Medicinal plants

Perilla frutescens, known in Japan as shiso (紫蘇), is a herb of the mint family used in Japanese cooking and traditional medicine. The leaves contain rosmarinic acid, perillaldehyde, and anthocyanins (in the red variety). Used in cosmetics for soothing and antioxidant positioning.

Kuromoji (Lindera umbellata) is a deciduous shrub in the Lauraceae family, native to Honshu, Shikoku, and Kyushu mountain forests. Traditionally used for tea-ceremony toothpicks and premium wagashi picks. Steam-distilled essential oil offers a fresh, citrusy-woody profile with major components linalool, 1,8-cineole, α/β-pinene. Positions as a uniquely Japanese alternative to hinoki with satoyama sustainability credentials.

Essential oil from Thujopsis dolabrata, designated as Aomori Prefecture's official tree. Contains ~2% hinokitiol with strong antimicrobial properties.

Three species of turmeric cultivated in Okinawa. Autumn turmeric is curcumin-rich, spring and purple varieties are essential oil-rich.

Tropical vine cultivated in Ryukyu Islands for over 500 years. Central ingredient of goya chanpuru.

Japanese mugwort species, distinct from Korean Artemisia asiatica. Long-standing use in kampo and Okinawan cuisine (Fuchiba).

East Asian medicinal herb known in kampo as Jūyaku. Star ingredient in K-Beauty, with growing global demand.

Unripe papaya harvested before ripening, rich in papain, chymopapain, and carpain enzymes. Japanese fermentation techniques enable safe supplement use (raw papain is pharmaceutical-designated).

Hardy perennial herb (Apiaceae family) native to Yonaguni Island and other subtropical Ryukyu coastlines. A local Okinawan longevity herb with chlorogenic acid and rutin content comparable to or exceeding kale.

Premium domestic Japanese jujube, primarily cultivated in Fukui Prefecture's Natsume district. Kampo medicine grade Taisō (大棗) variety dominates, pesticide-free and traceable.

Domestic Japanese reishi mushroom, including rare rokkaku reishi (deer-antler form with 50%+ β-glucan content). Japanese cultivation technology pioneered in the 1970s. Sakamoto Bio (Akita), Ōkō (Hokkaido, organic JAS), and Jōyaku Kenkyūsho are primary Japanese producers.