Food · Fermented foods
Kimuchi-no-moto (Kimchi Seasoning Base)
キムチの素 (Kimuchi-no-moto)
Also known as: Kimuchi-no-moto, Kimchi base, Kimchi seasoning, キムチの素, Momoya Kimchi-no-moto
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| Category | Food |
|---|---|
| Japanese labeling name | キムチの素 |
| Common Japanese notations | キムチの素, キムチペースト |
| Origin | Korean-influenced kimchi seasoning paste/liquid; principal Japanese brands Momoya (Momoya Kimchi-no-moto — major retail), Kagome, House Foods; Korean-style fermented chili paste foundation adapted for Japanese household use |
| Typical functions | Home kimchi production base, Kimchi-nabe and kimchi-style cooking, Bibimbap and Korean-influenced dishes |
| Regulatory status in Japan | Standard food labeling. Multiple allergens (sesame, soybean, fish) typical disclosure. |
Kimuchi-no-moto (キムチの素) is the Japanese-style Korean-influenced kimchi seasoning base. Momoya is the established market leader. Used for home kimchi production and Korean-influenced cooking.
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
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Bottled kimchi-no-moto retail
What it is
Kimchi seasoning paste/liquid for home preparation.
Typical uses in Japanese products
Home kimchi.
Kimchi-nabe.
Bibimbap.
For OEM: bottled retail OEM.
Regulatory classification in Japan
Standard food labeling. Multiple allergens disclosure typical.
Regulatory classification in other markets
| EU | Established Asian-cuisine retail. |
|---|---|
| USA | Established US Korean and Asian-cuisine retail. |
| China | Established trade. |
| Korea | Korean-style imports compete with Korean domestic. |
Example products
Example finished products will be added after verification.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — キムチの素
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.