Food · Fermented foods
Haskap (Honeyberry)
ハスカップ (Hasukappu)
Also known as: Haskap, Honeyberry, Lonicera caerulea var. emphyllocalyx, ハスカップ, Kuro-mi-no-uguisukagura
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| Category | Food |
|---|---|
| Japanese labeling name | ハスカップ |
| Common Japanese notations | ハスカップ, ハスカップ, Hasukappu |
| Origin | Honeyberry (Lonicera caerulea var. emphyllocalyx); native to Hokkaido (the name 'haskap' from the Ainu language); principal modern production region Hokkaido (Yufutsu, Atsuma — Tomakomai area heritage); brief early-summer harvest (June-July) |
| Typical functions | Hokkaido regional gift specialty, Anthocyanin functional positioning, Jam, liqueur, ice cream, confectionery |
| Regulatory status in Japan | Standard agricultural product labeling. Hokkaido origin essential for premium positioning. Anthocyanin-rich functional positioning available. Not a designated allergen. |
Haskap (ハスカップ) — honeyberry (Lonicera caerulea var. emphyllocalyx) — is a native Hokkaido berry with the name from Ainu language. The OEM positioning is exclusively Hokkaido regional specialty: as a gift retail (Yufutsu, Atsuma area heritage), as anthocyanin-positioned functional food, and as the foundation of haskap jam, liqueur, ice cream, and confectionery (Morimoto, Royce', and other Hokkaido brands feature haskap).
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh haskap (very brief season, June-July)
- Frozen haskap (extending availability)
- Haskap jam, liqueur, sweets retail
Ingredient profile
Lonicera caerulea var. emphyllocalyx, native Hokkaido berry. Tart-sweet with anthocyanin pigmentation.
Production: Hokkaido (Yufutsu, Atsuma — Tomakomai area heritage).
OEM applications
Hokkaido regional gift specialty.
Haskap jam, liqueur (Hokkaido Wine).
Haskap ice cream and confectionery (Morimoto, Royce').
Anthocyanin-positioned functional retail.
For OEM: Hokkaido haskap product OEM (jam, liqueur, sweets), and tourist gift retail.
Regulatory classification in Japan
Standard food labeling. Hokkaido origin essential. Not a designated allergen.
Regulatory classification in other markets
| EU | Honeyberry is established in EU as 'haskap' or 'honeyberry'. |
|---|---|
| USA | Honeyberry is emerging US specialty (Canadian production growing). |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of Hokkaido origin.
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.
Quick answers
- What is Haskap (Honeyberry)?
- Haskap (ハスカップ) — honeyberry (Lonicera caerulea var. emphyllocalyx) — is a native Hokkaido berry with the name from Ainu language. The OEM positioning is exclusively Hokkaido regional specialty: as a gift retail (Yufutsu, Atsuma area heritage), as anthocyanin-positioned functional food, and as the foundation of haskap jam, liqueur, ice cream, and confectionery (Morimoto, Royce', and other Hokkaido brands feature haskap).
- What is the regulatory status of Haskap (Honeyberry) in Japan?
- Standard agricultural product labeling. Hokkaido origin essential for premium positioning. Anthocyanin-rich functional positioning available. Not a designated allergen.
- What products typically use Haskap (Honeyberry)?
- Fresh haskap (very brief season, June-July) / Frozen haskap (extending availability) / Haskap jam, liqueur, sweets retail
- Where does Haskap (Honeyberry) come from?
- Honeyberry (Lonicera caerulea var. emphyllocalyx); native to Hokkaido (the name 'haskap' from the Ainu language); principal modern production region Hokkaido (Yufutsu, Atsuma — Tomakomai area heritage); brief early-summer harvest (June-July)
- What is the INCI / JSCI labeling name for Haskap (Honeyberry)?
- JSCI: ハスカップ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — ハスカップ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.