Food · Fermented foods
Kintoki Carrot (Japanese Red Carrot)
きんとき (Kintoki Ninjin)
Also known as: Kintoki carrot, Japanese red carrot, Daucus carota subsp. sativus 'Kintoki', 金時にんじん, 京にんじん
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| Category | Food |
|---|---|
| Japanese labeling name | きんとき |
| Common Japanese notations | きんとき, 金時にんじん, 京にんじん |
| Origin | Japanese red carrot (Kintoki cultivar, Daucus carota); traditional Japanese carrot variety with deep red color (vs. orange Western carrot), elongated thin shape, sweet flavor; principal modern production region Kagawa (Kagawa Kintoki) with Kyoto and Osaka also growing area; primary application is winter Osechi New Year cuisine |
| Typical functions | Osechi New Year cuisine — central red-color element (red-and-white color scheme), Kaiseki and traditional Japanese cuisine, Premium nimono and nishime simmered vegetables, Winter seasonal premium gift retail |
| Regulatory status in Japan | Standard agricultural product labeling. Kagawa Kintoki, Kyoto regional brand naming established. December seasonal peak. Not a designated allergen. |
Kintoki ninjin (金時にんじん) is a traditional Japanese red carrot cultivar with deep crimson color, elongated thin shape, and notably sweet flavor — distinct from the orange Western carrot dominant in everyday retail. The OEM positioning is heavily Osechi-seasonal: as a central element of Osechi New Year cuisine (the deep red color contributes to the auspicious red-and-white color scheme essential to Japanese New Year cuisine), as a kaiseki and traditional cuisine ingredient, and as a winter seasonal premium gift retail item. Kagawa Prefecture (Kagawa Kintoki) is the major production region. December retail demand is the dominant OEM moment.
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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 whole kintoki ninjin (winter peak, December for Osechi)
- Pre-boiled vacuum-pack kintoki (Osechi convenience format)
Ingredient profile
Kintoki ninjin is a traditional Japanese carrot cultivar (Daucus carota subsp. sativus 'Kintoki'), distinguished from Western carrot (orange-color, shorter cylindrical) by its deep crimson-red color, elongated thin shape (typically 30-40cm long, 2-3cm diameter), and sweeter, less-bitter flavor. The deep red color comes from lycopene (rather than beta-carotene that gives Western carrot its orange).
Production: Kagawa is the major modern production region (Kagawa Kintoki regional brand). Kyoto and Osaka also produce kintoki. The harvest peak is autumn-winter, with December retail demand peaking for Osechi.
OEM applications
Osechi New Year cuisine — kintoki nimono is essential for the auspicious red-and-white color scheme of Osechi (along with white daikon).
Kaiseki and traditional Japanese cuisine — cooked applications where the deep red color presents beautifully.
Premium nishime simmered vegetables — kintoki ninjin holds its color well in long simmering.
For OEM: fresh kintoki ninjin retail (December peak), pre-boiled vacuum-pack kintoki for Osechi production OEM.
Regulatory classification in Japan
Standard food labeling. Kagawa Kintoki, Kyoto origin appropriate. December seasonal peak. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning in Japanese-cuisine channels. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of Kagawa, Kyoto, or Osaka 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.
Seasonality & supply calendar
- Harvest months
- November – February
- Peak supply
- December – January (peak retail demand for おせち / 雑煮)
- Off-season
- March – October
Source: 農林水産省 野菜生産出荷統計. Kagawa, Kyoto, Osaka. Traditional 京野菜 / 大阪なにわ伝統野菜 — color-deep autumn-winter root crop.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Kintoki Carrot (Japanese Red Carrot)?
- Kintoki ninjin (金時にんじん) is a traditional Japanese red carrot cultivar with deep crimson color, elongated thin shape, and notably sweet flavor — distinct from the orange Western carrot dominant in everyday retail. The OEM positioning is heavily Osechi-seasonal: as a central element of Osechi New Year cuisine (the deep red color contributes to the auspicious red-and-white color scheme essential to Japanese New Year cuisine), as a kaiseki and traditional cuisine ingredient, and as a winter seasonal premium gift retail item. Kagawa Prefecture (Kagawa Kintoki) is the major production region. December retail demand is the dominant OEM moment.
- What is the regulatory status of Kintoki Carrot (Japanese Red Carrot) in Japan?
- Standard agricultural product labeling. Kagawa Kintoki, Kyoto regional brand naming established. December seasonal peak. Not a designated allergen.
- What products typically use Kintoki Carrot (Japanese Red Carrot)?
- Fresh whole kintoki ninjin (winter peak, December for Osechi) / Pre-boiled vacuum-pack kintoki (Osechi convenience format)
- Where does Kintoki Carrot (Japanese Red Carrot) come from?
- Japanese red carrot (Kintoki cultivar, Daucus carota); traditional Japanese carrot variety with deep red color (vs. orange Western carrot), elongated thin shape, sweet flavor; principal modern production region Kagawa (Kagawa Kintoki) with Kyoto and Osaka also growing area; primary application is winter Osechi New Year cuisine
- What is the INCI / JSCI labeling name for Kintoki Carrot (Japanese Red Carrot)?
- JSCI: きんとき
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — きんとき にんじん
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.