Browse Seasonings OEM and contract manufacturers in Japan. Find manufacturing partners for private label and contract production. Filter by small lot options and sample availability. Free consultations available.
Seasonings OEM lets you outsource the production of dressings, dipping sauces, sauces, spice mixes, miso, soy-sauce-based products, and more. It suits distinctive product development such as restaurant-original sauces, regional specialty seasonings using local produce, and premium e-commerce seasonings. Manufacturers cover liquid, paste, and powder formats.
A trading company specializing in edible oils, fats, and flavored oils, belonging to the Kaneda Co., Ltd. Group. Develops and manufactures a diverse range of flavored oils, from commercial olive oil to garlic oil and charred soy sauce oil. Also handles custom production of original flavored oils tailored to customer specifications.
A development-focused oil manufacturer established in 1947. Starting as a rapeseed oil pressing factory, the company has expanded its lineup to include corn oil, functional oils, flavored oils, and more. Accepts OEM contract manufacturing of flavored oils made from a diverse range of ingredients such as wasabi, yuzu, lemon, and truffle. Minimum lot size: 100 kg.
A shiitake mushroom and dried food specialist headquartered in Oita Prefecture. They handle OEM contract manufacturing and processing of a variety of dried goods, centered on domestically grown dried shiitake. Their integrated production system covers ingredient sorting, drying, processing, and packaging. Product formats range from gift items to private-brand products for supermarkets.
A comprehensive spice manufacturer established in 1994. Operating two factories in Kyushu and Tohoku, they specialize in processed ginger and garlic products alongside various spices and seasonings. They offer flexible OEM order manufacturing including capacity changes to existing products and small-lot production.
A food OEM division with its main factory in Matsuyama, Ehime Prefecture. They handle contract manufacturing of chilled vacuum-packed foods with shelf lives of 90-120 days. Their strength lies in preserving the natural flavors of ingredients in products such as simmered dishes, sauces, and stir-fries. Packaging capacity reaches up to 1,200 bags per hour.
Not sure which manufacturer is best for you?
OEM JAPAN's team provides free consultation support. Tell us what you're looking for and we'll help.
A manufacturer specializing exclusively in liquid seasoning OEM/ODM since its founding in 1979. They develop and produce custom liquid seasonings for restaurant chains, supermarkets, and convenience stores, backed by over 40 years of expertise.
Founded in 2020, Lace Foods specializes in OEM manufacturing of original emergency foods with a focus on local production for local consumption. Their product lineup includes freeze-dried rice, miso soup, and fruits.
Part of the Commissary Eight Group, established in 1998. IFD specializes in manufacturing emergency rations and health foods using freeze-dry technology. The company holds both FSSC 22000 and ISO 22000 certifications.
Established in 1971, this cooperative produces approximately two-thirds of Ishikawa Prefecture's total miso output. They have the capacity to fill up to one million spout pouches per month, serving both their own brands and OEM clients.
A specialty shop for katsuobushi (dried bonito), shaved bonito flakes, and dashi packs, located in Fukushima-ku, Osaka. Trusted by professional chefs as a katsuobushi specialist, the company handles OEM production of completely additive-free dashi packs.
A retort food OEM specialist manufacturer based in Mizuho Town, Tokyo. The company has extensive production experience in retort-packaged stewed dishes such as braised pork belly, simmered beef tendon, stewed offal, and char siu, as well as various curries, stews, and sauces.
Not sure which manufacturer is best for you?
OEM JAPAN's team provides free consultation support. Tell us what you're looking for and we'll help.
A jam specialist manufacturer based in Shinshu (Nagano), founded in 1973. The company produces jams, compotes, fruit sauces, and dried fruits primarily using fruits from Nagano Prefecture, and also handles OEM contract processing.
A sauce and ketchup manufacturer founded in 1954 in Fushimi, Kyoto. Known for its Papaya Sauce brand, the company operates a JAS organic certified factory producing organic sauces and organic ketchup. All products are made without chemical seasonings or preservatives.
Seasoning OEM manufacturer established in 2009. Offers OEM production of sauces, dipping sauces, soups, and dressings from small lots. Halal certified by the Japan Islamic Culture Center, with track record of food exports to the Middle East.
Brewing manufacturer founded in 1921 (Taisho 10). Building on their miso, tamari, and soy sauce brewing base, they offer OEM for sauces, soup stocks, pasta sauces, and retort foods. Equipped with retort sterilization systems for end-to-end support from planning to mass production.
Liquid seasoning OEM specialist founded in 1937 and incorporated in 1950. Has been developing and manufacturing Worcester sauce, dipping sauces, dressings, and more for over 85 years. Boasts a cumulative track record of over 3,000 product developments. JFS-B certified, with industry-leading filling format variety.
