Food · Fermented foods
Hassaku (Hassaku Citrus)
はっさく (Hassaku)
Also known as: Hassaku, Citrus hassaku, 八朔
Looking for a Japanese supplier of Hassaku (Hassaku Citrus)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | はっさく |
| Common Japanese notations | はっさく, 八朔, ハッサク |
| Origin | Hassaku (Citrus hassaku); discovered in Hiroshima Innoshima around 1860; principal modern production regions Wakayama (volume leader), Hiroshima (Innoshima heritage), Ehime; late-winter to early-spring harvest |
| Typical functions | Late-winter citrus retail (slightly tart-bitter profile distinct from sweet citrus), Premium gift retail, Confectionery and dessert ingredient |
| Regulatory status in Japan | Standard agricultural product labeling. Wakayama major production. Not a designated allergen. |
Hassaku (はっさく / 八朔) is a Japanese citrus discovered in Hiroshima Innoshima around 1860, with characteristic slightly tart-bitter flavor distinct from sweet citrus. Wakayama leads volume production; Hiroshima Innoshima retains heritage area positioning.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole hassaku (February-April)
- Hassaku-flavored sweets
- Wakayama Arida-area gift retail
Ingredient profile
Citrus hassaku, native Japanese late-winter citrus.
OEM applications
Late-winter citrus retail.
Confectionery applications.
For OEM: fresh retail, confectionery ingredient supply.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification.
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.
Seasonality & supply calendar
- Harvest months
- January – April (storage-cured)
- Peak supply
- February – March
- Off-season
- May – December
Source: 農林水産省 果樹生産出荷統計. Hiroshima leads production. Fruit is harvested December – January but cellared 1–2 months to mellow acidity.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 4°C; cellared in barn for 1–2 months pre-retail (acidity drop)
- Conditions
- Cellar-cured for premium grade
- Shelf life
- Cellar-cured 2 months; chilled 4 weeks
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Wakayama (#1 nationally per 特産果樹生産動態等調査), Hiroshima (#2 with approximately 12%), Tokushima — top 3 prefectures together account for ~91%
- Import dependence
- 100% domestic
農林水産省 果樹生産出荷統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Halal | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Hassaku (Hassaku Citrus)?
- Hassaku (はっさく / 八朔) is a Japanese citrus discovered in Hiroshima Innoshima around 1860, with characteristic slightly tart-bitter flavor distinct from sweet citrus. Wakayama leads volume production; Hiroshima Innoshima retains heritage area positioning.
- What is the regulatory status of Hassaku (Hassaku Citrus) in Japan?
- Standard agricultural product labeling. Wakayama major production. Not a designated allergen.
- What products typically use Hassaku (Hassaku Citrus)?
- Fresh whole hassaku (February-April) / Hassaku-flavored sweets / Wakayama Arida-area gift retail
- Where does Hassaku (Hassaku Citrus) come from?
- Hassaku (Citrus hassaku); discovered in Hiroshima Innoshima around 1860; principal modern production regions Wakayama (volume leader), Hiroshima (Innoshima heritage), Ehime; late-winter to early-spring harvest
- What is the INCI / JSCI labeling name for Hassaku (Hassaku Citrus)?
- JSCI: はっさく
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — はっさく
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.