Japanese ingredient categories
Seven categories cover the Phase 1 sourcing catalog — from Japanese cosmetic botanicals and traditional fermented foods to marine functional ingredients and Okinawan longevity materials.
Cosmetic raw materials
Japanese botanical extracts, marine proteins, and specialty actives
Premium cosmetic ingredients sourced from Japanese farms, coasts, and research labs. Includes plant oils, fermented ingredients, botanical extracts, and proprietary proteins.
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Food ingredients
Functional foods, traditional ingredients, and specialty powders
Japanese food ingredients ranging from everyday staples (miso, soy sauce, katsuobushi, kudzu, kinako) to specialty functional compounds (nattokinase, GABA, turmeric).
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Beverage ingredients
Tea, citrus, and functional beverage raw materials
Japan's tea culture (sencha, hojicha, mugicha), fermented drinks (amazake), citrus heritage (yuzu, shikuwasa), and beverage innovation for overseas brands.
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Traditional materials
Heritage ingredients with centuries of Japanese use
Traditional Japanese fermented and crafted materials — sake extract, shio-koji, hon-mirin, kioke-aged soy sauce, Hatcho miso, Yoshino kudzu.
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Marine functional ingredients
Ocean-derived polysaccharides, proteins, and amino acids
Functional ingredients from Japan's rich marine heritage — fucoidan, Okinawa mozuku fucoidan, salmon nasal cartilage proteoglycan, astaxanthin, L-theanine.
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Okinawan longevity ingredients
Blue Zone ingredients from Japan's subtropical south
Ingredients from the Okinawan diet, tied to one of the world's most-studied longevity regions — gettō, goya, beni-imo, shikuwasa, Okinawan turmeric.
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Medicinal plants
Japanese herbs with kampo and folk medicine heritage
Japanese traditional medicinal plants with kampo heritage and K-Beauty demand — yomogi, dokudami, related botanicals.
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