Established liquid seasoning manufacturer that started as a yakiniku restaurant in Ginza in 1956 before beginning sauce production in 1963. Specializes in contract production of yakitori sauce, steak sauce, and more. Small-lot production from 100kg per lot is a key feature.
Not sure which manufacturer is best for you?
OEM JAPAN's team provides free consultation support. Tell us what you're looking for and we'll help.
Established soy sauce brewery founded in 1882 and incorporated in 1950. Offers extensive OEM production spanning soy sauce, miso, pasta sauce, hot pot soup base, retort foods, and spices. HACCP implemented across all three factories with SQF international certification.
A specialist manufacturer engaged in the production, sales, and OEM processing of color flavor oils. Using MCT oil, olive oil, and rice oil as bases, the company bonds ingredients directly with edible oils through a patented process that uses no emulsifiers or surfactants. Offers ultra-small-lot OEM processing from as little as 1 liter, with custom processing using client-specified edible oils also available.
Key regulations and requirements for importing Seasonings from Japan
Japanese seasonings such as soy sauce, miso, and mirin are popular in the US market. Key regulatory requirements include FDA facility registration, Prior Notice for imports, and compliance with US food labeling regulations. Mirin and similar products containing alcohol may fall under TTB regulation.
Products must comply with Japan's Food Sanitation Act. Export health certificates may be required depending on the product type.
Ministry of Health, Labour and Welfare (MHLW)
Mirin (hon-mirin) with alcohol content above 1% requires an alcohol export license from the NTA.
National Tax Agency (NTA)
All food facilities that manufacture, process, pack, or hold food for US consumption must register with the FDA under the Bioterrorism Act.
Food and Drug Administration (FDA)
FDA requires Prior Notice before food shipments arrive at the US port of entry. Must be submitted electronically via FDA's PNSI system.
Food and Drug Administration (FDA)
Labels must include: Nutrition Facts panel, ingredient list in English, allergen declaration (Big 9: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame), net quantity, and manufacturer/importer address.
Food and Drug Administration (FDA)
Mirin with alcohol content above 0.5% ABV may be classified as an alcoholic beverage by TTB, requiring a Federal Basic Permit and Certificate of Label Approval (COLA).
Alcohol and Tobacco Tax and Trade Bureau (TTB)
Monosodium glutamate (MSG) must be declared by its common name in the ingredient list. Products cannot claim 'No MSG' if they contain ingredients that naturally contain free glutamate.
Since January 2023, sesame is the 9th major allergen in the US under the FASTER Act. Many Japanese seasonings contain sesame and must declare it prominently.
3-6 months for initial setup (FDA registration, labeling compliance, importer arrangement)
Importing Japanese seasonings into China requires GACC overseas food facility registration (Decree 248/249), CIQ inspection, and compliance with Chinese GB national standards for food additives, labeling, and safety. The registration process has become more stringent since 2022.
China requires an official health certificate issued by Japan's competent authority for food exports. MHLW or local health centers issue these certificates.
Ministry of Health, Labour and Welfare (MHLW)
MAFF provides export promotion support and can assist with meeting China's phytosanitary and food safety requirements.
Ministry of Agriculture, Forestry and Fisheries (MAFF)
Since January 2022, all overseas food producers exporting to China must be registered with GACC. For 18 categories of high-risk foods, registration requires a recommendation from the exporting country's competent authority. Other foods can self-register via GACC's online system.
General Administration of Customs of China (GACC)
Pre-packaged foods must have a Chinese label meeting GB 7718 (General Standard for Labeling of Pre-packaged Foods). Must include: product name, ingredients, net content, production date, shelf life, storage conditions, manufacturer info, and importer info in Chinese.
State Administration for Market Regulation (SAMR)
All food additives must be listed in China's GB 2760 (Standard for Uses of Food Additives). Some additives permitted in Japan may not be approved in China. Verify every ingredient against the GB 2760 positive list.
State Administration for Market Regulation (SAMR)
All imported foods undergo inspection and quarantine by China Customs (CIQ) at the port of entry. Products may be sampled for laboratory testing.
General Administration of Customs of China (GACC)
China's approved additive list (GB 2760) differs significantly from Japan's. For example, some preservatives and colorants commonly used in Japanese seasonings may not be on China's positive list. This is the most common reason for import rejection.
Mirin with significant alcohol content may be classified as an alcoholic beverage in China, subject to different import procedures and higher tariffs. 'Mirin-style' seasonings with low alcohol are easier to import.
6-12 months (GACC registration can take 3-6 months, plus label approval and CIQ preparation)
This information is provided for reference purposes only and does not constitute legal advice. Regulations may change. Please consult with qualified trade compliance professionals for your specific situation.
Read the detailed guide on Seasonings OEM
Seasonings OEM lets you outsource the production of dressings, dipping sauces, sauces, spice mixes, miso, soy-sauce-base…