications — instant ramen garnish, salad ingredient, rice topping (volume processed-food application), school lunch (kyu-shoku) staple.

Sayaendō and snap endo fresh vegetable retail — fresh pod peas for sautee, tempura, salads, and Western-style cooking.

Aoendō-an / uguisu-an (鶯あん, 'warbler' bean paste) — green pea paste for spring-themed wagashi (uguisu-mochi, etc.).

Pea protein isolate — emerging plant protein ingredient for protein bars, plant-based meat alternatives, and functional food.

For OEM: frozen pea production OEM, fresh sayaendō and snap endo retail packs (Wakayama or Kagoshima origin), mame-gohan ready-meal retail, aoendō-an for wagashi production, pea protein ingredient supply for plant-protein and meat-alternative applications.

Regulatory classification in Japan

Standard agricultural product labeling. Origin disclosure (Wakayama / Kagoshima / Kumamoto domestic vs imported) is essential.

Frozen pea import disclosure: USA, New Zealand, China are major sources.

Endō is not a designated allergen.

Pea protein isolate: standard food ingredient, can be marketed in plant-protein and meat-alternative product positioning.

Regulatory classification in other markets

EU	Imported as peas / pea protein. Established global category.
USA	Imported under FDA standard food procedures. US has substantial pea production and pea protein industry.
China	China has its own pea culture. Niche specialty positioning for Japanese-origin specialty.
Korea	Niche specialty positioning.

Example products

Example finished products will be added after verification of pea form (frozen / fresh sayaendō / snap endo / dry / pea protein), origin, and target application.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Related ingredients

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

FAQ for OEM buyers

Q. Is pea protein isolate a viable OEM ingredient for Japanese plant-protein products?

Yes — pea protein isolate has emerged globally as a leading plant-protein ingredient and Japanese OEM applications are growing. The principal advantages: (1) Allergen-friendly profile — pea is not a major allergen in Japan or globally, making it an alternative to soy or wheat-based plant proteins; (2) Complete amino acid profile — pea protein contains all essential amino acids; (3) Compatibility with multiple product formats — protein bars, plant-based meat alternatives, protein shakes, sports nutrition, fortified foods. Japanese pea protein supply is largely imported (Roquette, Cosucra, Puris are major global suppliers). Domestic Japanese pea protein production is limited. For OEM positioning: pea protein for plant-based meat alternatives (vegan/vegetarian-positioned products), protein-fortified bars and snacks, and as a soy-protein alternative in allergen-conscious products. Functional claims for protein content (高たんぱく / 'high protein') follow standard nutrition labeling rules. Specific health claims may require FFC registration depending on positioning.

Sources · Last reviewed: 2026-04-28

Editorial — Japan pea protein ingredient market reference

References

MEXT Standard Tables of Food Composition — えんどう各形態
Wakayama sayaendō production reference

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.