Food · Fermented foods
Namako (Sea Cucumber)
なまこ (Namako)
Also known as: Namako, Sea cucumber, Apostichopus japonicus, 海鼠, Ao-namako (green), Aka-namako (red), Konowata (gut paste), Konoko (gonad)
Looking for a Japanese supplier of Namako (Sea Cucumber)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | なまこ |
| Common Japanese notations | なまこ, 海鼠, ナマコ, 青ナマコ, 赤ナマコ, このわた, このこ |
| Origin | Sea cucumber (Apostichopus japonicus); harvested in Japanese coastal waters; winter season; principal regions Aomori, Hokkaido, Yamaguchi; high-value associated products: konowata (gut paste — one of Japan's three great chinmi delicacies) and konoko (gonad — ultra-premium delicacy) |
| Typical functions | Premium foodservice — sliced raw with vinegar (su-no-mono), Konowata (salt-cured gut paste) — chinmi delicacy, Konoko (gonad) — ultra-premium chinmi, Dried namako export to China (volume premium gourmet) |
| Regulatory status in Japan | Standard food labeling. Hokkaido and Aomori premium regional brands. Not a designated allergen. |
Namako (なまこ / 海鼠) — sea cucumber (Apostichopus japonicus) — is a premium Japanese marine invertebrate with substantial OEM positions: as fresh winter foodservice (sliced raw with vinegar), as konowata (salt-cured gut paste — one of Japan's three great chinmi delicacies), as konoko (ultra-premium gonad), and as dried namako (export to China where dried sea cucumber is a major gourmet category).
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 namako (winter foodservice)
- Konowata premium retail
- Dried namako (Chinese-market premium export)
Ingredient profile
Apostichopus japonicus sea cucumber. Color variants ao-namako (green) and aka-namako (red).
OEM applications
Fresh winter foodservice — su-no-mono.
Konowata gut paste chinmi.
Konoko ultra-premium chinmi.
Dried namako Chinese export.
For OEM: konowata production OEM, dried namako export production.
Regulatory classification in Japan
Standard food labeling. Domestic origin disclosure essential. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | China is major dried namako (海参) gourmet market — Japanese-origin commands premium. |
| Korea | Korea has substantial haesam tradition. |
Market reference formulations
Example finished products will be added after verification of 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.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Namako (Sea Cucumber)?
- Namako (なまこ / 海鼠) — sea cucumber (Apostichopus japonicus) — is a premium Japanese marine invertebrate with substantial OEM positions: as fresh winter foodservice (sliced raw with vinegar), as konowata (salt-cured gut paste — one of Japan's three great chinmi delicacies), as konoko (ultra-premium gonad), and as dried namako (export to China where dried sea cucumber is a major gourmet category).
- What is the regulatory status of Namako (Sea Cucumber) in Japan?
- Standard food labeling. Hokkaido and Aomori premium regional brands. Not a designated allergen.
- What products typically use Namako (Sea Cucumber)?
- Fresh namako (winter foodservice) / Konowata premium retail / Dried namako (Chinese-market premium export)
- Where does Namako (Sea Cucumber) come from?
- Sea cucumber (Apostichopus japonicus); harvested in Japanese coastal waters; winter season; principal regions Aomori, Hokkaido, Yamaguchi; high-value associated products: konowata (gut paste — one of Japan's three great chinmi delicacies) and konoko (gonad — ultra-premium delicacy)
- What is the INCI / JSCI labeling name for Namako (Sea Cucumber)?
- JSCI: なまこ
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Same category
Other ingredients in the same sub-category.
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 — なまこ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.