Food · Fermented foods
Karin (Japanese Quince)
かりん (Karin)
Also known as: Karin, Japanese quince, Pseudocydonia sinensis, 花梨, 榠樝
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| Category | Food |
|---|---|
| Japanese labeling name | かりん |
| Common Japanese notations | かりん, 花梨, 榠樝 |
| Origin | Karin (Pseudocydonia sinensis); cultivated in Japan since ancient times for ornamental and traditional medicinal use; principal modern production in Yamagata, Nagano, Tohoku regions; the fruit is too astringent and hard to eat raw, used exclusively for processing |
| Typical functions | Karin-shu (karin liquor) — traditional homemade and commercial, Karin-shiroppu (karin syrup) — for cough/throat traditional use, Karin-cha (karin tea) — traditional throat-warming beverage, Functional positioning (traditional throat support) |
| Regulatory status in Japan | Standard agricultural product labeling. Karin requires processing — not eaten raw. Not a designated allergen. |
Karin (かりん / 花梨) is Japanese quince (Pseudocydonia sinensis), a fruit too astringent and hard to eat raw, used exclusively for processed applications: as karin-shu (traditional liquor, both homemade and commercial), as karin-shiroppu (syrup for traditional throat-care), as karin-cha (warming tea), and with traditional throat-support functional positioning. Yamagata and Nagano are major modern production regions.
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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 karin (autumn seasonal, October-November, primarily for processing)
- Karin-shu retail liquor
- Karin-shiroppu retail
- Karin-cha tea retail
Ingredient profile
Karin is Pseudocydonia sinensis, hard yellow fruit with strong aromatic profile, requiring processing.
OEM applications
Karin-shu liquor.
Karin-shiroppu (syrup).
Karin-cha (tea).
Traditional throat-support functional positioning.
For OEM: karin processing for syrup, liquor, tea, and functional throat product OEM.
Regulatory classification in Japan
Standard food labeling. Processing required. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | China has its own karin tradition. |
| Korea | Korea has its own moqua (모과) culture. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Karin (Japanese Quince)?
- Karin (かりん / 花梨) is Japanese quince (Pseudocydonia sinensis), a fruit too astringent and hard to eat raw, used exclusively for processed applications: as karin-shu (traditional liquor, both homemade and commercial), as karin-shiroppu (syrup for traditional throat-care), as karin-cha (warming tea), and with traditional throat-support functional positioning. Yamagata and Nagano are major modern production regions.
- What is the regulatory status of Karin (Japanese Quince) in Japan?
- Standard agricultural product labeling. Karin requires processing — not eaten raw. Not a designated allergen.
- What products typically use Karin (Japanese Quince)?
- Fresh karin (autumn seasonal, October-November, primarily for processing) / Karin-shu retail liquor / Karin-shiroppu retail / Karin-cha tea retail
- Where does Karin (Japanese Quince) come from?
- Karin (Pseudocydonia sinensis); cultivated in Japan since ancient times for ornamental and traditional medicinal use; principal modern production in Yamagata, Nagano, Tohoku regions; the fruit is too astringent and hard to eat raw, used exclusively for processing
- What is the INCI / JSCI labeling name for Karin (Japanese Quince)?
- JSCI: かりん
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Sharing similar functions
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From the same origin
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Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — かりん
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.